-[Guy] Hunter, what are you doing? -What do you mean?
You said it was summertime at Flavortown.
No, no, Hunter, I said it's the Summer Tournament in Flavortown.
Oh, that's today?
Yes, they're waiting for us right now! You see the crew?
-They're here. -Oh, shoot. Sorry, guys.
-Come on. -Sorry, yep. Okay, let's go.
It's time for an epic Summer Tournament, Hunter.
[all exclaiming]
[man] I hope you're ready.
Tasting just like summer, baby.
I've invited eight GGG winners to face off
in an intense, five week culinary competition.
-Bussing. -I'll have a bucket of that.
Tonight, our seven remaining chefs
try to ride their seafood skills
and tropical taste into victory
in our big Beach Bash.
Part two of Guy's Summer Games starts now on GGG.
-Get that away from me. -Why? I wanna ride.
Well, if it isn't the Super Summer Seven.
Bring 'em in!
-Hey! -You're all smiles this morning.
-Yes, sir! -Good morning, good morning.
[Christian] I'm feeling a little tense
coming out of my big win from round one.
...to win 5,000 bucks. Great job.
-Nice job. -[all clapping]
[Christian] Flavortown is ju like going to summer camp,
you have no idea what you're in for.
-Hello. -Hello.
Great. Nice beach hat. That looks good.
Last week I was in the bottom two.
I ended up having to go to Sudden Death
and trying to save myself in the elimination round.
[Guy] Surviving the elimination round is tough,
but I hope that scares you straight and gets you focused.
[Dan] Coming into this week I wanna show people
that I have what it takes to hang with them.
-Welcome back. -Great to be back.
It's like the guy from Jaws
How fitting that you would wear that hat
that reminds me total of Richard Dreyfuss in Jaws
-Doesn't he? -Go big or go home.
All right. You all survived the first week.
Congratulations. First week of Summer Games is not easy.
I can see that you've been working on your tans.
I see no apron string lines.
Tonight we're gonna have a little Beach Bash.
-Love it. -Heard.
I thought we would celebrate by making a bee-line to the beach
for some tasty food to go with some "tasty waves!"
-Name the movie. -Fast Times.
[Guy] Fast Times, thank y.
Same rules apply.
Chef that does the best, makes the best dish, gets what?
Five thousand bucks.
And automatically moves on to next week.
The two in the bottom are gonna face off in an elimination round
where it's just kinda like Jaws.
One chef will go down for good.
See the Jaws reference? [laughs]
There you go. Dun, dun, dun...
I just saw you do that, and I'm gonna put that on the show. For sure.
The chef that conquers
my five-week Summer Games challenges,
will earn a championship trophy
and up to $25,000
in our Big Summer Shopping Spree.
-Oh, yeah. -Yeah.
So, for your first challenge, I want you to make
some delicious seafood, okay?
Let's make the judges a seafood sandwich.
Now, I don't care if it's a gilled cheese,
or if it's a peanut butter and jellyfish.
[all laughing]
We don't have time to actually go to the beach,
so we are going to bring the beach to you.
-Hunter! -No...
[sighs wearily]
[Hunter] Yeah, buddy!
[all laughing]
Wow.
We couldn't let Hunter, when he was a child, play in the sandbox
because the cat kept burying him.
[all laughing]
Hunter, what did you do here?
I placed cans in the sand, pretty much.
-Yeah. -Oh, good name!
There's Cans In the Sand.
-[laughs] -Each chef is going to get to dig through and find a can,
and what is inside of that can,
you must incorporate into your seafood sandwich.
But I have to let the winner from the first week,
Chef Christian, go first.
[Christian] Oh, okay.
[Guy exclaims]
[Guy] There we go.
What do you got there?
Delicious hearts of palm.
-[all clapping] -Fantastic.
And have you ever been to the beach on the East Coast?
-Yep. -Yes.
Once you start unloading everything out of the car,
what happens to make sure you get that spot down at the beach?
-You run. -Someone runs down.
-There's a mad dash. -Yeah.
So everybody go.
[Dan] Whoa.
[Guy] Once you get it, go back to your spot.
Seriously? Really?
-There... -[all exclaiming]
[Guy] Oh, there you go!
-What'd you get there? -Fruit cocktail!
There you go. That's a party.
-So, Ronicca, what'd you get? -Mango pulp.
-[Guy] Jonathon? -White hominy.
[Guy in sing-song voice] Hominy, hominy, hominy.
[Nina] Mushy peas!
[Guy] Mushy peas!
[Noelle] Bamboo shoots.
-Mr. Dreyfuss? -Papaya.
[Gina] Fruit cocktail.
[Guy] You've got to incorporate your Can In the Sand surprise,
so make it sing inside of that sandwich.
[clicks tongue] Where are the carts?
We're on a beach. Try pushing a cart on a beach.
Ugh.
[Guy] He's a thinker, folks!
-Right? I got this. -He's a thinker!
Take one off the top.
[Guy] Don't think about it as the fact of one of you is gonna be eliminated tonight.
Think about it as one of you is gonna make 5,000 bucks!
And move on.
Thirty minutes to shop, prepare and plate your seafood sandwich.
If you say, "Three, two, one, go," what happens?
-They all run. -[Guy whoops]
I mean, they really were going for that dang spot at the beach.
They were not messing around.
[Ronicca] Yahoo!
I quickly grabbed the halibut before somebody else gets it.
I get my can and it's mango pulp.
How do I make this seafood sandwich?
Sweet with the mango, but not too sweet.
[winces]
Bao buns.
I cook Japanese foods every day on my food truck,
so for my seafood sandwich
I'm making this halibut bao bun.
[out of breath] Garlic. Okay.
And then I'm going to make a sauce out of this mango pu
and toss that fried halibut in it.
It's just what we do.
[sighs tiredly]
[Dan] Coming from New Englan
lobster and crab are a perfect beach food...
[chuckles] 'Cause they're right from the beach!
A-ha!
My can is canned papaya.
Papaya is a really sweet and awesome tropical fruit.
I'm gonna make a beautiful, spicy lobster and crab roll
[Dan mumbles]
I'm thinking a really awesom papaya and cucumber salsa to put on top,
which will offer a little bit of crunch
and sort of just brighten this whole thing up.
Cool.
I live right by the beach.
The sun's beating down, the waves are crashing,
seagulls are running around trying to grab french fries out of your tray.
Nothing beats it.
I don't think any of the things that Hunter hid in the sand
cannot work in the seafood sandwich.
Take the sweet, make it spicy.
Any one of them would make a great sauce.
I think they have it pretty easy for this first round.
[Jonathon] Whew.
The main challenge for me with this white canned homin
it doesn't have a lot of flavor...
No, no, no, no, no...
And eating at the beach is loud,
so I really gotta do something with it to make it kick.
There's some radish.
Recently, I was with my wife Kristen
down in Mexico, on the beach
We had this amazing fish sandwich together,
and I wanna recreate that moment.
Let's get a little sage in there.
So for my seafood sandwich,
I'm thinking a nice piece of salmon,
a nice, loud, crunch slaw,
some hominy that I'm gonna make into a spread with aguachile.
Transport myself back to Mexico.
Let's do this.
[Nina] I get mushy peas, and the only thing that came to mind was,
"Oh, we don't have mushy peas in Asian cuisine."
-What you thinking? -I'm thinking catfish.
Oh [straining].
Who takes care of you? Who's got catfish right there?
[Nina] Yes!
I'm thinking about making a catfish po'boy sandwich, Asian style.
Similar to bahn mi.
Sriracha.
Mixing sriracha with my mushy pea as a paste.
Mayonnaise?
Just to give that nice, creamy, little spice.
-[exclaims] -Come on.
[laughs]
[Christian] What's more beac than a shrimp roll?
Let's go, where's the shrimps?
[exclaims]
I'm gonna put the wham bam on this can whammy ingredien
by making it into a tapenade
I know I need to complement the flavors
of the heart of palm with everything else.
Spices...
But it could get away from m if I don't get it balanced the way I want it.
[exclaims]
Seafood...
I got bamboo shoots.
They have zero flavor, they're all texture.
Like, what are you supposed to do with that?
Are you a good seafood sandwich kinda person?
I like seafood sandwiches.
So I'm gonna make a beer-battered fried halibut sandwich
with a Dungeness crab and bamboo shoot slaw.
What else do I want?
Oh, shoot!
I don't want these judges to miss these shoots.
I can deep fry it so that it gets crunchy.
And I know that the crunch will be very well taken inside the slaw.
This is California vibes, from me, on a plate.
That should be it.
Think.
I'm like, "What?"
So, I love shrimp salad.
We make it in our restaurant like, all the time.
So if they want canned fruit cocktail,
I'm taking it to the beach with this one.
I'm gonna use this for the actual puree that go into my shrimp salad.
This canned fruit cocktail and I are literally
gonna become the bestest of friends.
I might even rub a little bit on my arms as suntan lotion.
Who knows?
Okay...
-We got our salmon... -Bread...
Secret ingredient, mango pulp. Done.
So here to decide which chef's seafood sandwich
is a shore thing
is our trio of super judges.
Now we have acclaimed chef whose southern California restaurants
are all considered summer hot spots,
the neon princess warrior herself, Chef Antonia Lofaso.
Renowned chef who's shaking up the food world
with his West African coastal flavors,
the one and only Chef Eric Adjepong!
And the redheaded rockstar behind the Boston restaurant empire,
and the winner of Tournament of Champions 3,
-sweet team Chef Tiffani Faison! -Yay!
Everybody loves seafood.
I could actually make an argument
that any type of seafood can make it into a sandwich.
-Ooh. -I don't think that's a hard argument to make.
I don't think you got really anybody that's gonna debate it with you, but that's...
But you really made a profound statement.
-Water is wet. -Water is wet.
-Woo! -Let's see where they're at.
Twenty five minutes!
Taking my little cherry peppers...
You got an idea what you're making?
I do. I'm gonna make me a halibut fried bao bun.
Where's the mango gonna go?
It's going in the sauce right here,
I'm going to dunk the fish inside of this.
Got it. Got it, got it, got it.
[Ronicca] This is something that I have in my restauran
and in the food trucks.
Customers like to slather th on everything.
I use it on my bao buns
and I use it on my vegan options.
[Guy] Ronicca, how we feeling?
-[Ronicca] Hoping I don't go too sweet. -You don't wanna do that.
[Ronicca] I need something to offset the sweetness
of the sweet mango pulp.
-What are you looking for? -I don't know.
I feel like it's missing something.
Of course we all want strategies,
of course we all want the best gameplay,
but it is so hard to have any gameplay or a strategy
when you're playing with Guy.
[Guy] Ronicca, how we feeling?
-[Ronicca] Hoping I don't go too sweet. -You don't wanna do that.
I just don't want it to be too sweet, so I'm really nervous.
I need some heat.
I run and I grab Thai chilis
The winner gets 5K and immunity
and I really wanna win.
I'm trying to make this as savory as possible.
I'm gonna give this a little more heat.
What you got going on, homie?
Man, I'm doing a bao bun.
-A bao bun. -That's right.
Bao down. Bao down.
[Christian] Bao down.
[Guy] Twenty four minutes!
We are the captains of the SSS,
the Summer Seafood Sandwich challenge.
[Tiffani] I'm hoping that's the boat we're on.
This week, they now how to can in the sand.
So it's whether you can, or not, make a sandwich...
-[judges exclaim] -I love it.
...based on the summer, with seafood.
Is there a can opener over here?
So, first things first,
I need to open my bamboo shoot can and taste them.
Well, they have no flavor whatsoever.
[disgusted noise]
All right, chef, what's on the menu?
I have bamboo shoots.
I'm gonna put them a in beer battered fried halibut sandwich
with a Dungeness crab and bamboo shoot slaw.
-And a house made... -Dungeness crab coleslaw?
Is this on top of the sandwich or is this inside?
-Inside. -Okay.
[Noelle] So I take those bamboo shoots,
throw 'em in a little bit of flour for crunch,
and put 'em in the fryer.
Those will get crispy, hopefully.
Now, I'm gonna turn this halibut into $5,000.
To make the perfect summer beer batter.
That's Cajun.
...get some heat in there.
And then just throw a whole bottle of beer.
More Cajun, good flavors, deep profiles.
I'm gonna take these hearts of palm, get these cut up.
Hearts of palm says, "I like to party."
Talk to me, Goose.
[Christian] All right, so I'm gonna do a heart of palm tapenade
and then I'm gonna do a Aleppo pepper salt-and-pepper shrimp.
-Right. Okay. -But heart of palm first,
because it is the key ingredient to my seafood sandwich.
Heart of palm is soft, buttery, creamy, smooth.
Tapenade is traditionally olives,
but with this heart of palm tapenade,
it's going to be creamier,
and of course spicy from the salt of the caper and the Fresno chile.
[Guy] What do we got here?
[Christian] This is my heart of palm tapenade with capers, little bit of vinegar.
-I'll have a bucket of that. -Bussing.
[Guy] Twenty one and a half minutes.
Captain Stupid, what are you making?
Crab and lobster roll
in a papaya and cucumber salsa.
Okay, good.
Last week not only knocked some sense into me,
but it really lit a fire under me.
Overall the flavors are great, I think I need more smokey.
[Dan] This time around, my plan is to stick to what I know
and keep it simple.
So the first thing I wanna d is work on my cucumber and papaya salsa.
This salsa is summer because cucumbers and tropical fruit,
brightened up with some fresh herb and some acid,
it's almost like a really awesome margarita. [laughs] I don't know.
It's delicious.
[Nina] Summertime in Nashville is really fun.
We got live music and it's hot as heck.
And we pack up the boys and we go to Percy Priest Beach.
My boys go fishing for catfish...
I don't fish.
I just don't like touching the worms.
All right, Chef, show me.
I'm making an Asian catfish po'boy.
-Asian catfish po'boy. -...catfish po'boy.
-Yes. -What else we got on there?
Wanna make some mushy pea sauce for the spread.
Okay, all righty.
[Nina] I'm gonna get starte on my sauce.
I throw some tomatoes and peppers on the grill.
So, I get the peas, garlic, tomatoes and onions in the blender,
some hot sauce and some sriracha mayo.
It's gonna make a good, nice and creamy paste for the sandwich.
So, I taste my pea sauce.
It tastes really good.
[Guy] Seventeen to go!
All right, Jon, talk to me, buddy.
So, my wife and I, it was our 11th anniversary recently,
and we were down in Zihuantanejo, Mexico, on the beach,
and we had this killer sandwich together.
Today, I'm gonna recreate that anniversary sandwich.
Anniversary sandwich, way to sell it!
Anniversary seafood sandwich.
[Guy] And it was with salmon in Mexico?
It was not with salmon, but I got hominy.
I think the hominy goes really nice,
-the sweetness of it, with the salmon. -Okay.
[Jonathon] I need to start on my hominy aguachile spread.
So we're gonna use the base for the sauce with the hominy.
Basically, aguachile means it tastes like spicy, hot water,
so I really wanna punch 'em in the face with this.
So I add my hominy, 'cause I have to use it.
-What's in here? -Aguachile white hominy aioli.
You're gonna salt that later?
Yep, I'm gonna see what it tastes all with everything and go from there.
Canned hominy, it doesn't have a lot of flavor,
so I'm definitely gonna have to put something into this to make it work.
I'm gonna start these shrimp real quick
and get them cooled off and cooking.
Where is the can?
[Guy] What are you making?
So I'm gonna do a shrimp sandwich
and then I'm gonna use my fruit cocktail,
gonna make a little bit of salsa and mayonnaise,
make a nice crunchy, summery sandwich.
It's so crazy, it just might work.
Gina was here on a fruit episode, Fruit Challenge before,
and won it.
Cool these off so that it takes on some of the flavors
of the jackfruit while it's steaming.
-She's back... -[Eric] With more fruit.
...and the beach gods have given her fruit cocktail.
[judges laughing]
The fruit cocktail's making me a little nutty, I think.
This is the dressing for my shrimp salad.
In the blender, I have my canned fruit cocktail and jalapenos.
I used celery, onion, a little bit of spices, mayonnaise...
I mix that in.
It's fruity!
I need my shrimp salad to taste like the canned fruit cocktail.
I am celebrating the can.
This is really, really cool together.
Who knew? Fruit cocktail, huh?
Your shrimp are cooked perfectly.
-Thank you, Chef. -Nice snap to 'em.
-Where is the fruit cocktail? -It's in the shrimp.
I don't know that I get as much shrimp cocktail in there
as you might be trying to achieve.
Heard.
You know, what do I do with it?
I need my shrimp salad to taste like the canned fruit cocktail, you know.
I don't wanna hide it, I wanna show it, you know.
Okay, well, we're gonna have to do something different.
I don't know that I get as much shrimp cocktail in there
as you might be trying to achieve.
Heard. Hey, well, we're gonna have to do something different.
So I was cutting up a tomat
and it dawned on me, like,
mix the rest of the can of the fruit and add the tomato to that
and make that into a salsa for a final topping.
The remaining fruit cocktail, a little bit of onions,
and we're gonna go from there.
[Guy] Chefs, we've got 15 minutes!
[Noelle] Feels like I'm at the beach.
So, my fish is in the fryer
with my bamboo shoots
as my whammy ingredient.
And now I have to make my duck egg aioli,
'cause I know that it's thicker and better
and gonna be the fancy side of the beach.
So now, I need to start on my crab slaw.
Got my crab...
I start with my crab
and my duck egg aioli.
Then I'm throwing in serrano peppers,
parsley, dill and those bamboo shoots.
It's nice and herbaceous.
Let's do my cabbage in there.
-That slaw's going on top? -Slaw's going in the sandwich.
I've got crispy fried bamboo shoots,
and I have slaw bamboo shoots.
And slaw bamboo shoots, you got bamboo everywhere.
[Christian] Yes, sir.
For my shrimp roll,
I got my heart of palm tapenade finished
and now it's time to work o my aji panca aioli.
It needs to provide contras
to the heart of palm tapenad
Gonna make this one on the spicier side.
So I've got Tajin and aji panca,
mayo and spicy mustard.
A little more Tajin...
Now that my aioli is finishe
it's time for me to work on my shrimp.
Where we at there?
-Working on my dredge for my shrimp. -Okay.
[Christian] If we're going to the beach,
I am in charge of bringing the basket of food.
Cooking on the beach, eating on the beach,
it's really just what I do.
Chefs, we got 10 minutes, 10 to go!
[Dan] Just getting my salad together here.
Crab and lobster.
For my cold crab and lobster roll,
I gotta make an awesome dressing.
And that's gonna start with Japanese mayo,
a little bit of mirin,
a little bit of sriracha,
and some rice wine vinegar.
I really want the lobster and the crab to just sit there in the mayo and the acid.
[Guy] So, what do you got in there?
The sauce is looking pretty good,
I'm gonna rework it in a second,
just make sure the flavors are really getting where I want 'em.
I think nice, big chunks of seafood.
-That's great. -I'm feeling okay right now.
Whew.
[Guy] Where are the mushy peas?
In here, I blended it all in together.
[Guy] Are they gonna be able to find it?
Recognize that it was a mushy pea?
You know what? I might add another can.
Okay, I'm gonna open up another can
and I'm gonna cook down the peas
and add a little bit more spice to it.
I want these peas to pop ou
so the judges can taste it.
Much better, Guy.
-[laughs] -There you go.
Make sure they can find it.
I'm not gonna go home on peas.
[Guy] Seven and half minutes!
[Ronicca] While my sauce is cooking down,
I get started on my slaw.
Mango slaw.
And I want it to stay crispy and light and fresh,
so I char off my red pepper
and start chopping cilantro
my dragon fruit and my carro
with some whammy sweet mango pulp.
While my slaw's marinating,
I start to work on my halibu
I'm gonna put this in a salty buttermilk marinade.
I love to go to the beach.
Mostly because I'm such a huge fisherman.
I don't care if I'm fishing with a sub sandwich,
I don't care if I'm fishing with bait,
I'm gonna fish and I'm gonn bring home dinner.
With the halibut in the frye I start steaming my bao buns
I know that the halibut's gonna taste great,
I know my slaw is great.
I'm just really, really hoping that it's not too sweet.
-Oh, sorry. -Yeah, you're good.
[Jonathon] I've got my homin and aguachile spread ready to go.
So next I need to work on the salmon.
Season it up
and then hit it with fresh lime
just like you would on the beach,
and get it into the pan to start cooking.
Now I gotta start on this fresh slaw.
What I love on a sandwich
is when you just have some crunchy bits as you go through,
so I'm gonna take some of this hominy
and get it in the fryer so it's nice and crunchy to add into the slaw.
I love fried hominy.
[Jonathon] Feeling good!
Like I should.
[Guy] Dropping the fish one more time...
Four and a half minutes! You gotta get plating.
[Noelle] I need to build the largest sandwich...
in human history.
Bread that's perfectly grilled,
duck egg aioli,
crunchy bamboo shoots,
my beer-battered halibut,
with the Dungeness crab and bamboo shoot slaw.
This sandwich is massive and beautiful.
Wow.
[Christian] The shrimp look perfect.
Let's get this summer beachy sandwich on the plate.
First with that aji panca aioli on top.
Then I'm gonna add my perfectly cooked shrimp.
Then I add my whammy-slap-your-mami canned ingredient,
heart of palm tapenade.
Three and a half! Three and a half to go!
[Gina] There is an art to sandwich-making.
Each bite has to be the same bite
and it has to convey your message of what that sandwich is.
So the first thing I do
is I take my fruit cocktail shrimp salad on the bottom.
The next thing I do is I add my shredded lettuce in the middle,
'cause I want them to have that crunch.
Then I add my tomato and fruit cocktail salsa
and I utilize that canned fruit
the best way I could.
[Dan] Lobster and crab are just summer on a plate.
With the sweet and sour, crunchy cucumber and papaya salsa.
This is what I do in the summer.
Go to town on this thing.
Ninety seconds! Ninety to go.
[Nina] So, I grab the catfis
It smells great, it looks great.
So, first thing I do is put down the pea sauce.
This is a great presentatio for the beach.
You got a pretty basket, you got pretty paper,
and got a pretty po'boy sandwich on there.
[Ronicca] First, I put down the bao buns,
then I start stuffing it with my halibut
that's tossed in my sauce.
Then I tuck in my slaw right behind it, and voila.
Thirty seconds, thirty to go.
All right. [mumbling]
I'm gonna lay down my bun, this perfectly cooked piece of salmon,
a slice of tomato to bring o the acid and sweetness,
into my slaw so you have that nice crunch,
put it right on top.
Some of the aguachile homin spread on the top bun.
And for fun, when you're on the beach,
a little cocktail umbrella.
Five,
four,
three,
two, one...
That's it. Stop working, chefs.
[all cheering]
All right, chefs!
Let's see whose seafood sandwich
earns them a lot of bread.
Let's take it to the judges. Right this way.
All right, judges, this is game one
of our Summer Games Beach Bash.
Our chefs had to make a seafood sandwich
featuring their canned ingredients they found
buried in the sand pit.
Up first, Chef Dan in that hat.
Papaya was your can. Tell us, what'd you make?
Judges, I made a spicy crab and lobster roll
and I made a nice papaya and cucumber salsa
to go on top of it.
When you're taking the lid off
-and you're digging into it with a fork... -Yeah.
This is either going really good or we're gonna have to talk.
Why don't you tell us what you think.
It's going really well.
-Dan, this is redemption from last week. -Thank you.
The canned papaya, worked in with the cilantro and the jalapeno,
it is so delicious.
The crab, the lobster, all of it works so well.
This is one of those things I could see myself
on a boardwalk, sloppy, nice summer day...
I think the canned papaya is so smartly played here,
-I just want more of it. -Thank you.
Fantastic. Up next, Chef Nina. Mushy peas.
My seafood sandwich today,
I made Asian fried catfish po'boy with mushy pea sauce.
I think the seafood's cooked beautifully.
I'm into the way that you us the mushy peas
'cause it's lending this creaminess.
-Thank you. -But it's very one-note.
There's not much freshness involved in the mushy peas.
I wish there was a little bit more pickled action.
-This needs high notes, it needs levity and lightness. -Thank you.
All right, up next, Chef Gina and fruit cocktail. What do you have for us?
I made a fruit cocktail shrimp salad.
And then I made a salsa reli
I guess with the fruit cocktail, cut up with fresh tomato.
The use of the fruit,
I think you did a really good job
kinda incorporating the salsa element into it.
-Adding a little bit of freshness. -Thank you.
So many different kinds of flavors and textures,
and they actually work so well with the shrimp.
The romaine lettuce that you chose is amazing.
That romaine almost makes like a little boat for the shrimp.
[laughing]
[Gina laughing]
It was cute. Ooh, shrimp boat.
-I talk with my hands. -[Guy] Do me a favor.
Put some rap music to that for me.
[imitating scratching record]
[all laughing]
All right, thank you very much. Up next, Chef Christian.
Hearts of palm.
[Christian] Hearts of palm have my heart
because I love summer.
So I made a heart of palm tapenade shrimp roll.
I never say that there's too much acid in a dish until today.
There's so much of it that I'm not getting to the seafood.
Gotcha.
You probably would have just done a little bit better with some editing.
The flavors are there,
but just maybe one or two things that you could have taken out.
I'm living on my own planet, per usual.
-[laughing] -Um, I love this.
I think it's great, I don't think there's too much acid.
I think the tapenade is so, so smart.
You used the hearts of palm as like, the flowthrough from the tapenade.
I really like this. I think they're both wrong, so...
-As they typically are, Chef. -[Tiffani laughs]
All right, up next, Chef Ronicca!
Mango pulp, what do you have for us?
I made a bao bun stuffed with fresh fried halibut
tossed in a mango pequeno chutney
topped with a mango dragon fruit cilantro salad.
You somehow made the halibut
into my favorite Chinese takeout dish,
which is sweet and sour chicken.
It turned into this crispy sweet and sour halibut.
Yeah.
The sweetness is not overpowering,
That mango and the use of that canned mango,
you did it twice with the dressing on the halibut
and then kind of incorporating with all the other vegetables,
I thought it was a really smart play.
But I would have liked a little bit more heat.
-That's just me. -Thank you.
[Guy] All right, up next, Chef Jonathon.
Homona-homona-homona-hominy.
[chuckles]
A year ago, my wife and I went to Zihuantanejo, in Mexico,
and I wanted to kind of recreate what we had there.
We have salmon, a nice, bright, colorful slaw.
With the hominy I made an aguachile
and then pureed it into a spread.
I have never seen hominy turned into hummus.
And I think that it is a great condiment for the sandwich.
I think it works really, really well
if there were other textural things happening in the sandwich.
The cook on the salmon is spot on, really, really beautiful.
Hominy is a really funny ingredient.
I like the textural use of it,
I like the fact that you fried it,
I like the fact that you incorporated it
into the base that you have here from the dish.
My gripe is, man, it's just under seasoned all throughout
All right, last but not least,
Chef Noelle, bamboo shoots. Tell us about it.
I want you guys to come to my food truck
on the beach in California.
This is the big sandwich that you're gonna get.
A fried Cajun halibut sandwich.
And then I made a bamboo shoot crab slaw.
This is an unhinge-your-jaw kinda thing.
[Tiffani] Oh, this is unhinged.
[Antonia] Wow.
One, visually, just a beautiful sandwich.
It's intimidating when you first see it, let's say that.
Such a crispy batter, Cajun flavor throughout.
I think the halibut's beautifully seasoned, beautifully cooked.
The ratio of the halibut to the bread actually works
I think the bamboo shoots gets a little bit lost.
Bamboo shoots give you a little crunch,
but that's all that they're adding.
Thank you.
[Guy] All right, chefs, great job.
I don't think anybody was stumped.
The dishes were great, the judges were impressed.
It's gonna be difficult to discern who's gonna get the best.
But what's gonna be more difficult
is who's gonna be in the bottom.
We'll send you back to the kitchens.
We'll call you back when we have a decision.
Thank you. Great job.
Chefs, the judges had to decide which chef
had the sandwich that was, no question, the best and deserves the 5,000 bucks
and the guaranteed placement in next week's competition.
And the best dish belongs to...
-Congratulations, Chef Dan. -[all applauding]
Well done.
-In the basement last week... -Uh-uh...
Listening to what the judges said,
"Come back, compete with a vengeance."
Congratulations. Five thousand bucks.
Thank you. Thank you, thank you, thank you.
And we'll see you next week. Adios.
-Thank you. -[Tiffani] Yeah, buddy.
-[all cheering] -[Guy] Good job.
[Tiffani] Nice job.
All right, three other chefs also served up seafood dishes
that scored them high enough
to move into next week's competition.
That will be...
Chef Gina, Chef Christian, Chef Ronicca, you're safe.
-Thank you, thank you. -[all applauding]
All three of you could have been in the bottom here.
Last chef that is safe this week
and moves into next week is...
Chef Noelle.
-[all applauding] -See you next week.
Nina and Jonathon.
I will tell you this, Nina, I tried your dish, I thought it was delicious.
I just think that the rest of the steps behind it
didn't get as much time and attention.
Jonathon, when the number one thing that has taken you
into this situation is seasoning,
that's all on you, man.
We can't do anything about it.
That puts you two in the bottom round,
it's winner-take-all,
someone will check out and someone will move onto next week.
Chefs, back to your carts. Good luck.
Chefs, before we go into another heated battle,
I think I wanna give you something to just kinda...
[whistles] chill out a little bit, okay?
No better way than with a nice, cool, tropical drink.
Hunter, you got those drinks?
I do, here you go, yes.
You know I'm in a hurry, right? I'm going to school.
I did say, "If you wanna run Flavortown, you have to go get your MBA."
Fantastic. What do you have in there?
Strawberry, pineapple, coconut
and, oh, white chocolate, that's right.
Go ahead and try.
-What do you think? Good flavors? -Mmm-hmm.
I want you to use that as a little bit of an inspiration in your second dish.
I want you to make an elevated summer dinner
using those flavors.
[Hunter] How many flavors are there? There's four of them in there.
[Guy] You think four's too many?
-I don't know. -All right, do me a favor.
Why don't you run and go get one of your games and bring it out here
and we'll do something
and we'll let them pick how many of those four flavors...
You think I just have games lying around here?
[laughing] Uh...
I might have in my backpack, actually.
Let me see if you got a game in your backpack...
[Hunter] I was going to school, but...
-[Guy] Oh, Hunter! -Oh.
[all laughing]
[Guy] Who runs around with a wheely small game in his backpack?
-[Hunter] Oh, is that what's in there? -That's ridiculous.
We're gonna spin this wheel
to determine how many of those fantastic four flavors
you must incorporate in your dinner tonight.
Ready?
Two. You have to use two out of the four
of those inspired flavors in your dish.
Remember, pineapple, strawberry, coconut, and white chocolate.
-Bye, guys. -Thank you. All right.
You have 30 minutes to prepare
an elevated summer dinner
featuring two of those flavors, any questions?
-No, Chef. -Really enjoying that smoothie, aren't ya?
It's nice, yeah, it's...
-You're good? -I'm good.
On the count of three,
the two of you can each put one of those drinks in my hand
before you go shopping, okay?
Then you won't spill those as you're running around.
-You got that? -Yep.
[Guy] Okay.
[Tiffani] They're intently looking at him, like...
-[Eric] Yep. Waiting. -Waiting for three, two, one, go.
Oh, there we go.
What?
-No, did we miss it? -I missed it. But how did I miss it?
What'd they think I was doing over here,
being like Antonia, with my hands in the air, talking randomly?
[Nina] So here I am, showdown with Jonathon.
It's gonna be tough.
Everybody wants to win,
but one has to go home.
[Jonathon] There's the pressure of going home
and Nina is a force to be reckoned with.
She's not to be taken lightly.
I've gotta use two flavors from Hunter's smoothie
to really elevate this dish
I wanna work with strawberry and white chocolate.
They go together really well and there's a host of ways you can take them.
So for my elevated dinner, I'm gonna make
a pan roasted corvina bass
with a white chocolate truff beurre blanc,
balsamic marinated strawberries.
This dish has to be elevated
That's kind of in my wheel house, so that's what I'm going for
To me, that means refinement, luxury.
You know, it's something that you would get at a fine dining restaurant
during the summer.
-Got a good game plan? -[Jonathon] Yes, Chef.
Always have great mushrooms here.
Interesting thing about this right now is these chefs are winners.
They've only won in Flavortown Market.
This is definitely the first time they've been on the chopping block
with the potential of going home.
Oh.
An elevated summer dish to me is something nice,
something fancy, something fun.
Make sure I don't miss anything.
But now I have to incorporat strawberry, coconut
and white chocolate or pineapple.
Thai food is kind of like summer food year round.
We use these three ingredients.
I need coconut flakes.
My elevated summer dish is fried coconut rice
with sweet and sour shrimp.
I want to use the coconuts to cook in the rice.
The pineapple I'm gonna use two ways.
I'm gonna use it in my rice and I'm gonna use it for plating.
This is elevated, this is summer.
It's gonna come out beautifully done.
Got pineapple.
[Guy] So we have 25 to go.
-Okay, what do you got? -Um, I'm doing a black trumpet puree.
White chocolate truffle sauce, corvina and then balsamic strawberries.
-They kind of pop everything off. -[Guy] Got it, got it.
[Jonathon] This is Sudden Death.
I gotta pull out all the stops and nail this elevated summer dish.
The first thing I need to get going is the fennel.
It's a hard, dense vegetable so I slice it thin,
season it up with olive oil salt and get it in the oven
I'm gonna start working on this white chocolate beurre blanc.
Get the garlic in, add my white wine,
add the white chocolate chip
And one of the most elevate ingredients you can use, in my opinion, is truffles.
With the white chocolate beurre blanc,
I wanna bring out the sweetness of the corvin with the rest of the dish.
I think it's really good.
I decided to choose strawber because I love how it's gonn play with the white chocolat
and I also love going out in the garden with my kids
and picking fresh strawberries.
I wanna get more flavor into it.
So I add sugar, salt and balsamic vinegar
to get 'em macerated.
Strawberry and balsamic, friends.
[Nina] So for my elevated dish, I wanted to make coconut pineapple shrimp fried rice
It's very elevated 'cause it's something you can eat on date night.
So I'm gonna start cooking this instant rice
with coconut cream and coconut water.
While my rice is cooking,
I'm gonna make a pineapple boat and use it for plating.
[Eric] Do you feel that the pineapple boat is an elevated dish?
[Antonia] 100%.
It's about the vessel is what's gonna elevate this dish for Nina.
-Chef, how you feeling? -I'm feeling really good.
-What's this dish? -So I'm gonna make a shrimp pineapple fried rice.
That doesn't look like fried rice at all.
That looks like a coconut rice.
-Don't misbrand it, okay? -Okay.
In order to make fried rice, you first need dried rice.
You need dried rice. [laughs]
[Nina] So I'm changing the gameplan a little bit.
So I turned this into just a sweet coconut rice.
Chefs, we've got 15 minutes, 15 to go.
Nothing better than being at station one
-and have three judges sitting there staring at ya. -Good times.
-What kind of fish is that, sir? -Corvina.
-Good for him. -Oh, corvina.
So it's a white fish, but it's also a very rich, steaky white fish.
-Strong. -Strong. Strong fish.
[Jonathon] You wanna get a really nice sear to it.
So I add mounts of butter into it and just start basting away.
I just wanna let it sit in that melted butter
and warm through in the oven
So I'm letting my white chocolate beurre blanc slowly reduce.
So I need to start on my black trumpet puree.
I get my garlic in the pan.
That's what I need.
Then I'm gonna add a little white wine
and a heaping mound of black trumpet mushroom and season 'em up.
[Nina] So now I'm chopping up my onions and pineapple.
Throw it all on the pan with the shrimp.
I'm adding oyster sauce to i
And I'm just gonna let it all cook down together.
So the shrimp is cooking pretty well
and I'm gonna add that to the coconut rice.
More like a Caribbean style.
I'm sneaking up on Jonathon here.
It smells great, it looks great, it's very summery.
Mmm, it's good.
Chefs, four minutes to be plated.
[Jonathon] I've got this beautiful corvina.
So I lay the black trumpet and black truffle puree down first.
Then I wanna hit fennel, bulb at the bottom.
Lay the fish and then for the strawberries,
I really like how they are, so I just lay them there to show them off.
And then to bring it altogether,
the white chocolate beurre blanc is kind of sprayed all around the plate
Ninety seconds, ninety to go.
[Nina] My elevated summer pineapple boat coconut rice
I feel like it's elevated because it's beautiful plated.
Five, four, three, two, one.
-That's it, chefs. Stop working. -[Antonia] Nice job.
[Eric] Nice jobs, guys.
All right, chefs.
Let's see whose summer dinner makes some waves.
Let's take it to the judges. Right this way.
All right, judges. Here we are.
The chefs had to make an elevated summer dinner
using two of the four flavors that inspired
the smoothie they tasted earlier.
Now that was pineapples, strawberry, white chocolate and coconut.
Up first, Chef Nina.
You chose pineapple and coconut. What'd you make?
My elevated summer dinner is pineapple coconut rice
sauteed in fresh pineapple, shrimp and onions.
The presentation, out of this world.
-I love the pineapple as a display. -Thank you.
You have pineapple, ding. You have coconut, no problem. Both in here.
I'm actually loving the creamy texture
that the coconut milk and that coconut water created here.
Your shrimp is cooked, I think, beautifully.
But I think this suffers from a little bit of everything in one pan.
I think the rice is gummy.
It's still really yummy.
Thank you.
All right, up next, Chef Jonathon.
Strawberries and white chocolate. What do you have for us, Chef?
So we have a wild trumpet puree with a little bit of black truffle cream in it.
You have a corvina bass, the strawberries just marinated in balsamic.
Basically made a beurre blanc using white chocolate as opposed to butter.
Jonathon, Jonathon, Jonathon.
This fish should not work and it does.
-Thank you. -It is so good.
The white chocolate sauce on this is bananas good.
[Eric] I think the anise with the fennel is just a beautiful play.
I wish there was more done with the strawberry, though.
That's the sad part for me.
Um, Chef Jonathon, I'm actually not as in love with the dish
as the other two judges.
I loved the flavor of the truffle, but I don't like the mushroom.
The mushroom, it just tastes bitter.
And there's just a lot of it
Where I want a lot more of that chocolate sauce
-and not a lot of that mushroom. -Okay.
Judges, thank you.
Chefs, I think you both delivered really beautiful dishes.
It's anybody's game.
I'm gonna ask you to return to the kitchen.
Call you back when we have a decision.
-Thank you. -Appreciate it.
Judges, which of these chefs gave you a taste of summer?
I love the way Chef Nina transported the coconut and the pineapple
into an elevated summer dish
I thought it was really smart.
I agree and the presentation was out of this world.
The rice was gummy.
It was not coconut sticky rice, it was gummy rice.
-Yeah. -All right and, uh, Jonathon.
There was two elements on that plate that blew me away.
The fish was cooked perfectl
The white chocolate truffle sauce on top was brilliant.
I wanted to like the dish so much.
Mushrooms, I don't think of when I think summer.
The strawberry which was one of the key components,
they needed to be sliced thinner, sauteed, grilled,
that changed it to a little bit more savory, sugar and flavor.
Who's it gonna be?
Who's going home?
Thank you very much, judges. Let's bring our chefs back in, please.
Ah, chefs, unfortunately, one of you will be checking out
and the other will move on to next week's competition.
The chef who will be checking out tonight is...
Chef Jonathon.
Chef, you took it to the next level.
Unfortunately, when we say things like summer and mushrooms
and they don't meet, things like that can unhinge it
and send it the wrong way.
But thank you for coming back.
Thanks, Chef. Thank you, judges.
I'm going home this week, but my kids are on summer vacation,
so is my beautiful wife.
I get to go home, play in the pool, it is relax time.
[Guy] Chef Nina, you prevailed through this situation,
you'll move onto next week.
We will see you back here with the other Super Six, okay?
-All right. Thank you. -[Guy] All right, chef. Thank you very much.
-[Nina] Thank you. -[Guy] Congratulations.
[Nina] Thank you. [laughs]
That's it. Two chefs down, six chefs remaining
until we crown our Summer Games champ.
And if you thought the beach was hard,
[scoffs] well, that'll be a picnic compared to what's gonna happen next week.
The six of you have made it to the mid-summer point.
You'll be competing as teams.
-Ooh. -Okay.
Beep, beep. Coming through.
-[laughs] -Who got the keys to the Flavor jeep?
-Do you got it, girl? -I got it, girl.
I feel like the team situation wasn't necessarily happening.
I'll see you then. Adios.