1
00:00:03,337 --> 00:00:04,703
[Guy] Hunter,
what are you doing?
2
00:00:04,705 --> 00:00:06,005
What do you mean?
I thought you said
it was summertime
3
00:00:06,007 --> 00:00:07,606
-in Flavortown.
-[Guy] No, no, Hunter.
4
00:00:07,608 --> 00:00:10,209
I said it's the summer
tournament in Flavortown.
5
00:00:10,211 --> 00:00:11,343
That's today?
6
00:00:11,445 --> 00:00:12,511
Yes, they're waiting
for us right now.
7
00:00:12,513 --> 00:00:13,412
You see the crew?
8
00:00:14,215 --> 00:00:15,514
Oh, shoot. Sorry, guys.
9
00:00:15,516 --> 00:00:18,050
It's time for an epic
summer tournament, Hunter.
10
00:00:18,619 --> 00:00:19,752
Whoa!
11
00:00:19,820 --> 00:00:21,553
I hope y'all ready.
12
00:00:21,622 --> 00:00:23,422
Tasting just like
summer, baby.
13
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[Guy] I've invited
eight Triple G winners
14
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to face off
in an intensive five week
15
00:00:27,828 --> 00:00:29,228
culinary competition.
16
00:00:29,230 --> 00:00:31,730
[Hunter] Making the smoking
summer food we all crave.
17
00:00:31,732 --> 00:00:34,299
And taking on some
of our wildest summer games.
18
00:00:34,301 --> 00:00:35,567
Oh, Hunter!
19
00:00:36,437 --> 00:00:39,138
Ultimately, one chef will win
the championship trophy
20
00:00:39,239 --> 00:00:41,340
-and up to 25,000 bucks.
-[Hunter whistles]
21
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-[all cheering]
-Right on.
22
00:00:42,710 --> 00:00:44,209
It's all starting right here,
right now,
23
00:00:44,211 --> 00:00:46,045
so go put away
your sandbox.
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00:00:46,047 --> 00:00:47,112
Get changed.
25
00:00:47,114 --> 00:00:48,714
It's Guy's summer
grocery games right now,
26
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-on Triple G.
-I was tanning.
27
00:00:59,427 --> 00:01:00,426
All right, folks.
28
00:01:00,428 --> 00:01:02,628
Here come the eight chefs
of summer.
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-[cheering]
-[Guy] There we go.
30
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Sharp, looking good,
nice hair do.
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00:01:08,803 --> 00:01:10,335
Big smiles.
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00:01:11,105 --> 00:01:12,905
I've seen each one of you
33
00:01:12,907 --> 00:01:14,206
beat out the other
talented chefs
34
00:01:14,208 --> 00:01:15,441
from Flavortown market.
35
00:01:15,542 --> 00:01:18,444
So now, I know that
you have the culinary chops
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00:01:18,512 --> 00:01:22,314
to take on the extreme
summer games, okay?
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Now, summer gonna win,
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and summer gonna lose.
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Ba-da-bum.
I'll be here all week.
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-[laughs]
-[Guy] Each week's competition
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00:01:28,422 --> 00:01:31,623
is gonna be divided
into two culinary rounds.
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00:01:31,625 --> 00:01:33,826
Now, the chef
that wins best dish,
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00:01:34,528 --> 00:01:35,527
in that first round's
44
00:01:35,529 --> 00:01:38,964
gonna win an instant
5,000 bucks.
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00:01:38,966 --> 00:01:43,102
They will also pass
on to next week's competition
automatically.
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00:01:43,737 --> 00:01:46,305
However, the bad news is
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00:01:46,307 --> 00:01:48,807
is the last two chefs
will face off
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00:01:48,809 --> 00:01:50,042
in an elimination round.
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00:01:52,113 --> 00:01:53,512
The chef that loses
that match up,
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00:01:53,514 --> 00:01:55,047
will [clicks tongue]
check out.
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00:01:55,149 --> 00:01:56,515
And ultimately though,
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00:01:56,517 --> 00:01:57,983
the chef that conquers
53
00:01:57,985 --> 00:02:00,819
my five week
summer games challenges
54
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will earn
the championship trophy
55
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and up to $25,000
56
00:02:06,293 --> 00:02:08,927
in our big summer
shopping spree.
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-[all cheering]
-Right on.
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00:02:11,365 --> 00:02:12,664
[Guy] That's not all.
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00:02:12,733 --> 00:02:13,932
The folks at Kellogg's,
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00:02:14,001 --> 00:02:15,701
are teaming
up with the Food Network
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to help the winning chef
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turn up the fight
on childhood hunger.
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They're gonna provide
up to 200,000 meals
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to No Kid Hungry
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in one of your names.
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That's amazing.
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So, I thought I would
start things off
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in a really nice way
69
00:02:33,821 --> 00:02:34,887
and I had Hunter
put together
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a little gift bag for you.
Hunter?
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What have you
got for us, buddy?
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00:02:38,225 --> 00:02:40,225
Chefs, welcome back.
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00:02:40,227 --> 00:02:41,727
-Did you say, "Welcome back"?
-Here's some gifts. Yeah.
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00:02:41,729 --> 00:02:43,595
-Welcome back.
-Very good. Let me
just hand these out.
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00:02:43,597 --> 00:02:46,932
[Hunter] Got some towels,
snorkel, flippers,
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-hat, sunglasses.
-[Guy] Here we go.
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00:02:49,904 --> 00:02:51,703
Fantastic Hunter.
I appreciate that.
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00:02:51,705 --> 00:02:53,505
-I think that's
a nice assortment of stuff.
-[Hunter] Very welcome.
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00:02:53,507 --> 00:02:55,841
-Yeah.
-Now, for your
very first challenge,
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I want you to make
a signature summer dish.
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The dish that
outshines everyone
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00:03:00,814 --> 00:03:02,714
when you go
to that backyard barbecue.
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00:03:03,617 --> 00:03:05,217
Let me see everybody's bag.
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-Spicy.
-[Hunter] Ooh, sweet and sour.
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-[Guy] Sweet and sour. Fried.
-[Hunter] Yeah.
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-[Guy] What is the...
-[Hunter] I may have
misread your email.
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I thought you wanted me
to, like, give names,
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like, a food adjective names,
that, kind of, deal.
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00:03:15,729 --> 00:03:17,529
-No, their name.
-[Hunter] Oh.
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00:03:17,531 --> 00:03:18,564
[Guy] All right, new game.
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00:03:18,632 --> 00:03:20,532
We're gonna call this,
"Bag-jective."
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00:03:21,235 --> 00:03:22,301
You are going to cook
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00:03:22,303 --> 00:03:24,803
with the adjective
that is on your bag.
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That's how your dish
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must be represented.
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Gotta get
the shopping started.
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Ready? Where are the carts?
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00:03:31,111 --> 00:03:32,110
-We had four...
-Oh, God.
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...but I ordered more,
brand new ones.
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00:03:33,947 --> 00:03:35,747
[Guy] Um, let me
think about this. No carts.
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[chuckles]
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I got it.
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They've got bags.
Let them shop with the bags.
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00:03:42,623 --> 00:03:44,423
Everything would have
to fit in that bag.
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00:03:44,425 --> 00:03:45,524
They got all
the gifts in the bags.
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They can't really
take them out.
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You got the right idea.
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00:03:48,896 --> 00:03:50,629
-Oh, nice.
-You take it. You put it on.
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That's right. So you can take
anything out of your bag,
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put it on.
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And you can do
your shopping that way.
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That's it. That's it. Perfect.
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Thirty minutes to shop,
prepare a plate,
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a signature summer dish
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00:04:00,507 --> 00:04:02,941
that reflects the adjective
on your bag,
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using only ingredients
that will fit in your bag
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in one shopping trip.
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-[Hunter] Hmm.
-If you drop anything,
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you have to pick it up.
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Drop one thing,
I take three things out.
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Right? You drop two things,
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I'm gonna take
and make you put...
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All your protein back.
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One of those things
has gonna have to go
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right back to the shelf
where you had it, okay?
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There we go.
Going to the beach, kids.
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It's, like, you gotta
run to the beach
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-to get your--
-[Hunter] Oh, they go.
[chuckles]
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-She got it.
-You don't have to wear it.
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00:04:29,303 --> 00:04:31,036
He's getting the goggles
on and everything.
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Oh, it's that look.
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It's, like, my mom
going to the beach.
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[Hunter] I was
just gonna say.
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[Dan] So, I lift
up my bag, I turn it around
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and I got smoky.
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And I gotta shop
with this, like,
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come on, man.
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I haven't seen those
since summer camp.
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In a nutshell,
I'm a New England summer guy
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For my summer signature dish
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00:04:46,720 --> 00:04:48,820
first thing that comes
to my mind, is burgers.
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I'm gonna make
smoky lamb burgers
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with a cucumber salad
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and smoked onion jam.
145
00:04:52,826 --> 00:04:55,060
I grab ingredients
that are already smoked.
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Bacon, smoked beemster,
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00:04:57,231 --> 00:04:59,431
which is just an aged gouda,
that's been smoked.
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00:04:59,433 --> 00:05:00,999
A little smoked maple.
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00:05:01,001 --> 00:05:02,301
So, I run down
the equipment aisle,
150
00:05:02,303 --> 00:05:03,402
and I grab a smoke gun,
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00:05:03,404 --> 00:05:04,903
which I've never used before
152
00:05:04,905 --> 00:05:06,505
Dude, how am I gonna
fit all this stuff
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00:05:06,507 --> 00:05:07,506
inside of this bag?
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00:05:07,508 --> 00:05:09,241
And I got it jammed
up with bread
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and cucumbers and tomatoes.
156
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Everything's falling
out of here.
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Like, I don't even
have room for mayo.
158
00:05:13,814 --> 00:05:14,913
Plus, I gotta get over ther
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and figure out how I'm gonna
start smoking stuff.
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Let's do it.
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It's a one shop.
One shop only.
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Come on. Just try
to keep it together.
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I have to make a crunchy
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signature summer dish.
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00:05:26,727 --> 00:05:29,361
Only way I'm going
to get anything in this bag
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00:05:29,430 --> 00:05:31,596
is to take things
out and put them on.
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Needs to be crunchy.
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For my signature summer dish,
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00:05:34,334 --> 00:05:37,903
I'm making my crunchy corn
curry salad.
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00:05:37,905 --> 00:05:39,938
Two. Buckle my shoe.
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00:05:39,940 --> 00:05:41,707
I really love all things Thai,
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so we've got
Thai curry paste,
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a little bit of coconut milk
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00:05:44,712 --> 00:05:46,211
some lime juice,
fish sauce
175
00:05:46,213 --> 00:05:47,913
and because I need
to make it extra crunchy,
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00:05:47,915 --> 00:05:50,515
I'm going to grab corn chips
and ramen noodles.
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This is the number one,
most requested item
that I make.
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In the rough.
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Oh, my gosh.
I can't believe how
out of shape I am.
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00:05:57,424 --> 00:05:59,991
I get the bag
that says, "Blackened."
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00:05:59,993 --> 00:06:01,560
For my signature summer dish
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00:06:01,661 --> 00:06:04,196
I'm making blackened
seared ahi tuna.
183
00:06:04,198 --> 00:06:06,498
I make it everyday
on my food truck.
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00:06:06,500 --> 00:06:09,501
With a honey toasted sesame
cabbage slaw.
185
00:06:09,503 --> 00:06:11,536
I hustle hard for a living
186
00:06:11,572 --> 00:06:13,004
and I cannot believe
187
00:06:13,006 --> 00:06:15,307
what a difficult time I had
running around there.
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00:06:16,110 --> 00:06:17,242
[Gina] A signature summer di
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00:06:17,311 --> 00:06:19,945
is definitely
a tomato panzanella.
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00:06:20,013 --> 00:06:21,313
Guess what? It's fried.
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00:06:21,315 --> 00:06:22,814
What comes to mind first
192
00:06:22,816 --> 00:06:24,950
is, like, "Okay, we'll do
some calamari in there
193
00:06:25,051 --> 00:06:26,952
and it'll give me
a fried component."
194
00:06:26,954 --> 00:06:27,953
All right.
195
00:06:27,955 --> 00:06:29,421
I mean, do I fry
with this on?
196
00:06:29,423 --> 00:06:31,823
Maybe, safety's first, right?
197
00:06:31,825 --> 00:06:33,358
♪ Tomato panzanella ♪
198
00:06:34,228 --> 00:06:35,660
Need to get
a tiny mayonnaise.
199
00:06:36,797 --> 00:06:37,929
Itty bitty.
200
00:06:37,931 --> 00:06:40,699
I am so happy
that I got spicy.
201
00:06:40,701 --> 00:06:42,634
I'm half Mexican
and half Italian.
202
00:06:42,703 --> 00:06:44,102
As my dad always says,
203
00:06:44,104 --> 00:06:46,104
"The spice runs
through our blood."
204
00:06:46,106 --> 00:06:47,906
My favorite thing
to grill in the summer
205
00:06:47,908 --> 00:06:49,241
is skirt steak.
206
00:06:49,342 --> 00:06:51,109
Skirt steak. Tiny bag.
207
00:06:52,813 --> 00:06:54,946
When I think steak,
I think chimichurri.
208
00:06:54,948 --> 00:06:56,548
To make my chimichurri spicy
209
00:06:56,650 --> 00:06:58,950
I get chili, habanero,
210
00:06:59,853 --> 00:07:02,354
Thai chili for fun.
211
00:07:02,423 --> 00:07:05,023
I'm a born and raised
Cali girl.
212
00:07:05,025 --> 00:07:07,726
So, the summertime
runs through my blood.
213
00:07:10,431 --> 00:07:11,329
This is ridiculous.
214
00:07:11,331 --> 00:07:13,165
It is absolutely ridiculous.
215
00:07:13,233 --> 00:07:15,801
[Nick] My adjective
is sweet and sour.
216
00:07:15,803 --> 00:07:16,935
Nothing says summer
217
00:07:17,004 --> 00:07:19,104
like something coming
off the grill.
218
00:07:19,106 --> 00:07:20,505
For my signature summer dish
219
00:07:20,507 --> 00:07:24,009
I'm making a grilled
chicken thigh sandwich.
220
00:07:24,011 --> 00:07:25,544
All right, sugar, sugar.
221
00:07:25,645 --> 00:07:28,113
This is where
my sweet adjective
is coming in.
222
00:07:28,115 --> 00:07:30,315
I'm using brown sugar
in my rub
223
00:07:30,317 --> 00:07:31,716
for these chicken thighs.
224
00:07:31,718 --> 00:07:33,418
Now I have to figure
out how I'm gonna get
225
00:07:33,420 --> 00:07:34,853
that sour component.
226
00:07:34,955 --> 00:07:37,122
So, I'm thinking
I'm gonna make mango salsa.
227
00:07:37,124 --> 00:07:38,190
I'm grabbing mangoes
228
00:07:38,192 --> 00:07:41,326
and onions
and cilantro, jalapenos.
229
00:07:41,328 --> 00:07:43,228
So, I competed
on the home cooks tournament
230
00:07:43,230 --> 00:07:44,629
and ended up winning it.
231
00:07:44,631 --> 00:07:47,199
So, I'm here representing
all of the home cooks
232
00:07:47,201 --> 00:07:48,500
in the country
233
00:07:48,502 --> 00:07:50,035
against these chefs.
234
00:07:50,103 --> 00:07:52,504
And it feels
absolutely amazing
235
00:07:52,506 --> 00:07:54,172
to represent you.
236
00:07:54,174 --> 00:07:56,341
I might not be a chef
but I know a trick or two.
237
00:07:57,511 --> 00:08:00,412
One thing that I
did not want was cheese.
238
00:08:01,048 --> 00:08:02,113
I didn't grow up with chees
239
00:08:02,115 --> 00:08:03,715
and I don't do cheese.
240
00:08:03,717 --> 00:08:05,317
But, for my signature
summer dish,
241
00:08:05,319 --> 00:08:09,120
I am gonna make
a cheesy shrimp fried wonton.
242
00:08:09,122 --> 00:08:11,389
We make wonton
at our restaurant.
243
00:08:11,391 --> 00:08:13,625
I know it goes
really well with cream chees
244
00:08:13,627 --> 00:08:15,627
and I also added cheddar
and mozzarella,
245
00:08:15,629 --> 00:08:16,828
'cause it has to be cheesy.
246
00:08:16,830 --> 00:08:18,964
It was really hard
to get all my ingredients
247
00:08:18,966 --> 00:08:20,465
in this tiny bag.
248
00:08:20,501 --> 00:08:21,800
Just have Fresno peppers
249
00:08:21,802 --> 00:08:23,435
and jalapeno
would make it spicy.
250
00:08:25,305 --> 00:08:27,172
Oh, ah, ah.
251
00:08:27,174 --> 00:08:29,107
So, I gotta figure
out how to get
the ingredients I need
252
00:08:29,109 --> 00:08:31,510
and what am I gonna pickle
and fit it in this bag?
253
00:08:31,512 --> 00:08:33,044
For my signature summer dish
254
00:08:33,046 --> 00:08:35,347
I made my wife's favorites,
scallops.
255
00:08:35,448 --> 00:08:37,716
Top it off with this nice
pickled fresh salad
256
00:08:37,718 --> 00:08:41,052
of red onion, garlic,
cilantro and edible flowers
257
00:08:41,154 --> 00:08:42,554
Coming into the summer
tournament,
258
00:08:42,656 --> 00:08:44,322
it's a totally
different format.
259
00:08:44,324 --> 00:08:46,424
There's eight chefs
and on top of that,
260
00:08:46,426 --> 00:08:47,626
everybody's a winner.
261
00:08:47,628 --> 00:08:49,327
And when you have
eight people running around
262
00:08:49,329 --> 00:08:50,328
you gotta be careful too.
263
00:08:50,330 --> 00:08:51,329
Like, that's a lot of folks.
264
00:08:52,533 --> 00:08:54,099
[Guy] All right,
so 24 minutes.
265
00:08:54,101 --> 00:08:56,034
Everybody's back
at their stations.
266
00:08:56,036 --> 00:08:58,803
You can take your glasses
and your shenanigans off now.
267
00:08:59,907 --> 00:09:01,506
I mean, I should've
let them cook with it on.
268
00:09:01,508 --> 00:09:04,109
But, they need all the help
they can get right now.
269
00:09:16,723 --> 00:09:19,624
[Guy] Twenty three minutes.
23 left.
270
00:09:19,626 --> 00:09:22,827
So, here to grill our chefs
on their summer dishes
271
00:09:22,829 --> 00:09:25,363
is our impressive panel
of super judges.
272
00:09:25,465 --> 00:09:26,798
We have acclaimed restaurateur
273
00:09:26,800 --> 00:09:30,001
the one and only
neon princess warrior herself,
274
00:09:30,604 --> 00:09:32,404
Chef Antonia Lofaso.
275
00:09:32,406 --> 00:09:34,940
Global traveler
who's eaten summer foods
276
00:09:34,942 --> 00:09:36,341
on every continent possible,
277
00:09:36,443 --> 00:09:39,444
Sir Simon Majumdar.
278
00:09:39,513 --> 00:09:40,946
And the culinary dynamo
279
00:09:40,948 --> 00:09:42,847
behind her Boston
restaurant empire,
280
00:09:42,949 --> 00:09:46,117
and winner of tournament
of champions three,
281
00:09:46,119 --> 00:09:49,120
-give it up for sweet tea,
Chef Tiffani Faison.
-Ahh.
282
00:09:49,122 --> 00:09:50,121
They've all competed.
283
00:09:50,123 --> 00:09:52,123
They all know
the expectation level.
284
00:09:52,125 --> 00:09:54,626
They've gotta cook
their signature summer dish,
285
00:09:54,628 --> 00:09:57,128
using their special adjective
that they had on the bag.
286
00:09:57,130 --> 00:09:59,064
The two chefs
that do the worst,
287
00:09:59,132 --> 00:10:01,099
are gonna have to go
into another battle
288
00:10:01,101 --> 00:10:03,034
and that battle,
one of them will go home,
289
00:10:03,136 --> 00:10:05,303
and the other one
will move into the competition
next week.
290
00:10:05,305 --> 00:10:07,939
I don't think you're gonna see
anything disappointing.
291
00:10:08,041 --> 00:10:09,207
It's just, are you
gonna see it,
292
00:10:09,209 --> 00:10:11,109
'cause there's only
22 minutes left.
293
00:10:13,280 --> 00:10:14,846
Ah, I spent a lot
of time shopping.
294
00:10:14,915 --> 00:10:16,213
Goodness gracious.
295
00:10:16,215 --> 00:10:17,716
-All right, Ronicca.
What's on the menu?
-Yes, chef.
296
00:10:17,718 --> 00:10:20,118
We have a lot
of fresh seafood in Florida
297
00:10:20,120 --> 00:10:22,454
and there some beautiful tuna
that comes out of Miami.
298
00:10:22,522 --> 00:10:24,055
Need to shine bright today
with this tuna here.
299
00:10:24,124 --> 00:10:25,657
Okay, so this is
right in your wheelhouse,
300
00:10:25,659 --> 00:10:27,559
-your feel great.
-Right in my wheelhouse.
Right in my wheelhouse.
301
00:10:27,661 --> 00:10:29,361
The first thing I do
is to work on the tuna.
302
00:10:29,429 --> 00:10:30,962
I wanna get that
blackening seasoning on there
303
00:10:31,031 --> 00:10:32,330
and let it rest
for a little bit.
304
00:10:32,332 --> 00:10:34,032
Next, I work
on my cabbage slaw.
305
00:10:34,034 --> 00:10:36,201
It's bright, it's vibrant,
it's summery.
306
00:10:36,203 --> 00:10:37,702
Toasted sesame.
307
00:10:37,704 --> 00:10:40,605
My slaw is going to offset
a salty blackened tuna.
308
00:10:40,607 --> 00:10:42,207
I add honey and the mint.
309
00:10:44,444 --> 00:10:45,443
Pretty delicious.
310
00:10:48,115 --> 00:10:49,414
-[Guy] Dan the man.
-[Dan] What's going on?
311
00:10:49,416 --> 00:10:50,615
Smoked is my thing.
312
00:10:50,617 --> 00:10:51,950
So, I'm doing a lamb burger.
313
00:10:51,985 --> 00:10:53,318
We've got some smoked bacon.
314
00:10:53,320 --> 00:10:55,520
Gonna make a little bit
of smoked onion jam
for my burger.
315
00:10:55,522 --> 00:10:58,056
Put a little bit
of smoky beemster cheese
over here.
316
00:10:58,058 --> 00:11:00,325
-Smoky what?
-I'm gonna do--
smoky beemster cheese.
317
00:11:00,327 --> 00:11:02,260
Beemster. Got a little smoke.
318
00:11:02,328 --> 00:11:04,262
I wouldn't rely
on the whole thing for that.
319
00:11:04,364 --> 00:11:06,464
Next thing I'm gonna start
is my smoked onion jam.
320
00:11:06,533 --> 00:11:08,400
Boom, boom, boom, boom, boom.
I gotta get them in a pan.
321
00:11:09,336 --> 00:11:10,802
I got this little smoking gu
322
00:11:10,804 --> 00:11:12,937
I've never used
one of these things before.
323
00:11:12,939 --> 00:11:15,006
One of the missteps
I had the last time around,
324
00:11:15,008 --> 00:11:16,608
was that i didn't
do enough gameplay.
325
00:11:16,610 --> 00:11:19,844
You're in a fried
feast competition.
326
00:11:19,913 --> 00:11:21,312
Fry everything.
327
00:11:21,314 --> 00:11:22,914
I got the smoked
cheese on there.
328
00:11:22,916 --> 00:11:24,616
I got the extra smoky bacon
329
00:11:24,618 --> 00:11:26,451
and i got the char
from the lamb patty.
330
00:11:26,519 --> 00:11:28,319
I'm at least making sure
that I try to incorporate
331
00:11:28,321 --> 00:11:30,722
as many smoky things
as I possibly can.
332
00:11:30,724 --> 00:11:33,258
I cook a lot with chili
333
00:11:33,359 --> 00:11:34,959
and spices normally anyway.
334
00:11:35,061 --> 00:11:36,528
So, having the spicy bag
335
00:11:36,530 --> 00:11:38,129
was, kind of, like,
just my luck.
336
00:11:38,131 --> 00:11:39,631
For my signature summer dish,
337
00:11:39,633 --> 00:11:42,300
I'm gonna make
a spicy grilled skirt steak
338
00:11:42,302 --> 00:11:44,235
with fresh chimichurri
339
00:11:44,304 --> 00:11:47,305
and spicy, spicy shrimp.
340
00:11:47,307 --> 00:11:48,506
First thing I need to do
341
00:11:48,508 --> 00:11:50,241
is make a marinade
for my steak.
342
00:11:50,310 --> 00:11:52,310
Spicy is what they want.
343
00:11:52,312 --> 00:11:54,145
Spicy is what
they're gonna get.
344
00:11:54,214 --> 00:11:56,247
Olive oil, cilantro,
345
00:11:56,316 --> 00:11:58,249
dill, grilled pineapple,
346
00:11:58,318 --> 00:12:01,619
oregano, Aleppo,
habanero.
347
00:12:01,621 --> 00:12:04,255
Taking the time
to marinate your steak
348
00:12:04,324 --> 00:12:06,624
is the risk,
because you need
349
00:12:06,626 --> 00:12:08,426
every single second possibl
350
00:12:08,428 --> 00:12:10,562
with that steak
cooking on the grill.
351
00:12:12,232 --> 00:12:13,765
I'm gonna make some grilled
352
00:12:13,800 --> 00:12:15,600
chicken thigh sandwiches.
353
00:12:15,602 --> 00:12:17,235
I'm gonna go sweet
354
00:12:17,304 --> 00:12:19,137
with a little brown sugar
in my rub.
355
00:12:19,239 --> 00:12:22,207
Sour with a little bit
of mango salsa.
356
00:12:22,209 --> 00:12:24,042
I realize the one component
357
00:12:24,044 --> 00:12:26,811
I needed to grab
for my sour, was a lemon.
358
00:12:26,813 --> 00:12:29,714
Now I'm really leaning
on this red wine vinegar
359
00:12:29,716 --> 00:12:31,716
in my pantry.
360
00:12:31,718 --> 00:12:33,618
I might not be a chef
but I know a trick or two.
361
00:12:33,620 --> 00:12:35,153
I gotta oil this grill up.
362
00:12:35,255 --> 00:12:37,722
I'm here representing
all of the home cooks
363
00:12:37,724 --> 00:12:38,757
in the country
364
00:12:38,858 --> 00:12:40,358
against these chefs.
365
00:12:40,460 --> 00:12:41,860
I wanna win this so bad
366
00:12:41,961 --> 00:12:42,994
'cause I wanna prove
367
00:12:42,996 --> 00:12:44,929
that I can compete
with these chefs.
368
00:12:45,966 --> 00:12:47,365
[Guy] Eighteen minutes
to cook.
369
00:12:49,035 --> 00:12:50,235
I understood the assignment
370
00:12:50,336 --> 00:12:51,736
and the assignment was cheese.
371
00:12:51,838 --> 00:12:54,205
I'm gonna make, uh,
cheesy shrimp wontons.
372
00:12:54,207 --> 00:12:56,641
I chop some onions
and jalapenos.
373
00:12:57,344 --> 00:12:58,510
Chop up shrimp.
374
00:12:59,312 --> 00:13:01,312
Cook all that down together
375
00:13:01,314 --> 00:13:03,114
and then I threw
in some oyster sauce,
376
00:13:03,116 --> 00:13:06,618
sriracha, the pantry
ingredient, chili flakes
and paprika.
377
00:13:07,320 --> 00:13:08,486
But it has to be cheesy.
378
00:13:08,488 --> 00:13:10,255
Nina, how's that cheese
working out for you?
379
00:13:10,356 --> 00:13:13,591
I'm doing cream cheese,
mozzarella and cheddar.
380
00:13:13,660 --> 00:13:15,126
For each individual wonton,
381
00:13:15,128 --> 00:13:16,661
I wanna evenly
spread it out.
382
00:13:17,297 --> 00:13:18,530
Hot food's great for summer
383
00:13:18,532 --> 00:13:21,299
Everyone thinks of summer
is hotdogs, hamburger.
384
00:13:21,301 --> 00:13:23,501
But they haven't seen
what I'm about to put out.
385
00:13:26,039 --> 00:13:27,205
Jonathon, what have
we got, buddy?
386
00:13:27,207 --> 00:13:28,807
All right, we got
pickle today.
387
00:13:28,809 --> 00:13:29,908
So, my wife's favorite thing
388
00:13:29,910 --> 00:13:31,409
in the summer on the grill,
is scallops.
389
00:13:31,411 --> 00:13:33,444
-So, you got your
scallops for her.
-Right.
390
00:13:33,513 --> 00:13:35,947
Corn, popped with some
pickled red onions.
391
00:13:35,949 --> 00:13:38,416
-It's a nice, bright,
lovely summer dish.
-Okay.
392
00:13:38,418 --> 00:13:39,684
In this succotash,
393
00:13:39,686 --> 00:13:41,252
I really think I've got
summer flavors going.
394
00:13:41,354 --> 00:13:42,353
The smoky bacon.
395
00:13:43,356 --> 00:13:44,522
The fresh corn.
396
00:13:45,325 --> 00:13:46,457
Gotta bring
the pickle into this,
397
00:13:46,559 --> 00:13:47,725
'cause that's the game.
398
00:13:47,727 --> 00:13:49,327
Pickling with the raspberry
vinegar,
399
00:13:49,329 --> 00:13:51,563
there's gonna be that hint
of freshness in summer
400
00:13:51,631 --> 00:13:53,264
with the fruit flavor
of the raspberry.
401
00:13:53,366 --> 00:13:55,500
We're doing a, uh,
little pickled salad
402
00:13:55,502 --> 00:13:56,801
to top everything off with.
403
00:13:56,803 --> 00:13:58,303
And even some of the corn
in the pickle,
404
00:13:58,305 --> 00:14:00,705
just to, kind of, give you
a balance of flavors
in your mouth.
405
00:14:00,707 --> 00:14:02,207
I want that acid flavor.
406
00:14:02,209 --> 00:14:04,342
But too much pickle
is just an acid bomb.
407
00:14:05,612 --> 00:14:07,145
-All right, sister.
-Hi.
408
00:14:07,247 --> 00:14:09,047
-Talk to me.
What's your adjective?
-Fried.
409
00:14:09,115 --> 00:14:11,416
-What are you frying?
-Gonna do fried calamari
410
00:14:11,418 --> 00:14:12,951
and fried croutons.
411
00:14:13,019 --> 00:14:15,820
-Okay.
-[Gina]
And a little salad panzanella.
412
00:14:15,822 --> 00:14:16,787
I'm from Long Island,
413
00:14:16,789 --> 00:14:19,057
so, we do seafood better
than most people,
414
00:14:19,125 --> 00:14:21,526
so, that's what we're
gonna focus on right now.
415
00:14:21,528 --> 00:14:22,827
To dredge my calamari,
416
00:14:22,829 --> 00:14:24,062
I pour buttermilk on the to
417
00:14:24,163 --> 00:14:25,830
and then I put
it into AP flour
418
00:14:25,832 --> 00:14:28,199
and then just drop
it in the fryer.
419
00:14:28,201 --> 00:14:29,534
While the calamari's
in the fryer,
420
00:14:29,636 --> 00:14:31,302
I'm gonna start working
on my salad.
421
00:14:31,304 --> 00:14:32,837
I rub my bread
422
00:14:32,906 --> 00:14:34,639
with a little bit
of tomato and olive oil
423
00:14:34,741 --> 00:14:36,040
and I throw it on the grill
424
00:14:36,042 --> 00:14:38,209
Summer's all about,
like, relaxing,
425
00:14:38,211 --> 00:14:39,944
you know, and vacation vibes
426
00:14:40,046 --> 00:14:42,547
I am not feeling
any of those vibes right now.
427
00:14:42,616 --> 00:14:45,516
I am feeling super pressure
428
00:14:45,518 --> 00:14:47,485
from having to fry everythin
429
00:14:47,487 --> 00:14:49,954
I've never fried
bread croutons in my life.
430
00:14:50,056 --> 00:14:51,289
But I wanna give the judges
431
00:14:51,291 --> 00:14:52,523
fried multiple ways.
432
00:14:52,525 --> 00:14:54,225
This isn't my first time
in Flavortown.
433
00:14:54,227 --> 00:14:56,127
As long as I keep
my head in the game,
434
00:14:56,129 --> 00:14:57,328
I can take it home.
435
00:14:58,331 --> 00:15:00,598
[Guy] Fifteen minutes.
15 to go.
436
00:15:00,600 --> 00:15:01,900
No pressure at all.
437
00:15:01,902 --> 00:15:03,701
We're gonna make a crunchy
438
00:15:03,703 --> 00:15:05,536
grilled corn curry salad.
439
00:15:06,306 --> 00:15:07,438
Soften the corn up.
440
00:15:07,440 --> 00:15:10,208
I really just want to impart
additional curry flavor.
441
00:15:10,210 --> 00:15:13,044
That corn is going to be
infused with lime leaves
442
00:15:13,046 --> 00:15:14,612
and some hot curry powder.
443
00:15:15,148 --> 00:15:16,381
Right in there.
444
00:15:16,383 --> 00:15:17,815
While my corn is boiling,
445
00:15:17,817 --> 00:15:19,951
I'm going to start
working on my dressing.
446
00:15:20,020 --> 00:15:21,853
Mayo, a little bit of spice
447
00:15:21,955 --> 00:15:23,354
Thai chili paste,
448
00:15:23,456 --> 00:15:26,057
fish sauce,
yellow curry paste,
449
00:15:26,059 --> 00:15:26,925
lime juice.
450
00:15:28,428 --> 00:15:30,128
Let's get this working.
451
00:15:30,130 --> 00:15:32,864
Here's what's so smart
about what Christian is doing.
452
00:15:32,933 --> 00:15:34,065
He's not frying anything.
453
00:15:34,133 --> 00:15:35,733
So, he's left fried
to the side
454
00:15:35,835 --> 00:15:37,035
-and he's keeping crunchy.
-[Simon] I like that.
455
00:15:38,738 --> 00:15:40,605
We have eight dishes
to try right now.
456
00:15:40,607 --> 00:15:41,940
I want you guys to stretch,
457
00:15:42,008 --> 00:15:43,241
do some deep breathing.
458
00:15:43,343 --> 00:15:44,842
There's some work
ahead of us, right now.
459
00:15:44,944 --> 00:15:46,411
I'm worried about you,
you didn't have much food.
460
00:15:46,413 --> 00:15:48,713
I mean, a body like this
doesn't keep itself.
461
00:15:48,715 --> 00:15:50,315
-Wow.
-It's a temple.
462
00:15:50,317 --> 00:15:52,016
[laughs]
463
00:16:02,629 --> 00:16:04,329
Signature summer dish.
464
00:16:04,331 --> 00:16:06,531
[Tiffani] We've invited
eight of our winning chefs
465
00:16:06,533 --> 00:16:07,598
to summer camp.
466
00:16:07,666 --> 00:16:09,701
For some, it's gonna be
a cruel, cruel summer.
467
00:16:09,703 --> 00:16:12,103
For some, it's gonna be
nothing but sun and sand
468
00:16:12,105 --> 00:16:14,038
and surf and success.
469
00:16:14,040 --> 00:16:16,207
Fourteen minutes, chefs.
14 to go.
470
00:16:16,209 --> 00:16:17,842
Oh, gosh. Time is going
so quickly.
471
00:16:17,911 --> 00:16:20,311
Now I'm putting my tuna
in my piping hot pan
472
00:16:20,313 --> 00:16:21,646
with oil, to sear it off.
473
00:16:22,582 --> 00:16:23,848
When you sear it longer,
474
00:16:23,850 --> 00:16:26,451
the blackened seasoning
goes up into the tuna.
475
00:16:26,552 --> 00:16:28,252
So, I start to work
on my sauces.
476
00:16:28,321 --> 00:16:30,221
I make my gochujang aioli
477
00:16:30,223 --> 00:16:32,957
and I make my signature
wasabi honey cream.
478
00:16:32,959 --> 00:16:35,426
I taste my sauces
and they are sweet.
479
00:16:35,428 --> 00:16:37,128
I'm really hoping
that the saltiness
480
00:16:37,130 --> 00:16:39,630
of the blackened tuna
would offset that.
481
00:16:39,632 --> 00:16:41,599
I make these two sauces
all the time on my truck
482
00:16:41,601 --> 00:16:43,601
and people are always
asking me,
483
00:16:43,603 --> 00:16:45,703
"How do you make it?"
I'll never tell.
484
00:16:45,705 --> 00:16:47,405
This hair is so big
for a reason.
485
00:16:53,513 --> 00:16:54,512
[Dan] The onion jam's going
486
00:16:54,514 --> 00:16:56,247
We got the grill going.
487
00:16:56,315 --> 00:16:57,949
I got my cucumber salad.
488
00:16:57,951 --> 00:17:00,151
I want this to balance
out the smokiness
from the burger.
489
00:17:00,220 --> 00:17:01,652
With my onions
bubbling down here,
490
00:17:01,721 --> 00:17:03,121
time for the secret weapon.
491
00:17:03,123 --> 00:17:04,055
There we go.
492
00:17:04,057 --> 00:17:05,356
The smoking gun.
493
00:17:05,425 --> 00:17:08,659
I want that smoky, like,
campfire, kind of, flavor.
494
00:17:08,761 --> 00:17:09,760
So, once the burgers
are charred,
495
00:17:09,762 --> 00:17:11,429
I got some nice
grill marks on them,
496
00:17:11,431 --> 00:17:12,630
I'm gonna put them
in the oven
497
00:17:12,632 --> 00:17:14,832
and I'm gonna let
the smoky beemster cheese,
498
00:17:14,901 --> 00:17:16,100
kind of, just melt on there
499
00:17:17,137 --> 00:17:19,337
[Noelle] Now it's time
to throw the shrimp on.
500
00:17:19,439 --> 00:17:21,639
I know that I want it
to be spicy.
501
00:17:21,708 --> 00:17:23,441
I threw in jalapeno
502
00:17:23,543 --> 00:17:25,710
Fresno, habanero.
503
00:17:25,712 --> 00:17:27,612
I want my shrimp
to cook in the spice.
504
00:17:30,450 --> 00:17:31,515
Spicy.
505
00:17:31,517 --> 00:17:33,084
I need to get
this steak on the grill
506
00:17:33,086 --> 00:17:35,219
and and more hot sauce
on top.
507
00:17:35,221 --> 00:17:37,855
When it comes to spice,
I'm not gonna mess around.
508
00:17:37,924 --> 00:17:40,525
I'm gonna work on my
spicy grilled corn salad.
509
00:17:40,527 --> 00:17:43,461
It has the great sweetness
and fresh flavor
510
00:17:43,563 --> 00:17:45,596
but it gets the smokiness
from the grill.
511
00:17:45,598 --> 00:17:48,800
I've put the mayo
in so that the freshness
512
00:17:48,802 --> 00:17:51,035
and the sweetness
could be a relief.
513
00:17:51,104 --> 00:17:53,938
I don't want them
to not be able to taste
the flavors.
514
00:17:55,241 --> 00:17:57,041
[Guy] Seven minutes.
7 to go.
515
00:17:57,110 --> 00:17:58,543
Nick, talk to me, goose.
516
00:17:58,644 --> 00:18:01,145
Got a little, uh,
barbecue chicken thigh
sandwich
517
00:18:01,214 --> 00:18:02,680
that's got a little
sweetened heat.
518
00:18:02,682 --> 00:18:04,515
And I'm gonna do
the sweet mango salsa
519
00:18:04,517 --> 00:18:06,184
with a little bit
of vinegar punch to it,
520
00:18:06,186 --> 00:18:07,418
to put on top of it.
521
00:18:07,420 --> 00:18:09,020
Make sure that they
get that sour in there, buddy.
522
00:18:09,022 --> 00:18:10,388
[Nick] Sour, you've gotta
have something
523
00:18:10,390 --> 00:18:12,824
that gets you back here,
in them jowls.
524
00:18:13,426 --> 00:18:14,425
These peppers are done,
525
00:18:14,427 --> 00:18:15,827
so I'm pulling them
off to the grill
526
00:18:15,829 --> 00:18:17,528
to cut them up for my salsa
527
00:18:17,530 --> 00:18:19,430
This mango salsa
is saying summer to me
528
00:18:19,432 --> 00:18:21,532
because the mango
is perfectly ripe.
529
00:18:21,634 --> 00:18:23,601
The tomatoes are fresh.
530
00:18:23,603 --> 00:18:25,503
I'm really hoping
this red wine vinegar
531
00:18:25,505 --> 00:18:26,938
is gonna bring enough sour
532
00:18:27,740 --> 00:18:29,040
to not walk away from this.
533
00:18:30,243 --> 00:18:32,410
As I'm pulling the wontons
out from the fryer,
534
00:18:32,412 --> 00:18:33,744
I see cheese popping out.
535
00:18:33,813 --> 00:18:35,847
It looks so good and gooey.
536
00:18:35,915 --> 00:18:37,415
[Guy] Oh, those
are looking good.
537
00:18:37,417 --> 00:18:38,916
Are we gonna get a sauce
or anything with this?
538
00:18:38,918 --> 00:18:40,318
[Nina] Yes, we are.
539
00:18:40,320 --> 00:18:42,520
Little bit of fish sauce,
little bit of chili sauce
540
00:18:42,522 --> 00:18:44,255
and a little sriracha.
541
00:18:44,324 --> 00:18:47,125
-Okay.
- I want the sauce
to be spicy.
542
00:18:47,127 --> 00:18:48,960
Summer and spice
go hand-in-hand.
543
00:18:53,032 --> 00:18:54,799
Tasting just like
summer, baby.
544
00:18:54,801 --> 00:18:57,101
I've got my succotash going
545
00:18:57,103 --> 00:18:59,904
I've got my onions pickling
for my salad.
546
00:18:59,906 --> 00:19:01,806
Last thing I need to do,
is cook my scallops.
547
00:19:01,808 --> 00:19:02,807
I'm thinking about my wife,
548
00:19:02,809 --> 00:19:04,108
who's probably
gonna watch this and go,
549
00:19:04,110 --> 00:19:05,743
"You better not
screw those scallops up."
550
00:19:05,812 --> 00:19:08,212
So, I'm just channeling
her energy.
551
00:19:08,214 --> 00:19:10,615
I didn't come back
to Flavortown as a winner,
552
00:19:10,617 --> 00:19:12,817
to go home a loser,
especially in the first round.
553
00:19:17,357 --> 00:19:19,657
Gina's doing
a panzanella salad
554
00:19:19,726 --> 00:19:21,959
with fried calamari
as her summer dish.
555
00:19:21,961 --> 00:19:23,427
I think, conceptually,
really smart
556
00:19:23,429 --> 00:19:25,329
because the panzanella
screams summer.
557
00:19:25,331 --> 00:19:28,132
The panzanella salad
is, like, everything that's,
like, wonderful
558
00:19:28,234 --> 00:19:30,234
about summer's in Long Islan
559
00:19:30,336 --> 00:19:33,905
And then you're gonna add
fried bread croutons.
560
00:19:33,907 --> 00:19:35,940
I get my calamari
out of the fryer.
561
00:19:36,009 --> 00:19:38,409
It's got a perfect
pan golden color to it
562
00:19:38,411 --> 00:19:39,710
and I'm very happy with that
563
00:19:40,813 --> 00:19:42,313
The grill is everything
to do with summer,
564
00:19:42,315 --> 00:19:43,714
so why not grill this corn?
565
00:19:44,317 --> 00:19:45,616
While my corn is on the gril
566
00:19:45,618 --> 00:19:47,018
I'm going to chop
up my cabbage
567
00:19:47,020 --> 00:19:48,686
and slice my snow peas.
568
00:19:48,688 --> 00:19:50,221
And to add even more crunch,
569
00:19:50,223 --> 00:19:51,656
I'm going to use
these corn chips
570
00:19:52,792 --> 00:19:55,826
and this ramen,
pulsed up
in the food processor
571
00:19:55,828 --> 00:19:57,094
just to add depth of flavor,
572
00:19:57,096 --> 00:19:59,263
more corn notes,
little salt,
573
00:19:59,332 --> 00:20:00,331
some more crunch.
574
00:20:00,333 --> 00:20:01,732
Just substance
for this corn dish.
575
00:20:02,802 --> 00:20:03,935
[Guy] We got four minutes.
576
00:20:04,003 --> 00:20:05,803
Four minutes to be plated
and finished.
577
00:20:05,805 --> 00:20:07,305
[Ronicca] I put down
my cabbage slaw,
578
00:20:07,307 --> 00:20:08,739
blackened ahi tuna.
579
00:20:09,943 --> 00:20:11,409
Drizzle it with my sauce.
580
00:20:12,612 --> 00:20:13,945
[Guy] Three and a half
minutes.
581
00:20:13,947 --> 00:20:15,279
[Dan] I taste my onion jam
582
00:20:15,281 --> 00:20:16,747
and there's definitely
some smoky elements in there
583
00:20:16,816 --> 00:20:18,449
but it's not got
that smoke that I want.
584
00:20:18,551 --> 00:20:20,117
I take the burgers
out of the oven.
585
00:20:20,119 --> 00:20:21,552
The cheese is really
nicely melted
586
00:20:21,621 --> 00:20:22,620
on the burger.
587
00:20:22,622 --> 00:20:24,422
Adding smoky bacon
to this burger
588
00:20:24,424 --> 00:20:26,557
is really gonna start
to build those smoky element
589
00:20:26,659 --> 00:20:28,626
I get the jam on the burgers
590
00:20:28,628 --> 00:20:30,261
Now I gotta plate
my salads.
591
00:20:30,330 --> 00:20:32,129
[Guy] Three minutes, chefs.
Three.
592
00:20:32,131 --> 00:20:34,565
[Nick] I put down
my perfectly grilled bun.
593
00:20:34,634 --> 00:20:36,200
I pull my chicken
from the grill
594
00:20:36,202 --> 00:20:38,436
and it looks
absolutely amazing.
595
00:20:38,537 --> 00:20:41,739
My sour vinegary
mango salsa.
596
00:20:41,808 --> 00:20:43,040
Crack me a cold one,
597
00:20:43,109 --> 00:20:45,810
gimme a sandwich
and let's sit by the pool.
598
00:20:45,812 --> 00:20:47,311
[Guy] Two and a half minutes.
599
00:20:47,313 --> 00:20:48,445
[Nina] With my wonton,
600
00:20:48,447 --> 00:20:50,681
I wanted to give the judges
four pieces
601
00:20:50,683 --> 00:20:52,216
and with a sauce
in the middle.
602
00:20:52,218 --> 00:20:54,051
-[Guy] How we looking?
-[Nina] We're looking good.
603
00:20:54,053 --> 00:20:54,919
Wow, that's cheesy.
604
00:20:55,955 --> 00:20:58,022
Two minutes. Two to go.
605
00:20:58,024 --> 00:20:58,889
[Noelle]
First thing I do,
606
00:20:58,891 --> 00:21:00,758
is put my skirt steak down
607
00:21:02,528 --> 00:21:05,529
and then my perfectly spicy
shrimp on top.
608
00:21:05,531 --> 00:21:08,099
Then I add my fresh corn sal
to the side
609
00:21:08,101 --> 00:21:10,034
and finish with my marinade
610
00:21:10,036 --> 00:21:11,836
as a chimichurri sauce.
611
00:21:11,937 --> 00:21:13,204
[Guy] Ninety seconds.
612
00:21:13,206 --> 00:21:15,039
[Jonathon] Put down
the corn succotash.
613
00:21:15,041 --> 00:21:17,408
Sear on the scallops
looking really nice
614
00:21:17,410 --> 00:21:20,244
and then this pickled
red onion, garlic
slender salad.
615
00:21:21,047 --> 00:21:22,012
One minute.
616
00:21:22,014 --> 00:21:23,714
[Gina] I put down
the fried bread,
617
00:21:23,716 --> 00:21:25,049
the panzanella salad,
618
00:21:25,151 --> 00:21:26,717
crispy calamari.
619
00:21:26,719 --> 00:21:29,053
Fried oregano over the top.
620
00:21:29,155 --> 00:21:30,254
Thirty seconds.
621
00:21:33,026 --> 00:21:34,291
[Christian]
That's crunchy.
622
00:21:34,293 --> 00:21:35,793
That way, I think
that's enough crunch
to keep me around.
623
00:21:35,795 --> 00:21:37,428
I scoop my
crunchy corn salad
624
00:21:37,430 --> 00:21:39,063
into this tiny crock.
625
00:21:39,065 --> 00:21:40,531
Little bit of furikake on to
626
00:21:40,533 --> 00:21:42,300
for additional crunch.
627
00:21:42,302 --> 00:21:43,901
Five, four,
628
00:21:43,903 --> 00:21:47,204
three, two, one.
629
00:21:47,206 --> 00:21:49,440
-Chefs, that's it.
Stop working.
-Whoo.
630
00:21:49,542 --> 00:21:50,941
-Great job.
-[indistinct]
631
00:21:51,043 --> 00:21:51,942
-[Guy] All right, you guys.
-Good.
632
00:21:52,011 --> 00:21:53,544
[Guy] Big battle. Great job.
633
00:21:54,213 --> 00:21:55,178
All right, chefs.
634
00:21:55,180 --> 00:21:57,214
Let's see whose
signature summer dish
635
00:21:57,216 --> 00:21:58,316
takes the first heat.
636
00:21:58,318 --> 00:22:00,051
Let's take it to the judges.
Right this way.
637
00:22:12,732 --> 00:22:13,898
[Guy] All right, judges.
Here we are.
638
00:22:13,900 --> 00:22:16,434
This is game one
of our summer games kick off.
639
00:22:16,436 --> 00:22:18,836
Our teams had to prepare
a signature summer dish
640
00:22:18,938 --> 00:22:21,005
using only ingredients
they could fit
641
00:22:21,007 --> 00:22:22,707
into their beach bags
642
00:22:22,709 --> 00:22:24,809
and incorporating
the adjective
643
00:22:24,811 --> 00:22:26,344
that they had
on the back of the bag.
644
00:22:26,412 --> 00:22:27,912
Up first, Chef Nina.
645
00:22:27,914 --> 00:22:28,913
Tell us what you made
646
00:22:28,915 --> 00:22:30,815
and your adjective was cheesy.
647
00:22:30,817 --> 00:22:33,818
My dish today was shrimp
fried cheesy wontons
648
00:22:33,820 --> 00:22:36,420
with sweet, sour
and spicy sauce.
649
00:22:38,224 --> 00:22:39,957
Chef, the outside is crunchy.
650
00:22:40,026 --> 00:22:41,826
You've kept a snap
to the shrimp.
651
00:22:41,828 --> 00:22:44,295
You took the idea
of, like, a crab wonton
652
00:22:44,297 --> 00:22:45,362
with cream cheese
653
00:22:45,364 --> 00:22:46,764
and completely changed it
into this.
654
00:22:46,833 --> 00:22:48,899
I would've liked to see
a little bit more cream cheese
655
00:22:48,901 --> 00:22:50,935
'cause then it would've been
more, like, cheese forward.
656
00:22:52,004 --> 00:22:53,938
Chef Noelle and spicy.
What did you make us?
657
00:22:54,039 --> 00:22:56,307
I have a grilled skirt steak
658
00:22:56,309 --> 00:22:59,910
that's marinated
in a extra spicy chimichurri
659
00:22:59,912 --> 00:23:02,947
Got some sauteed
extra spicy shrimp
660
00:23:03,015 --> 00:23:03,914
and then on the side,
661
00:23:03,916 --> 00:23:05,750
I have a grilled corn salad.
662
00:23:07,320 --> 00:23:09,420
Chef Noelle, spiciness
seems to be
663
00:23:09,422 --> 00:23:11,756
the same spiciness
across the scale.
664
00:23:11,824 --> 00:23:13,357
[Tiffani] The cook
on the steak is great.
665
00:23:13,393 --> 00:23:15,059
I think the corn
and the peppers
666
00:23:15,061 --> 00:23:16,727
and the pineapple,
they're all sweet, right,
667
00:23:16,729 --> 00:23:18,062
which is relief
from the spice,
668
00:23:18,164 --> 00:23:19,830
which I think it's
really, really smart.
669
00:23:19,832 --> 00:23:20,731
[Guy] Nick, sweet and sour.
670
00:23:20,733 --> 00:23:21,966
What have you got
for us, bud?
671
00:23:22,034 --> 00:23:24,034
Chefs, what I have
672
00:23:24,036 --> 00:23:26,704
is a barbecue
chicken thigh sandwich
673
00:23:26,706 --> 00:23:29,540
with a mango
and roasted pepper salsa.
674
00:23:29,642 --> 00:23:32,510
For my sweet,
brown sugar in my rub.
675
00:23:32,512 --> 00:23:34,712
For my sour, mango salsa.
676
00:23:35,715 --> 00:23:37,348
Chef Nick, you're the only
home cook here.
677
00:23:37,417 --> 00:23:38,749
How does it feel
to be amongst
678
00:23:38,851 --> 00:23:39,950
some of the professionals?
679
00:23:39,952 --> 00:23:42,720
If you came to my house
on a Saturday afternoon,
680
00:23:42,722 --> 00:23:44,622
you would be eating
exactly that.
681
00:23:44,624 --> 00:23:46,657
That actually made me
feel comfortable,
682
00:23:46,759 --> 00:23:48,826
that I was able to do
something that I know.
683
00:23:48,828 --> 00:23:50,861
Sir, you did that
wholeheartedly.
684
00:23:52,031 --> 00:23:54,031
Overall, I like it.
I think it has great flavor.
685
00:23:54,033 --> 00:23:55,599
The sweet and sour.
686
00:23:55,601 --> 00:23:58,602
You have to, like,
smack us with sweet and sour.
687
00:23:58,604 --> 00:24:00,404
You're a little apologetic
here on the sourness.
688
00:24:01,507 --> 00:24:03,107
Up next, Chef Gina
and fried.
689
00:24:03,109 --> 00:24:04,308
What have you got for us?
690
00:24:04,310 --> 00:24:05,943
My favorite dish to make
in the summertime
691
00:24:05,945 --> 00:24:07,244
is a panzanella salad.
692
00:24:07,313 --> 00:24:09,046
So, I fried the bread
693
00:24:09,048 --> 00:24:10,681
and then I did
fried calamari with it,
694
00:24:10,683 --> 00:24:11,816
'cause I'm from Long Island.
695
00:24:14,220 --> 00:24:16,654
I love the crunch
on the bread.
696
00:24:16,755 --> 00:24:18,322
Super, super crunchy
and fried.
697
00:24:18,324 --> 00:24:19,957
Quality of the fried calamari,
698
00:24:20,026 --> 00:24:21,525
with the cut
of the panzanella.
699
00:24:21,527 --> 00:24:23,327
To me, it's, in execution,
700
00:24:23,462 --> 00:24:24,528
it's two different dishes.
701
00:24:25,665 --> 00:24:28,332
It's a little clunky
in terms of its presentation
702
00:24:28,401 --> 00:24:30,501
and the fried bread
is a little bit oily.
703
00:24:30,503 --> 00:24:33,304
It needed just to be
drained a little bit more.
704
00:24:33,306 --> 00:24:34,805
Chef Christian,
you had crunchy.
705
00:24:34,807 --> 00:24:35,806
What do you have
for us, chef?
706
00:24:35,808 --> 00:24:37,107
So, when I heard
signature dish,
707
00:24:37,109 --> 00:24:39,710
I had to make my
crunchy corn curry salad.
708
00:24:39,812 --> 00:24:41,312
Grilled corn, red cabbage
709
00:24:41,314 --> 00:24:42,613
and ... salad,
710
00:24:42,615 --> 00:24:45,049
with a Thai coconut
curry dressing.
711
00:24:46,319 --> 00:24:48,752
Christian, we have cook outs.
712
00:24:48,821 --> 00:24:51,055
There are salads
and then there's the salad.
713
00:24:51,057 --> 00:24:52,857
This is the salad.
714
00:24:52,958 --> 00:24:54,058
I am here for this.
715
00:24:55,127 --> 00:24:56,260
I have to say, like,
good things
716
00:24:56,329 --> 00:24:58,229
in small packages, sir.
717
00:24:58,231 --> 00:25:00,364
Phenomenal.
I wanna eat the entire thing.
718
00:25:00,433 --> 00:25:02,833
But, I think, maybe save
some of that crunchy ramen
719
00:25:02,935 --> 00:25:04,602
and not blend it
up and put it in here
720
00:25:04,604 --> 00:25:06,403
and just have, like,
one more element of crunch.
721
00:25:07,240 --> 00:25:08,506
All right, up next.
Chef Dan.
722
00:25:08,508 --> 00:25:10,407
You had smoky.
Tell us about it, man.
723
00:25:10,409 --> 00:25:12,076
I made a lamb burger
724
00:25:12,078 --> 00:25:13,544
with smoky onion jam,
725
00:25:13,646 --> 00:25:16,080
smoked bacon
and smoked beemster cheese.
726
00:25:16,082 --> 00:25:17,348
So, to kind of,
complement the lamb,
727
00:25:17,416 --> 00:25:19,650
I made a little
cucumber and tomato salad.
728
00:25:19,752 --> 00:25:22,052
When you were here
last time and you competed,
729
00:25:22,154 --> 00:25:23,654
you said if you won,
730
00:25:23,756 --> 00:25:25,523
you were gonna
propose to your girlfriend.
731
00:25:25,525 --> 00:25:27,057
Can hopefully pull off a wi
732
00:25:27,059 --> 00:25:28,859
and buy an engagement
ring for my girlfriend.
733
00:25:28,961 --> 00:25:30,227
I gotta propose to this girl.
734
00:25:30,229 --> 00:25:31,629
I gotta go home
with a check.
735
00:25:31,631 --> 00:25:33,063
Well, now I'm trying
to pay for the wedding.
736
00:25:33,132 --> 00:25:35,299
Chef Dan, uh, first of all,
congratulations.
737
00:25:35,301 --> 00:25:36,200
Thank you. Thank you.
738
00:25:36,202 --> 00:25:37,601
Smoky was probably
the toughest,
739
00:25:37,603 --> 00:25:39,203
so, you had a real challenge.
740
00:25:39,205 --> 00:25:40,137
I think we are missing
741
00:25:40,206 --> 00:25:41,605
a little bit
of that smokiness.
742
00:25:42,408 --> 00:25:43,541
Overall, the flavors
are great.
743
00:25:43,642 --> 00:25:45,509
But I think I need more smoky.
744
00:25:45,511 --> 00:25:47,044
Was there more
that could've been done here
745
00:25:47,146 --> 00:25:49,280
to really execute
and make sure that this is
746
00:25:49,282 --> 00:25:51,549
the best, smokiest burger
you can possibly get.
747
00:25:51,650 --> 00:25:52,416
Got it.
748
00:25:52,985 --> 00:25:54,618
Ronicca. Blackened.
749
00:25:54,620 --> 00:25:55,519
What have you
got for us, chef?
750
00:25:55,521 --> 00:25:57,821
I made you guys today,
751
00:25:57,823 --> 00:26:00,257
a blackened seared
ahi tuna
752
00:26:00,359 --> 00:26:04,061
on top of a toasted sesame,
honey mint slaw.
753
00:26:05,231 --> 00:26:06,530
[Tiffani] Chef Ronicca.
754
00:26:06,532 --> 00:26:08,232
For tuna to be
your signature dish
755
00:26:08,334 --> 00:26:10,935
and to have blackened,
that is a gift in a bag.
756
00:26:10,937 --> 00:26:12,303
I really would've loved
to have seen
757
00:26:12,305 --> 00:26:14,138
a more aggressive
blackening spice.
758
00:26:15,308 --> 00:26:17,207
It's a gorgeous looking dish
759
00:26:17,209 --> 00:26:19,610
but I think we are missing
the blackening a little.
760
00:26:19,612 --> 00:26:21,011
[Guy] All right,
not to be outdone.
761
00:26:21,013 --> 00:26:22,313
Chef Jonathon and pickled.
762
00:26:22,315 --> 00:26:23,447
What do you have
for us, chef?
763
00:26:23,549 --> 00:26:25,215
I wanted something
that my wife loves.
764
00:26:25,217 --> 00:26:26,517
She loves scallops
765
00:26:26,519 --> 00:26:28,118
and being from Oklahoma,
we love corn.
766
00:26:28,120 --> 00:26:29,954
So, we have pickled
red onion,
767
00:26:29,956 --> 00:26:31,722
pickled corn
and pickled garlic.
768
00:26:33,159 --> 00:26:35,759
For me, the pickle
rolls through the taste
769
00:26:35,861 --> 00:26:38,062
and I think it works
beautifully with these
770
00:26:38,130 --> 00:26:39,330
without taking over
771
00:26:39,332 --> 00:26:41,065
the exquisite cook
on the seafood.
772
00:26:41,133 --> 00:26:42,600
The corn. I'm not getting
the pickle
773
00:26:42,602 --> 00:26:43,801
on the corn as much.
774
00:26:43,803 --> 00:26:46,704
I'm getting a little bit
of, like, a saute,
775
00:26:46,706 --> 00:26:49,340
muted sweet corn situation.
776
00:26:49,441 --> 00:26:50,407
Beautiful dish.
777
00:26:50,409 --> 00:26:51,842
Those large chunks
of the pickling
778
00:26:51,911 --> 00:26:54,278
are really needed
with the sweetness of the corn
779
00:26:54,280 --> 00:26:56,046
and the sweetness
of the scallop.
780
00:26:56,849 --> 00:26:58,048
[Guy] Chefs, thank you
very much.
781
00:26:58,150 --> 00:26:58,983
You've all won before.
782
00:26:58,985 --> 00:27:00,417
You all know what it takes.
783
00:27:00,419 --> 00:27:01,952
We're gonna decide next
784
00:27:02,021 --> 00:27:03,454
who gets best dish
785
00:27:03,522 --> 00:27:06,056
and then who will go
into sudden death tonight.
786
00:27:06,158 --> 00:27:07,625
Chefs, back to the kitchens.
787
00:27:07,627 --> 00:27:08,759
We'll call you in a bit.
Thank you.
788
00:27:11,664 --> 00:27:14,031
So, who's the new kid
on the summer block party?
789
00:27:24,744 --> 00:27:26,610
[Guy] Chefs, the judges
790
00:27:26,612 --> 00:27:28,312
felt that one of your dishes
791
00:27:28,914 --> 00:27:30,514
was so over the top
792
00:27:31,817 --> 00:27:35,119
that you deserve
to move onto next week,
793
00:27:36,155 --> 00:27:37,554
get 5,000 bucks.
794
00:27:37,656 --> 00:27:39,957
The best dish
in the first round
795
00:27:40,059 --> 00:27:42,426
of the summer games is...
796
00:27:44,530 --> 00:27:45,796
Chef Christian.
797
00:27:45,798 --> 00:27:47,865
Well done. Well done.
798
00:27:49,702 --> 00:27:50,801
A delicious dish.
799
00:27:50,803 --> 00:27:53,137
So, what this means,
you win 5,000 bucks.
800
00:27:53,238 --> 00:27:54,638
You get to walk down the aisle
801
00:27:54,740 --> 00:27:55,639
and we'll see you next week.
802
00:27:55,708 --> 00:27:56,640
-Awesome.
-[Guy] Great job.
803
00:27:56,742 --> 00:27:57,541
-Nice job.
-Thank you.
804
00:27:57,643 --> 00:27:58,409
[Guy] See you later.
805
00:27:59,211 --> 00:28:00,044
Good job, chef.
806
00:28:01,047 --> 00:28:01,945
Checking out next,
807
00:28:02,014 --> 00:28:03,213
going onto next week
will be...
808
00:28:04,216 --> 00:28:05,115
Chef Jonathon.
809
00:28:05,718 --> 00:28:06,550
See you next week.
810
00:28:09,722 --> 00:28:10,554
Chef Nina.
811
00:28:11,257 --> 00:28:12,222
-See you next week.
-Yeah.
812
00:28:13,626 --> 00:28:15,426
-Chef Gina.
-Thank you.
813
00:28:15,428 --> 00:28:17,027
-[Guy] Congratulations.
-Thank you so much.
814
00:28:17,830 --> 00:28:20,030
Chef Noelle.
See you next week.
815
00:28:21,233 --> 00:28:22,933
One of you will move
onto next week.
816
00:28:23,035 --> 00:28:25,135
The other two
will go into sudden death
817
00:28:25,204 --> 00:28:27,938
in a final round
of competition tonight.
818
00:28:28,007 --> 00:28:29,840
The chef that will
move onto next week will be...
819
00:28:32,511 --> 00:28:33,310
Chef Ronicca.
820
00:28:34,313 --> 00:28:35,145
Bye, bye.
821
00:28:36,348 --> 00:28:37,214
Good job.
822
00:28:38,684 --> 00:28:40,017
Gentlemen.
823
00:28:40,019 --> 00:28:41,418
Final round of competition.
824
00:28:41,420 --> 00:28:43,620
Sudden death.
Dan and Nick.
825
00:28:43,622 --> 00:28:45,155
Back to the carts.
Good luck, guys.
826
00:28:48,260 --> 00:28:50,127
Everything was all
fun and games
827
00:28:50,129 --> 00:28:51,962
until the other
six people left.
828
00:28:51,964 --> 00:28:54,164
So, we've got
a home cook
829
00:28:54,934 --> 00:28:56,600
and a restaurant cook
830
00:28:56,602 --> 00:28:57,801
in the elimination round.
831
00:28:57,803 --> 00:29:00,604
This round is gonna determine
which one of you
832
00:29:00,606 --> 00:29:02,539
will live to cook
another day
833
00:29:02,641 --> 00:29:04,742
and whose summer break
will be cut short.
834
00:29:04,810 --> 00:29:06,243
So, for your final challenge,
835
00:29:06,312 --> 00:29:08,112
I want you to make the judges
836
00:29:08,114 --> 00:29:11,548
a grilled winner, winner,
chicken dinner.
837
00:29:12,418 --> 00:29:13,550
And the winner will get to go
838
00:29:13,619 --> 00:29:15,052
and meet
the rest of the group
839
00:29:15,054 --> 00:29:16,854
for next week's competition.
840
00:29:16,955 --> 00:29:19,456
But first, we're gonna play
another summer classic.
841
00:29:19,525 --> 00:29:21,425
We're gonna play
a little cornhole.
842
00:29:21,427 --> 00:29:23,360
Everybody knows
how to play cornhole, right?
843
00:29:23,428 --> 00:29:26,463
You'll each take a turn
at throwing a item
844
00:29:26,565 --> 00:29:28,365
at the cornhole,
at the platform,
845
00:29:28,433 --> 00:29:30,300
to determine the corn product
846
00:29:30,302 --> 00:29:31,702
that you must feature
847
00:29:31,704 --> 00:29:34,238
in your grilled
winner, winner chicken dinner.
848
00:29:34,306 --> 00:29:35,706
Land it on the top half,
849
00:29:35,708 --> 00:29:36,607
canned baby corn.
850
00:29:36,609 --> 00:29:38,108
Get it in the hole,
851
00:29:38,110 --> 00:29:40,010
you get freeze-dried corn
852
00:29:40,012 --> 00:29:41,712
and if you get it
right up here,
853
00:29:41,714 --> 00:29:43,814
it's canned cuitlatoche.
854
00:29:43,816 --> 00:29:45,315
All right, Hunter.
I need something to throw.
855
00:29:45,317 --> 00:29:46,550
All right, here you go.
856
00:29:46,619 --> 00:29:48,218
Summer games.
There we go.
857
00:29:48,220 --> 00:29:49,419
All right, chefs.
Here we go.
858
00:29:50,623 --> 00:29:51,455
You get blue bags.
859
00:29:52,158 --> 00:29:53,524
You get red bags.
860
00:29:53,526 --> 00:29:54,558
Who'd like to go first?
861
00:29:54,627 --> 00:29:55,592
Do the honors.
862
00:29:58,831 --> 00:30:00,230
-Nice. Put it in.
-That's a slam dunk.
863
00:30:00,232 --> 00:30:01,265
Freeze-dried corn.
864
00:30:01,333 --> 00:30:02,633
All right, up next.
Chef Dan.
865
00:30:05,538 --> 00:30:06,837
Canned baby corn.
All right.
866
00:30:06,906 --> 00:30:08,505
So, you made that
easy on yourself.
867
00:30:08,507 --> 00:30:10,841
Thirty minutes
to shop, prepare and plate
868
00:30:10,910 --> 00:30:13,510
your grilled winner, winner,
chicken dinner,
869
00:30:13,512 --> 00:30:15,245
featuring your
special ingredient.
870
00:30:15,314 --> 00:30:16,814
You get the canned corn.
871
00:30:16,816 --> 00:30:18,549
You get the freeze-dried corn.
872
00:30:18,617 --> 00:30:19,682
And just remember this.
873
00:30:19,684 --> 00:30:21,285
Out of all those
eight chefs that were here,
874
00:30:21,287 --> 00:30:22,319
well, there's three of youse.
875
00:30:22,321 --> 00:30:23,620
You, Ronicca.
876
00:30:23,622 --> 00:30:25,122
Okay and then,
you two are left.
877
00:30:25,124 --> 00:30:26,256
Which one of you...
878
00:30:26,959 --> 00:30:28,125
-Ah.
-Where are you going?
879
00:30:30,329 --> 00:30:31,562
They watch the show
too much now.
880
00:30:31,663 --> 00:30:32,963
Easy peasy.
881
00:30:32,965 --> 00:30:35,532
[Dan] I cannot believe
I'm in the bottom
882
00:30:35,601 --> 00:30:36,934
and now here I am
in sudden death.
883
00:30:37,603 --> 00:30:39,036
Sudden death.
884
00:30:39,137 --> 00:30:40,504
[Nick] Super stressed out.
885
00:30:40,506 --> 00:30:42,239
Gotta make sure
I nail this one.
886
00:30:42,341 --> 00:30:43,941
[Dan] I'm, kind of,
intimidated by Nick.
887
00:30:43,943 --> 00:30:44,808
He is a sleeper.
888
00:30:44,810 --> 00:30:46,009
Yeah, this guy's
a home cook,
889
00:30:46,011 --> 00:30:47,311
but he doesn't cook like it
890
00:30:47,313 --> 00:30:48,812
[Nick] I'm looking
at him going,
891
00:30:48,814 --> 00:30:51,415
I really gotta pull
something out of the hat
892
00:30:51,417 --> 00:30:52,849
to take him down.
893
00:30:52,851 --> 00:30:55,619
I have to make
a winner, winner
chicken dinner,
894
00:30:55,621 --> 00:30:57,654
using freeze-dried corn.
895
00:30:57,723 --> 00:30:59,156
Freeze-dried corn
is, kind of, like,
896
00:30:59,225 --> 00:31:02,125
a crunchy, puffy,
897
00:31:02,127 --> 00:31:04,962
got no flavor
to it necessarily.
898
00:31:04,964 --> 00:31:06,763
No salt. Nothing's really
added to it.
899
00:31:06,832 --> 00:31:09,633
[Nick] I grab a boneless,
skinless chicken breast.
900
00:31:09,735 --> 00:31:10,734
I know chicken breast
901
00:31:10,736 --> 00:31:13,103
take on whatever flavor
you put on them.
902
00:31:13,105 --> 00:31:15,806
So, I gotta grab
this barbecue dust.
903
00:31:15,808 --> 00:31:17,407
Making a grilled
chicken dinner
904
00:31:17,409 --> 00:31:19,343
with freeze-dried corn
is hard,
905
00:31:19,444 --> 00:31:21,812
because I've never
even tried
906
00:31:21,814 --> 00:31:23,614
freeze-dried corn.
907
00:31:23,616 --> 00:31:24,514
So, thankfully,
908
00:31:24,516 --> 00:31:26,283
I have the mayor
of Flavortown.
909
00:31:26,285 --> 00:31:27,751
So, what else is corn
910
00:31:27,853 --> 00:31:29,253
that you can
incorporate it with?
911
00:31:29,354 --> 00:31:31,521
Polenta. I wouldn't know
how to make that though.
912
00:31:31,523 --> 00:31:32,456
[Guy] You know
how to make grits.
913
00:31:32,557 --> 00:31:33,757
Grits and polenta,
the same thing.
914
00:31:33,859 --> 00:31:34,858
Okay, you just keep shopping.
915
00:31:34,960 --> 00:31:36,260
-I'll go find you something.
-[Nick] All right.
916
00:31:36,328 --> 00:31:38,795
Summer for me,
is absolutely
grilled vegetables.
917
00:31:38,797 --> 00:31:41,398
So, I go and I grab
some zucchini,
918
00:31:41,400 --> 00:31:43,533
poblano, red pepper
919
00:31:43,635 --> 00:31:44,902
and mushrooms.
920
00:31:44,904 --> 00:31:46,904
I came into this tournament
a winner,
921
00:31:46,906 --> 00:31:48,639
and I do not
expect to leave
922
00:31:48,707 --> 00:31:50,207
not a winner.
923
00:31:50,209 --> 00:31:53,210
I just really, really
gotta focus on the gameplay.
924
00:31:53,212 --> 00:31:54,511
When I think grilled
chicken dinner,
925
00:31:54,513 --> 00:31:55,946
I'm thinking chicken thighs
926
00:31:55,948 --> 00:31:58,315
and they do really,
really well with marinades.
927
00:31:58,317 --> 00:32:00,651
To me, grilled chicken
a little bit of spice
928
00:32:00,719 --> 00:32:02,185
and I wanna make
creamed corn.
929
00:32:02,187 --> 00:32:03,519
We're gonna grab
fresh corn,
930
00:32:03,521 --> 00:32:05,522
because that's gonna be
the base of my creamed corn
931
00:32:05,524 --> 00:32:06,723
I gotta get these
canned baby corn
932
00:32:06,725 --> 00:32:08,625
into this as well.
933
00:32:08,627 --> 00:32:10,227
Chimichurri just goes
really well
934
00:32:10,229 --> 00:32:11,662
with grilled meats
of any kind.
935
00:32:11,730 --> 00:32:13,363
Something that I'm
really comfortable cooking.
936
00:32:13,432 --> 00:32:14,698
So, I go grab some scallion
937
00:32:14,700 --> 00:32:16,233
and some cilantro.
938
00:32:16,235 --> 00:32:19,202
If I go home, that will be
a summer bummer.
939
00:32:19,204 --> 00:32:20,804
[Guy] Twenty five minutes.
940
00:32:20,806 --> 00:32:23,040
We have Dan and Nick
battling it out for survival.
941
00:32:23,141 --> 00:32:24,741
[Simon] We are right down
to the wire here.
942
00:32:24,843 --> 00:32:26,510
If you don't make
a winning chicken dish,
943
00:32:26,512 --> 00:32:27,644
you're going home.
944
00:32:27,680 --> 00:32:28,545
Whereas the other person
945
00:32:28,614 --> 00:32:29,846
will go through
to fight again.
946
00:32:29,948 --> 00:32:30,714
This is tough.
947
00:32:31,417 --> 00:32:32,849
[Guy] Baby corn.
948
00:32:32,918 --> 00:32:35,886
Nothing says gourmet
like baby corn.
949
00:32:35,888 --> 00:32:38,055
-What are you thinking?
-I'm gonna grill
chicken thighs.
950
00:32:38,057 --> 00:32:39,523
I'm gonna do it
with some creamed corn
951
00:32:39,525 --> 00:32:41,925
and I'm gonna make
a marinade
from the baby corn.
952
00:32:41,927 --> 00:32:43,093
[Guy] I dig it. I dig it.
953
00:32:43,095 --> 00:32:44,661
[Dan] After that disastrous
first round,
954
00:32:44,730 --> 00:32:46,129
I really need
to redeem myself here.
955
00:32:46,131 --> 00:32:47,130
I've seen what Nick can do
956
00:32:47,132 --> 00:32:48,565
and he came to play too.
957
00:32:48,633 --> 00:32:49,733
So, for my chicken marinade,
958
00:32:49,835 --> 00:32:51,001
I'm gonna take
my canned baby corn
959
00:32:51,003 --> 00:32:52,435
umami soy sauce
960
00:32:52,437 --> 00:32:53,937
and I'm gonna hit it
with a little bit
of fish sauce.
961
00:32:54,006 --> 00:32:55,038
Squeeze in some lime,
962
00:32:55,140 --> 00:32:56,306
spicy chili garlic.
963
00:32:56,308 --> 00:32:57,641
Pour it right over my chicken.
964
00:32:58,644 --> 00:32:59,543
Real way I'm using
the baby corn
965
00:32:59,611 --> 00:33:01,311
is make the marinade viscou
966
00:33:01,313 --> 00:33:03,146
add that corn flavor
for the chicken.
967
00:33:03,215 --> 00:33:05,148
Back home,
I'm really comfortable
cooking chicken.
968
00:33:05,184 --> 00:33:06,750
But I fry it.
969
00:33:06,819 --> 00:33:08,385
I know what I'm trying
to get in the end here,
970
00:33:08,387 --> 00:33:11,555
but I'm, kind of,
out of my sweet spot
on the grill.
971
00:33:11,623 --> 00:33:13,457
I'm gonna use the canned
baby corn two ways.
972
00:33:13,558 --> 00:33:16,259
The marinade and it's also
gonna be in the creamed corn.
973
00:33:16,361 --> 00:33:17,694
So, I'm a New England guy,
974
00:33:17,730 --> 00:33:19,029
and when it's corn season,
975
00:33:19,031 --> 00:33:21,164
we love to just make
a beautiful,
976
00:33:21,200 --> 00:33:23,400
almost chowdery, creamed cor
977
00:33:23,402 --> 00:33:24,701
I gotta get these
canned baby corn
978
00:33:24,703 --> 00:33:26,003
into this as well.
979
00:33:26,005 --> 00:33:27,504
I even take
some of the actual corn
980
00:33:27,506 --> 00:33:29,139
that's already cooking,
throw that in there.
981
00:33:29,208 --> 00:33:30,540
I puree all that down
982
00:33:30,642 --> 00:33:32,609
and I fold it right back
into the creamed corn.
983
00:33:32,611 --> 00:33:34,077
This is, like, New England
summer, right here.
984
00:33:35,948 --> 00:33:38,815
I'm gonna do, like,
a barbecue chicken,
985
00:33:38,817 --> 00:33:40,817
uh, sliced on the bias.
986
00:33:41,987 --> 00:33:43,854
So, I've won
in Flavortown twice,
987
00:33:43,922 --> 00:33:45,322
against other home cooks.
988
00:33:45,324 --> 00:33:47,324
This is gosh darn delicious.
989
00:33:47,326 --> 00:33:49,326
I love the freshness.
990
00:33:49,328 --> 00:33:51,228
Nick by one point.
991
00:33:51,230 --> 00:33:53,163
But now, I gotta go
against Dan
992
00:33:53,232 --> 00:33:55,298
and I know that
he is gonna put something
993
00:33:55,300 --> 00:33:58,135
that everyone wants to eat
on that plate.
994
00:33:58,937 --> 00:34:00,303
For my grilled chicken dinne
995
00:34:00,305 --> 00:34:02,739
I'm making a barbecue
dusted grilled chicken
996
00:34:02,741 --> 00:34:04,207
with grilled vegetables
997
00:34:04,209 --> 00:34:05,509
and a corn grit.
998
00:34:05,511 --> 00:34:06,443
[Antonia]
Nick's doing right now,
999
00:34:06,545 --> 00:34:07,711
is he's butterflying
chicken breast.
1000
00:34:07,713 --> 00:34:09,046
I like a butterflied
chicken breast
1001
00:34:09,114 --> 00:34:11,048
because chicken breast
can be so delicate
1002
00:34:11,116 --> 00:34:12,616
and they do take
on a lot of flavor.
1003
00:34:12,618 --> 00:34:14,684
[Nick] Chicken breasts
are not easy to work with.
1004
00:34:14,686 --> 00:34:16,453
They can dry
out very easily.
1005
00:34:16,555 --> 00:34:17,954
So, my plan for this,
1006
00:34:18,056 --> 00:34:20,223
is to just get some
nice grill marks on them
1007
00:34:20,225 --> 00:34:21,525
and put them right
into the oven
1008
00:34:21,527 --> 00:34:22,859
to finish cooking.
1009
00:34:22,961 --> 00:34:24,528
-Here you go.
-Thank you, sir.
1010
00:34:24,530 --> 00:34:25,862
I've never made grits.
1011
00:34:25,931 --> 00:34:27,564
I gotta figure this out.
1012
00:34:27,632 --> 00:34:28,598
"Bring water to boil.
1013
00:34:28,600 --> 00:34:30,000
Immediately start
slowly stirring grits."
1014
00:34:30,002 --> 00:34:30,901
[Simon] I have to say that,
1015
00:34:30,903 --> 00:34:32,536
given that I never cook grits,
1016
00:34:32,604 --> 00:34:35,138
I would probably
have to read the ingredients.
1017
00:34:35,240 --> 00:34:37,507
I'm gonna incorporate
the corn into here,
1018
00:34:37,509 --> 00:34:38,608
so it, kind of, reconstitutes.
1019
00:34:38,610 --> 00:34:41,311
So, these are gonna be,
like, a corn style grits.
1020
00:34:42,448 --> 00:34:44,214
They key to grilling
all of these vegetables
1021
00:34:44,216 --> 00:34:46,616
are they have to have
grill marks.
1022
00:34:46,618 --> 00:34:48,051
[Guy] Check that chicken
there, chef.
1023
00:34:48,053 --> 00:34:49,619
Yep, I'm doing it right now.
1024
00:34:49,621 --> 00:34:51,755
I really wanna show
that this home cook
1025
00:34:51,823 --> 00:34:54,624
really has what it takes
to compete with chefs.
1026
00:34:56,128 --> 00:34:58,361
Ten minutes. 10 to go, chefs.
1027
00:34:58,463 --> 00:34:59,930
[Dan] I know that these
chicken thighs
1028
00:34:59,932 --> 00:35:01,164
take forever to cook.
1029
00:35:01,166 --> 00:35:02,532
I need something
to weight this thing down,
1030
00:35:02,634 --> 00:35:03,700
grill it two ways
and make, like,
1031
00:35:03,702 --> 00:35:05,435
a brick situation here.
1032
00:35:05,537 --> 00:35:07,604
And all of a sudden,
I got an idea.
1033
00:35:07,606 --> 00:35:08,838
Put it on a sheet pan,
1034
00:35:08,840 --> 00:35:10,407
I put the really, really ho
griddle on there.
1035
00:35:10,409 --> 00:35:11,708
I throw it in a burning
hot oven
1036
00:35:11,710 --> 00:35:13,410
and I know that this
gonna get me
where I need to go.
1037
00:35:14,646 --> 00:35:16,179
[Guy] And what are we
trying to achieve with this?
1038
00:35:16,181 --> 00:35:17,414
[Dan] Creamed corn.
1039
00:35:17,416 --> 00:35:18,849
If they can't
find the corn, chef,
1040
00:35:18,917 --> 00:35:20,750
you're gonna have
a big problem.
1041
00:35:20,819 --> 00:35:22,552
I need all the flavor
I can get at this point.
1042
00:35:22,654 --> 00:35:24,254
Got the corn cob
sitting on the cutting board
1043
00:35:24,322 --> 00:35:25,622
Why not just put these
in here,
1044
00:35:25,624 --> 00:35:27,124
because it's only
gonna add more starch
1045
00:35:27,126 --> 00:35:28,558
to the creamed corn.
1046
00:35:28,627 --> 00:35:30,760
Last time I was here,
I took home a check.
1047
00:35:30,829 --> 00:35:33,363
-It's got a really nice
ring to it.
-[laughs]
1048
00:35:33,465 --> 00:35:35,599
I brought my girlfriend
a beautiful diamond ring.
1049
00:35:35,601 --> 00:35:37,400
I proposed to her
at the showing party
1050
00:35:37,402 --> 00:35:39,202
and it was awesome.
1051
00:35:39,204 --> 00:35:41,505
It's really scary
to come back to Flavortown,
1052
00:35:41,507 --> 00:35:43,840
especially after having left
a winner the last time.
1053
00:35:43,909 --> 00:35:45,308
I can't go home now.
1054
00:35:45,310 --> 00:35:46,943
I don't wanna let
my fiance down.
1055
00:35:51,316 --> 00:35:53,083
[Nick] Little backyard
barbecue trick,
1056
00:35:53,085 --> 00:35:54,317
stop it sticking.
1057
00:35:54,319 --> 00:35:55,485
[Antonia] Nick's
just got the best smile
1058
00:35:55,487 --> 00:35:56,553
on his face right now.
1059
00:35:56,621 --> 00:35:57,754
So excited. Look at him,
he's having the best time.
1060
00:35:57,856 --> 00:35:58,755
He loves summer.
He loves cooking.
1061
00:35:58,824 --> 00:35:59,956
Yeah, he loves chicken.
1062
00:35:59,958 --> 00:36:01,091
[Nick] I have some
really good grill marks
1063
00:36:01,093 --> 00:36:02,025
on this chicken.
1064
00:36:02,027 --> 00:36:03,627
I don't wanna overcook it.
1065
00:36:03,629 --> 00:36:05,529
So, I just throw it
in the oven.
1066
00:36:05,531 --> 00:36:07,164
I have to focus
on this sauce.
1067
00:36:07,232 --> 00:36:08,665
A little bit of chicken stoc
1068
00:36:08,700 --> 00:36:10,500
and a little bit
of lemon tarragon.
1069
00:36:10,502 --> 00:36:12,802
No one wants dry food
on a hot summer day.
1070
00:36:12,804 --> 00:36:14,905
They want something
that's gonna make it sloppy
1071
00:36:16,508 --> 00:36:18,808
I check on my grits
and they're horrible.
1072
00:36:18,810 --> 00:36:20,744
Texture of that corn,
it's chewy.
1073
00:36:20,845 --> 00:36:23,346
I decided to take it
over to the food processor,
1074
00:36:23,415 --> 00:36:24,814
soften that corn up,
1075
00:36:24,816 --> 00:36:26,950
get it to blend,
make it nice and thick
1076
00:36:26,952 --> 00:36:29,319
and it will be used
as the base of my dish.
1077
00:36:29,321 --> 00:36:30,453
Let's see how this tastes.
1078
00:36:32,324 --> 00:36:33,657
That's better.
1079
00:36:33,725 --> 00:36:35,425
Not, like, uh, super grainy.
1080
00:36:35,427 --> 00:36:36,626
You're right about that.
1081
00:36:36,628 --> 00:36:39,262
One minute. One to go.
1082
00:36:39,364 --> 00:36:40,330
[Dan] I taste the creamed co
1083
00:36:40,465 --> 00:36:41,765
and it's right
where I want it.
1084
00:36:41,800 --> 00:36:42,866
It's the moment of truth.
1085
00:36:42,868 --> 00:36:44,734
I gotta get the chicken
out of the oven.
1086
00:36:44,836 --> 00:36:46,303
Boom. It's right
where I want it.
1087
00:36:46,305 --> 00:36:48,205
My skin is crispy.
1088
00:36:48,207 --> 00:36:49,406
The first thing I do,
1089
00:36:49,408 --> 00:36:50,941
put a nice little puddle
of creamed corn
1090
00:36:50,943 --> 00:36:52,409
right on each plate.
1091
00:36:52,411 --> 00:36:53,810
I take my
perfectly grilled chicken
1092
00:36:53,812 --> 00:36:55,545
and I put it
right on top
of my creamed corn.
1093
00:36:56,715 --> 00:36:58,782
And I put my chimichurri
right on the chicken,
1094
00:36:58,784 --> 00:37:00,951
but I don't wanna cover
all that beautiful
crispy skin.
1095
00:37:02,054 --> 00:37:03,253
Thirty seconds.
1096
00:37:03,322 --> 00:37:04,621
Oh, I like the way
this looks.
1097
00:37:04,623 --> 00:37:07,157
This was a good
plate selection, Nick.
1098
00:37:07,259 --> 00:37:10,360
I put a heaping pile
of these corn grits.
1099
00:37:10,428 --> 00:37:11,928
I turn these vegetables over
1100
00:37:11,930 --> 00:37:13,930
They have the perfect
color that I want.
1101
00:37:13,932 --> 00:37:17,500
This dish is absolutely summ
on a plate.
1102
00:37:17,502 --> 00:37:19,402
I've never had a piece
of grilled chicken
1103
00:37:19,404 --> 00:37:20,503
determine my fate.
1104
00:37:20,505 --> 00:37:21,838
But this is it.
1105
00:37:21,940 --> 00:37:24,407
This grilled chicken decide
whether I go home
1106
00:37:24,409 --> 00:37:25,909
or if I stay.
1107
00:37:25,911 --> 00:37:28,311
Five, four, three,
1108
00:37:28,914 --> 00:37:30,847
two, one.
1109
00:37:30,916 --> 00:37:31,748
And that's it.
1110
00:37:31,850 --> 00:37:32,616
Good job.
1111
00:37:34,319 --> 00:37:35,318
[Guy] All right, chefs.
1112
00:37:35,320 --> 00:37:37,120
Time to find out
whose grilled chicken dinner
1113
00:37:37,122 --> 00:37:39,022
is good enough
to get back in the game.
1114
00:37:39,024 --> 00:37:41,024
Let's take it to the judges.
Right this way.
1115
00:37:48,300 --> 00:37:49,499
All right, judges.
Here we are.
1116
00:37:49,501 --> 00:37:50,634
The elimination round
1117
00:37:50,702 --> 00:37:52,302
of our summer games kick off.
1118
00:37:52,304 --> 00:37:54,037
In this game,
the chefs got to play
1119
00:37:54,139 --> 00:37:56,239
a little cornhole to determine
the corn ingredient
1120
00:37:56,308 --> 00:37:57,607
they had to incorporate
1121
00:37:57,609 --> 00:38:00,343
into their grilled chicken
winner dinner.
1122
00:38:00,412 --> 00:38:03,113
First up, Chef Nick.
Freeze-dried corn.
1123
00:38:03,115 --> 00:38:06,049
Chefs, what I've prepared
for you today is
1124
00:38:06,151 --> 00:38:08,418
grilled chicken for my winne
winner, chicken dinner,
1125
00:38:08,420 --> 00:38:09,953
grilled summer vegetables.
1126
00:38:09,955 --> 00:38:12,722
What I tried to do
was make a real buttery grit,
1127
00:38:12,724 --> 00:38:14,524
with a bunch
of that corn in there.
1128
00:38:14,526 --> 00:38:17,394
Then I grilled all of those
vegetables together.
1129
00:38:17,396 --> 00:38:19,763
Chef Nick, the corn, I think,
works really, really well.
1130
00:38:19,864 --> 00:38:21,698
The fact that you added
the polenta
1131
00:38:21,700 --> 00:38:23,199
and you added
the corn to it,
1132
00:38:23,201 --> 00:38:25,735
give it this extra corniness
1133
00:38:25,804 --> 00:38:27,904
and I think that is just
essence of corn.
1134
00:38:27,906 --> 00:38:29,205
That feels like summer to me
1135
00:38:29,207 --> 00:38:30,140
I really loved that.
1136
00:38:30,208 --> 00:38:31,508
I saw you take
the chicken breast
1137
00:38:31,510 --> 00:38:32,609
and butterfly them
1138
00:38:32,611 --> 00:38:34,077
and I was, like,
"Such a great idea."
1139
00:38:34,079 --> 00:38:35,812
I don't know if they
needed to go in the oven.
1140
00:38:35,814 --> 00:38:37,781
I think they went
a little over.
1141
00:38:37,783 --> 00:38:38,848
And with those grits,
1142
00:38:38,917 --> 00:38:40,250
there are, sort of,
those remnants
1143
00:38:40,319 --> 00:38:42,819
of that freeze-dried corn
throughout it.
1144
00:38:42,821 --> 00:38:44,154
The flavor is delicious.
1145
00:38:44,222 --> 00:38:45,755
It's the texture
that's throwing me off.
1146
00:38:46,825 --> 00:38:48,458
Up next, Chef Dan.
Baby corn.
1147
00:38:48,560 --> 00:38:49,626
What have you got for us?
1148
00:38:49,628 --> 00:38:52,128
I have a grilled
chicken thigh.
1149
00:38:52,130 --> 00:38:54,464
My ingredient was baby corn
1150
00:38:54,532 --> 00:38:55,631
So, I pureed some of that
1151
00:38:55,633 --> 00:38:56,800
and I mixed that
into the creamed corn
1152
00:38:56,802 --> 00:38:58,935
with some nice, fresh,
beautiful summer corn
1153
00:38:59,004 --> 00:39:01,037
and a little chimichurri.
1154
00:39:01,139 --> 00:39:03,139
And for the marinade,
for the chicken,
1155
00:39:03,241 --> 00:39:05,642
I took the baby corn
and pureed that
1156
00:39:05,711 --> 00:39:06,876
with a little bit
of majie sauce
1157
00:39:06,878 --> 00:39:08,078
and a little bit
of fish sauce.
1158
00:39:09,147 --> 00:39:11,114
I think the use
of the baby corn
in the cream corn
1159
00:39:11,116 --> 00:39:12,415
is really, really smart.
1160
00:39:12,417 --> 00:39:13,750
The seasoning on the chicken
1161
00:39:13,819 --> 00:39:15,552
gives you this gorgeous char.
1162
00:39:15,653 --> 00:39:16,619
But I actually think
the chicken's
1163
00:39:16,621 --> 00:39:18,254
a little under seasoned.
1164
00:39:18,356 --> 00:39:19,556
Okay.
1165
00:39:19,558 --> 00:39:21,524
Baby corn on its own
for a textural difference
in here,
1166
00:39:21,526 --> 00:39:23,626
I think would have
really been key
1167
00:39:23,628 --> 00:39:26,463
and also really honored
that special ingredient
that you have.
1168
00:39:26,498 --> 00:39:27,697
And so, I almost feel, like,
1169
00:39:27,699 --> 00:39:29,632
-it was just
a missing point for you.
-[Dan] Yeah.
1170
00:39:29,701 --> 00:39:31,568
[Simon] You've got the skin
on top of a chicken thigh
1171
00:39:31,636 --> 00:39:32,702
absolutely crisp.
1172
00:39:32,704 --> 00:39:34,404
I think what you've
produced here,
1173
00:39:34,406 --> 00:39:35,605
is really, really good.
1174
00:39:36,441 --> 00:39:37,941
Chefs, one of you
will move on,
1175
00:39:37,943 --> 00:39:39,576
one of you will check out.
1176
00:39:39,578 --> 00:39:41,644
Gonna send you
back to the kitchens.
1177
00:39:41,713 --> 00:39:42,812
We'll call you
when we have a decision.
1178
00:39:44,015 --> 00:39:45,715
Judges, which chef's
chicken dinner
1179
00:39:45,717 --> 00:39:47,617
doesn't have
a wing and a prayer?
1180
00:39:48,220 --> 00:39:50,420
-[chuckles]
-Whoa.
1181
00:39:50,422 --> 00:39:51,955
[laughs]
1182
00:39:51,957 --> 00:39:54,224
For me, I actually think
they were pretty equal
1183
00:39:54,226 --> 00:39:55,592
in terms of how
they used the corn.
1184
00:39:55,594 --> 00:39:57,527
I think they both used them
really, really well.
1185
00:39:57,529 --> 00:39:59,262
So, for me, it's,
kind of, every word
1186
00:39:59,331 --> 00:40:00,330
is about the bird now.
1187
00:40:00,332 --> 00:40:01,231
[Antonia] Dan's chicken thigh,
1188
00:40:01,233 --> 00:40:03,733
I thought was
wildly under seasoned,
1189
00:40:03,835 --> 00:40:05,602
but really cooked well.
1190
00:40:05,604 --> 00:40:08,238
Whereas, I think that
Nick's chicken
1191
00:40:08,306 --> 00:40:11,908
the end pieces
just got too much grill mark
1192
00:40:11,910 --> 00:40:13,743
It then comes down
to, like, overall flavor.
1193
00:40:13,845 --> 00:40:15,111
Which dish I love the most
1194
00:40:15,113 --> 00:40:16,379
and which I would
go back to.
1195
00:40:16,381 --> 00:40:17,614
Yeah.
1196
00:40:19,818 --> 00:40:22,051
Let's go ahead
and bring our chefs
back in please.
1197
00:40:22,153 --> 00:40:23,820
Nick, Dan. Thank you
guys very much.
1198
00:40:23,822 --> 00:40:25,655
All of the judges
though that you incorporated
1199
00:40:25,757 --> 00:40:26,689
the corn well.
1200
00:40:26,691 --> 00:40:28,958
This really came down
to the chicken.
1201
00:40:29,060 --> 00:40:30,760
One was a little
under seasoned.
1202
00:40:30,829 --> 00:40:34,330
One was a little overcooked,
but perfectly seasoned.
1203
00:40:34,332 --> 00:40:35,265
Tough decision.
1204
00:40:35,333 --> 00:40:37,200
But one chef
will be checking out.
1205
00:40:37,202 --> 00:40:39,502
The other chef
will be coming back next week
1206
00:40:39,504 --> 00:40:42,038
to battle with the other
six chefs,
1207
00:40:42,140 --> 00:40:43,640
with the seven remaining.
1208
00:40:43,741 --> 00:40:46,409
The chef that will
be checking out will be...
1209
00:40:51,049 --> 00:40:53,049
Unfortunately, Chef Nick.
1210
00:40:55,520 --> 00:40:56,653
Buddy, I gotta
tell you something.
1211
00:40:56,721 --> 00:40:58,855
You came here
in a very unique situation
1212
00:40:58,957 --> 00:41:00,023
as a home cook.
1213
00:41:00,025 --> 00:41:01,524
This is not your profession
1214
00:41:01,526 --> 00:41:04,127
or your industry
that you make money at yet.
1215
00:41:04,129 --> 00:41:05,295
But I gotta
tell you something.
1216
00:41:05,297 --> 00:41:07,730
You were battling against
some real heavy hitters.
1217
00:41:07,732 --> 00:41:09,065
Nice to have you, buddy.
Great to see you.
1218
00:41:10,635 --> 00:41:12,202
-[Tiffani] You were great.
-[Guy] Leave me hanging.
1219
00:41:12,204 --> 00:41:13,136
[Nick] Appreciate it, chef.
Thank you.
1220
00:41:13,138 --> 00:41:15,538
I'm super bummed
that I have to go home.
1221
00:41:15,640 --> 00:41:17,507
But being back
in Flavortown,
1222
00:41:17,509 --> 00:41:19,509
competing with all
of these great chefs
1223
00:41:19,511 --> 00:41:20,543
in a summer tournament,
1224
00:41:20,612 --> 00:41:22,045
I wouldn't trade it
in for anything.
1225
00:41:23,715 --> 00:41:25,114
Well, congratulations.
1226
00:41:25,116 --> 00:41:27,817
Chef Dan surviving
the elimination round
is tough.
1227
00:41:27,819 --> 00:41:29,352
But hopefully, that
scares you straight
1228
00:41:29,420 --> 00:41:30,619
and gets you focused.
1229
00:41:30,621 --> 00:41:32,021
You're gonna go and meet
up with the other six chefs
1230
00:41:32,023 --> 00:41:33,456
who are returning next week.
1231
00:41:33,558 --> 00:41:34,824
-We'll see you
next week, okay?
-Okay.
1232
00:41:34,826 --> 00:41:36,459
And we'll see you
next week, also,
1233
00:41:36,528 --> 00:41:38,962
when the summer games
continue right here
1234
00:41:38,964 --> 00:41:41,231
as our seven remaining chefs
hit the beach.
1235
00:41:41,233 --> 00:41:42,932
Tonight, we're gonna have
a little beach bash.
1236
00:41:43,802 --> 00:41:45,702
-Whoa.
-Really?
1237
00:41:46,304 --> 00:41:47,403
[Ronicca] Ooh.
1238
00:41:47,405 --> 00:41:48,238
Wow.
1239
00:41:48,807 --> 00:41:49,906
Have a bucket of that.
1240
00:41:49,908 --> 00:41:51,307
I love this.
I think it's great.
1241
00:41:51,309 --> 00:41:53,843
So many different
kids of flavors and textures.
1242
00:41:53,945 --> 00:41:55,745
Use of that canned mango,
really smart.
1243
00:41:56,515 --> 00:41:57,647
Adios. See you next we.