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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.
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00:00:14,715 --> 00:00:16,515
[all] Oh.
8
00:00:17,818 --> 00:00:19,218
Oh, no.
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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.
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00:00:24,725 --> 00:00:27,059
- These all-star chefs
think they've done it all..
-Whoo.
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00:00:27,128 --> 00:00:28,761
...but they've
never done this.
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I've never seen
this happen before.
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-I know you appreciate that.
-[Tiffani] Ahhh!
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What is this grocery store?
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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...
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We're in trouble.
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[Guy] ...in a competition
worth up to $20,000.
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-Whoo.
-[Guy] So put on
your best bling...
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-[all] Oh!
-[Guy] ...we're
celebrating a night
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00:00:46,614 --> 00:00:49,515
on the Flavortown, tonight
on Guy's Grocery Games.
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Oh, that's out of date.
25
00:00:52,920 --> 00:00:53,952
[glass shatters]
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So let's meet
our all-star chefs.
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Now first up, a pasta maestro
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whose handmade
noodles have graced
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two and three-star
Michelin restaurants.
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The one and only,
Chef Joe Sasto.
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[Joe] I am Joe Sasto.
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00:01:09,003 --> 00:01:11,637
And while everyone knows
me for my pasta making,
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I have a whole bunch
of other tricks up my sleeve
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I was trained in fine dining
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working my way up in one,
two and three Michelin
star restaurants.
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-[Guy] Good luck, buddy.
-[Joe] Come on, Guy.
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Let's go.
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00:01:23,717 --> 00:01:26,418
Next, acclaimed Boston
restaurateur and the winner
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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.
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00:01:31,826 --> 00:01:33,592
Yes, here we are.
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I just took down
Tournament of Champions,
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and now it's Flavortown time.
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No, no belt?
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I only wear it at home when
there's no one else around.
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[Tiffani] I own seven
restaurants in Boston.
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There's not a lot you can
put in front of me
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that's gonna
like freak me out,
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00:01:46,607 --> 00:01:49,541
but this grocery store
is crazy.
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Next, chef-owner
of a Minnesota restaurant
empire,
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the one and only,
Chef Justin Sutherland.
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Yeah, buddy.
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There he is.
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00:01:58,619 --> 00:02:00,719
I'm known for like
very eclectic foods.
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[Justin] The majority
of what I do right now
56
00:02:02,389 --> 00:02:04,423
is very high-end fine dining
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00:02:04,425 --> 00:02:06,158
-[Justin] Hi.
-You gotta get
the bling factor.
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00:02:06,226 --> 00:02:08,260
-I think you're
outblinging me, dude.
-[Justin] Never.
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00:02:09,530 --> 00:02:11,663
And finally, a young gun
executive chef
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from San Diego and winner
of Chopped Next Gen,
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give it up for
Chef Carlos Anthony.
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I'm just so excited to be
on Guy's Grocery Games.
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I've been watching my boss
and my mentor, Brian Malarkey,
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on this for years.
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Give Malarkey some sugar.
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Yeah, that's what he needs.
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Straight out of the house
of shenanigans.
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[Carlos] I might be
the youngest one here,
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00:02:32,419 --> 00:02:34,987
but I've opened up
over a dozen restaurants.
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Oh, I want to win this so bad.
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00:02:37,925 --> 00:02:40,058
There you are.
Nice and smooth.
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00:02:40,060 --> 00:02:41,860
-[Carlos] Good to see you.
-[Guy] Go get 'em.
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00:02:41,929 --> 00:02:44,563
Was that a little dance spin
I just watched?
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00:02:44,665 --> 00:02:46,932
Wow. Wow, wow, wow.
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Well, welcome, chefs.
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You are amongst
the most accomplished chefs
in the country
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with very impressive
competition credentials.
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00:02:54,541 --> 00:02:56,708
So I've decided to
welcome you into the fold
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00:02:56,710 --> 00:02:58,810
with the most epic, ambitious
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00:02:58,812 --> 00:03:02,814
-and expensive challenges
in triple G history.
-Ooh.
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00:03:02,816 --> 00:03:04,816
I want you to create a lavish,
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00:03:04,818 --> 00:03:07,953
and I mean lavish, high-end
three course dinner,
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complete with
an upscale appetizer,
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an elegant entree,
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00:03:12,626 --> 00:03:15,060
and a delicious dessert.
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00:03:15,129 --> 00:03:17,129
-Ooh. Three?
-[Guy] Three courses.
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I've never seen
this happen before.
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I want the kind of dinner
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a kitchen staff might
spend hours preparing.
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How many hours?
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-One hour.
-[Carlos] One?
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-Ahhh!
-[Joe] Singular.
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[Guy] That's right.
Three courses
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in a nonstop power packed
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60-minute competition.
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00:03:35,216 --> 00:03:36,548
-Wow.
-[Joe] Wow.
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00:03:36,617 --> 00:03:39,251
Best of all, the chef with
the highest combined score
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00:03:39,320 --> 00:03:41,320
at the end of this
sumptuous spread
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00:03:41,322 --> 00:03:43,455
will get to shop Flavortown
market for up to 20,000 bucks.
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00:03:43,557 --> 00:03:44,756
-[Tiffani] All right.
-[Justin] Okay.
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00:03:44,825 --> 00:03:45,857
I can do it.
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[Guy] All right.
You can't have a fancy
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00:03:47,728 --> 00:03:49,828
high-end dinner competition
without...
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00:03:51,632 --> 00:03:52,764
-cloches.
-[Tiffani] Cloche.
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00:03:52,833 --> 00:03:54,833
Hunter, come on out, buddy.
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-[Joe] Oh, no.
-[Guy] Here we are.
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-[Hunter] Hello.
-Oh!
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Good evening.
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00:03:58,639 --> 00:04:00,806
-[Hunter] Hello.
-[Tiffani] Hello!
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It's a... it's a special
prize for each of you.
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00:04:02,810 --> 00:04:05,510
-Here we go. This is called
Crazy Cloche Roulette.
-[Justin] Oh!
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00:04:05,512 --> 00:04:07,346
[Tiffani] Oh, no!
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00:04:07,447 --> 00:04:11,216
So, whatever mystery
ingredient you choose...
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-They're gonna hate this.
-[Guy] ...must be used in
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00:04:13,087 --> 00:04:15,821
all three courses,
including your dessert.
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-[Justin] Oh, God!
-[Tiffani] Oh, come on.
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So, TOC champ,
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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?
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00:04:22,830 --> 00:04:24,830
-Three.
-[Guy] Three, it's gonna be.
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00:04:26,800 --> 00:04:28,033
Oh, whoo.
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-Truffle potato chips.
-[Tiffani] They're delicious.
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They're delicious.
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00:04:31,305 --> 00:04:32,704
Carlos Anthony,
I'll let you go next.
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00:04:32,706 --> 00:04:35,207
Let's go four. What do we got?
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00:04:35,209 --> 00:04:37,109
-[Hunter] Ta-da!
-[Carlos] Ooh!
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00:04:37,111 --> 00:04:40,212
This is actually
an old-fashioned cocktail
in a bottle.
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00:04:40,214 --> 00:04:41,346
[Guy] Who would like
to go next?
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00:04:41,448 --> 00:04:43,148
[Joe] You just want to
split it down the middle?
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00:04:43,217 --> 00:04:44,950
I'll take this side,
you can take that side.
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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.
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00:04:49,723 --> 00:04:51,623
Chef Justin gets...
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00:04:51,625 --> 00:04:53,225
saffron candy.
135
00:04:53,227 --> 00:04:54,960
[Tiffani] Oh!
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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.
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All right. Done.
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00:05:00,234 --> 00:05:01,700
[Guy] Hunter, drum roll.
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00:05:02,903 --> 00:05:05,237
Joe Mustache Sasto gets
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00:05:05,339 --> 00:05:07,005
sparkling wine...
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00:05:07,007 --> 00:05:08,707
-[Joe] Oh!
-...potato chips.
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00:05:08,709 --> 00:05:10,042
-[Tiffani] Oh!
-[Joe] Okay.
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00:05:10,044 --> 00:05:12,611
All right. And Hunter and I
will lead us.
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00:05:18,419 --> 00:05:20,152
[Guy] Chefs, you have one hour
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00:05:20,220 --> 00:05:22,854
to create a high-end
three course dinner,
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00:05:22,956 --> 00:05:25,223
and your special ingredient
must be featured
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in all three dishes.
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00:05:27,194 --> 00:05:28,827
You must deliver
your appetizer
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00:05:28,829 --> 00:05:31,263
in the first 15 minutes
of the competition.
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00:05:31,331 --> 00:05:33,198
15?
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00:05:33,200 --> 00:05:37,002
The winning appetizer is
worth three extra points.
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00:05:37,004 --> 00:05:39,671
Whoever has the second
highest scoring appetizer
is gonna get two points.
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00:05:39,673 --> 00:05:42,341
Whoever has the third
highest appetizer is
gonna get one point
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00:05:42,442 --> 00:05:44,309
and the other person is
going to go with a zero.
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00:05:44,311 --> 00:05:45,410
[Guy] You got it?
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00:05:45,412 --> 00:05:47,112
All right, I think
that covers it all.
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00:05:47,114 --> 00:05:48,747
-[Hunter] Right.
-We talked about
the three item,
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00:05:48,849 --> 00:05:51,049
-then there's two of them...
-[Hunter] Oh, and there's
which was...
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00:05:51,151 --> 00:05:52,851
and then one more thing,
we got to go.
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[Tiffani] Go!
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00:05:54,021 --> 00:05:55,420
[Joe] I wasn't ready.
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00:05:56,623 --> 00:05:58,256
-[Justin] All right.
-I got to get it going.
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00:06:02,363 --> 00:06:03,862
-[Tiffani] Ahhh!
-[Joe] Oh!
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00:06:05,632 --> 00:06:08,300
These chefs are
bad to the bone.
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00:06:08,302 --> 00:06:10,635
And I don't feel bad
about this competition.
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60 minutes, they got this.
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00:06:13,741 --> 00:06:15,107
[Joe] I'm so ready for this
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00:06:15,109 --> 00:06:16,942
Grocery shopping
is my favorite sport,
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but the appetizer has
to be up in 15 minutes
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and then, of course,
incorporate
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sparkling wine potato chips
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into every course.
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This is insane.
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00:06:27,955 --> 00:06:29,621
For my high-end appetizer,
I'm making
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a corn, crab and caviar soup
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And then, to help
thicken the soup,
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obviously, this calls for
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some
sparkling wine potato chips.
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00:06:40,434 --> 00:06:43,235
I see the steak, it's
dry-aged, that's high-end.
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00:06:43,336 --> 00:06:47,105
I'm thinking
a roasted ribeye
and ricotta gnudi.
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00:06:47,107 --> 00:06:49,207
Everyone knows me
as the pasta guy,
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00:06:49,209 --> 00:06:51,309
and so I feel
like I need a way
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00:06:51,311 --> 00:06:53,612
to show my best self.
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00:06:53,614 --> 00:06:56,214
Usually, I would put
some ground breadcrumbs
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to kind of help hold
my gnudi together,
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00:06:58,118 --> 00:07:02,354
but when given
sparkling wine potato chips
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00:07:02,423 --> 00:07:05,357
obviously, the recipe calls
for grinding all those
potato chips
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00:07:05,425 --> 00:07:06,625
and adding them
to your gnudi dough.
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00:07:06,627 --> 00:07:07,826
Thinking about dessert.
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00:07:07,828 --> 00:07:09,294
All that's left
is my dessert.
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00:07:09,296 --> 00:07:11,430
I want to make
a tiramisu toast
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00:07:11,432 --> 00:07:14,332
crusted with
sparkling wine potato chips.
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00:07:14,434 --> 00:07:15,600
Put that on a menu.
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00:07:15,602 --> 00:07:17,202
Let's see what happens, huh?
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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.
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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
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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,
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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.
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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.
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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
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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.