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It's time for an epic
summer tournament, Hunter.
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I've invited
eight Triple G winners
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to face off in an intense
5-week culinary competition.
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Oh, those are beautiful.
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[Guy] Tonight,
our five remaining chefs
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are taking their taste buds
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on a summer trip around
the world.
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[Dan] Who doesn't love
a nice summer vacation?
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[Guy] It's part four of
Guy's Summer Games right no
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on Triple G.
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-Get to work!
-Around the world.
Around the world.
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[laughs heartily]
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So let's meet our
five fearsome chefs.
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Hello hello.
Oh, another new hat.
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Hello.
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Everybody's-- You've got the
rainbow colors for the aprons.
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This is so cute.
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[all chuckling]
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I gotta tell ya,
it's nice to see you back.
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We've lost three great chefs
that we enjoyed so much.
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And we're now down
to you five.
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So I think,
after all this hard work,
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we deserve a little
change of scenery.
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So what I was thinking is that
we would take your taste buds
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on a summer trip around
the world.
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So much fun.
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[laughing]
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So for your first challenge,
let's make a dish
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that you can find
all over the globe.
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I want you to make the judges
a grilled meat dish.
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So, now, since we can't
actually leave
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and we're stuck here
in Flavortown,
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I thought we would
bring the world to you.
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And we're gonna play a little
game that we like to call
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Around the World
in Flavortown.
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So, we have four
international sample tables
around the market
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with tasty items
from various countries.
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So decide which two...
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which two you're going to use
in your grilled meat dish.
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Okay, they're located
throughout the store.
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I don't know
who's manning 'em today,
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but it could be anybody.
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So, 30 minutes to sample,
shop, prepare and plate
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your grilled meat dish.
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Easy-peasy. Now, remember,
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somebody's going to
win best dish,
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get 5,000 bucks
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and automatically go
into the big finale.
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Bottom two are gonna still
battle for that spot
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of getting into the finale.
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So without further ado,
let's get into this.
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Who's cooking in station 3?
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-We don't know.
-We don't know.
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Um, who cooked in
station 2 last time?
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Who cooked in
station 1 last time?
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Okay, well, you--
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I don't think you're gonna
go back to station 1--
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[screams] Aah!
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I thought I had 'em.
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I thought I had 'em!
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I thought I had 'em!
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Gosh, I thought I had 'em.
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I didn't have a chance.
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[Dan] This week is
the semifinals.
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There's five of us left
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and I can feel the walls
starting to close in on us.
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What am I gonna do here?
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To me, a grilled meat dish
should be really
simple and to the point,
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all over the world.
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I'm thinking beef bacon
and pork meatballs.
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Meatballs are
the perfect summer food.
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Put 'em on a skewer and
you can just like walk aroun
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and eat 'em in the yard.
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Now, I have to use at least
two of these samples in
my grilled meat dish.
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So I run up to the
first table,
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I see the Stroopwafel.
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It's crispy.
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It's caramelly. It's unctuous.
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Who wants that?
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I think I'm gonna
pass on this.
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Paletas de mango, everyone.
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It's spicy mango lollipop.
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The second table I see is
the mango chili lollipops.
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The mango chili lollipops
are sweet,
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they got a little bit of kick.
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Take some with you.
There you go, there you go.
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Good for like sauces,
vinaigrettes.
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I'm thinking I could use this
for my glaze for my meatballs.
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[Hunter] Taste of Taiwan?
Come on now, milk tea.
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[Dan] So when I get to
the third table,
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[Hunter] Delicious.
Matcha flavor.
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What do you think?
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And it's boba tea.
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-I'll think about it. Yeah.
-You sure?
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Thanks, but no thanks,
Hunter.
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I'll see you next time.
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Imagine that with meat.
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I run up to the final table,
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I see the lychee gummies.
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The sweet, the savory,
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the gummy, the meat! Oh!
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I think I can definitely
use these for my glaze
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'cause they're sweet
and they'll melt down into
a nice sauce.
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Definitely gonna need
some type of...
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soy or something like that.
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Asian flavors
lend themselves really well
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to make a nice glaze
when you're just trying to
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coat something that's
coming off the grill.
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That's not terrible.
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So far,
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this tournament has been
like a roller coaster.
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Delicious. It tastes like
the 4th of July.
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Come on.
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Congratulations,
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Chef Christian and Dan.
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Well done, gentlemen.
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I've been up,
I've been down.
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If I could sneak through
this week,
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I'm automatically
going to the finals.
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All right.
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[laughing hysterically]
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[Ronicca]
This is Around the World,
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and I have to make
a grilled meat dish.
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There's grilled steak
around the world.
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I mean, we got
our wagyu in Japan,
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we got our Brazilian steak.
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I mean, it's everywhere.
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-I'm coming, Chef!
-Welcome.
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I go and try the lychee cand
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It's hard to put these
sweet things into a dish.
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It makes me
think of cream corn.
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Please, grab yourself a bag.
They're delicious.
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And I can definitely use
these lychee gummies
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as the sugar for cream corn
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Grab it, grab it!
Taste it. Fantastic.
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I wanna use the Stroopwafel
kind of like a crumbly textu
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for the cream corn.
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-Yeah, I'll take it.
-There you go.
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Give me a few of 'em.
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For my grilled meat dish,
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I knew I wanted to
do chimichurri
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and I wanted them to be abl
to sop up that chimichurri
with bread.
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So, I don't really want it,
but I need some energy.
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Do what you gotta--
Yeah, here, just take
all the cans if you want.
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Now, that's how you do it!
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There's a little bit
of like lime,
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there's a little bit
of heat,
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there's a little bit
of sugar.
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It's actually the most
balanced candy, so far.
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These are terrible.
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[laughing]
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[Noelle] Guy wants us to mak
a grilled meat dish.
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To me,
that means a burger.
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And the first thing I think of
is the Mediterranean.
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I'm gonna do a lamb burger
with goat cheese spread.
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Maybe we can't be in the
Mediterranean right now, but
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I'm gonna transport us there
through this lamb burger.
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Have a taste.
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-What is this?
-Stroopwafel.
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Stroopwafel's not very
Mediterranean,
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but I know that I can put th
Stroopwafel in the goat cheese
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to sweeten it up
and give it an extra flavor.
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-No, okay.
-What is this?
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It's a paleta.
Sour, a little bit of tart.
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-A little bit of both.
-You never know.
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It's tangy, it's spicy,
it's delicious,
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so why not use it to put
a glaze on top of my burger
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Also, because
I have to use it.
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There's no choice.
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What station am I in?
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Do they go with meat?
Ah-ha, yeah, they do.
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We're gonna need that.
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These lychee candies,
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they're very sweet.
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You would never put this
in a grilled dish.
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You wanna take some lollipops?
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-Yeah, yeah. I do.
-It's a mango-chili lollipop.
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It's an easy sell,
mango-chili lollipops.
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Damn, these are spicy.
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These whammies are
so difficult.
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I realize, "Duh, this spicy
mango-chili lollipop
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with the sweet lychee candy
is gonna make a great glaze.
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And it like hits me like
over the head.
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I'm like I'm gonna make
some sort of sticky-sweet
pork chop.
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00:06:32,126 --> 00:06:33,959
-Yeah, I'll take that.
-There you go.
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00:06:33,961 --> 00:06:35,527
I eat these waffles
with my kids.
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So I'm gonna use
a third sample.
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Crazy? Yes.
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Actually, you know what?
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We're gonna do that.
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But I wanna go
above and beyond
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because I want to go
to the finals.
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So I have a sheet of pepper
in my apron
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because I didn't want
to pick 'em all out.
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[Christian]
As soon as guy said "grilled
196
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I knew I wanted to go
Caribbean jerk food
of some sort.
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00:06:54,615 --> 00:06:57,015
I'm going to grab
Korean short ribs.
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And I don't wanna hide
my sample ingredients.
199
00:06:59,052 --> 00:07:00,719
Here we go, here we go,
here we go, here we go,
here we go!
200
00:07:00,721 --> 00:07:03,121
And I know I really want
to make coconut rice.
201
00:07:03,123 --> 00:07:04,556
Stroopwafel, Stroopwafel.
202
00:07:04,658 --> 00:07:07,058
-Taste it. Sold!
-I taste the Stroopwafel,
203
00:07:07,060 --> 00:07:08,927
and I know I can
use this in the rice
204
00:07:08,929 --> 00:07:12,831
just to build
the body of flavor that
coconut rice already has.
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00:07:12,833 --> 00:07:14,433
There you go.
Try one of those.
206
00:07:14,534 --> 00:07:16,001
I love Japan.
207
00:07:16,003 --> 00:07:18,503
Lychee gummies,
one of my favorite snacks.
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00:07:18,505 --> 00:07:20,305
Imagine that with meat.
209
00:07:20,707 --> 00:07:21,973
Mmm-hmm!
210
00:07:22,041 --> 00:07:24,443
I don't know how I'm gonna use
'em, but I'm gonna use 'em.
211
00:07:24,544 --> 00:07:25,911
That's a future me problem.
212
00:07:25,913 --> 00:07:27,312
Got some thyme.
213
00:07:27,314 --> 00:07:30,615
The flavor profile I'm goin
for is authentic jerk.
214
00:07:30,617 --> 00:07:32,651
I won best dish the
first week.
215
00:07:32,719 --> 00:07:35,954
And then I won best dish
with the best duo,
216
00:07:36,056 --> 00:07:37,122
me and Dan.
217
00:07:37,124 --> 00:07:38,924
Right now, the competition
is mine to lose.
218
00:07:38,926 --> 00:07:40,625
And I don't plan on losing.
219
00:07:47,201 --> 00:07:48,834
So here to discuss
tonight's dishes
220
00:07:48,902 --> 00:07:50,936
is our worldly panel
of judges.
221
00:07:51,038 --> 00:07:52,671
We have acclaimed
executive chef
222
00:07:52,673 --> 00:07:56,208
who's Southern California
restaurants have breached
flavors around the world,
223
00:07:56,210 --> 00:07:58,643
the one and only neon
princess warrior herself
224
00:07:58,745 --> 00:08:01,112
and also a fan of lollipops,
225
00:08:01,114 --> 00:08:02,414
Chef Antonia Lofaso.
226
00:08:02,416 --> 00:08:03,715
Chopped Grand Champion,
227
00:08:03,717 --> 00:08:05,851
acclaimed chef
and world traveler,
228
00:08:05,952 --> 00:08:08,353
the one and only
Chef Madison Cowan.
229
00:08:08,455 --> 00:08:10,722
And a food authority
he traveled to virtually
230
00:08:10,724 --> 00:08:13,124
every fair and theme park
in North America
231
00:08:13,126 --> 00:08:15,060
as the host of Carnival Eats
232
00:08:15,161 --> 00:08:17,629
the one and only
carny barker himself,
233
00:08:17,631 --> 00:08:19,197
Noah Cappe.
234
00:08:19,199 --> 00:08:20,832
What's the farthest country
you've been to?
235
00:08:20,901 --> 00:08:22,601
Mozambique and Nampula.
236
00:08:22,603 --> 00:08:24,035
Nepal, Patan.
237
00:08:24,037 --> 00:08:25,804
Everywhere but Russia
238
00:08:25,806 --> 00:08:28,406
and my wife's country,
Denmark.
239
00:08:28,408 --> 00:08:29,941
-I've gone everywhere else.
-Never been to Denmark.
240
00:08:30,010 --> 00:08:32,043
But I've been to every state
in the country though.
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00:08:32,045 --> 00:08:33,712
-Yes, you have.
-Not a lot of people
can say that.
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00:08:33,714 --> 00:08:34,813
That's very true.
243
00:08:35,315 --> 00:08:36,815
[Guy] 21 minutes.
244
00:08:38,318 --> 00:08:40,418
-[Dan] All right.
-Got a good idea of
what to do in here, Chef?
245
00:08:40,420 --> 00:08:43,588
I wanna make some
really nice beef bacon
and ground pork meatballs.
246
00:08:43,590 --> 00:08:44,823
Do a little bit of glaze,
247
00:08:44,825 --> 00:08:45,924
kind of like Asian-inspired.
248
00:08:45,926 --> 00:08:47,759
And I think I might be
on to something here.
249
00:08:47,827 --> 00:08:49,127
Okay.
250
00:08:49,129 --> 00:08:50,929
I do meatballs
quite a little bit.
251
00:08:50,931 --> 00:08:52,397
First thing I'm gonna get
started on is
252
00:08:52,399 --> 00:08:54,699
working on my glaze
for my meatballs.
253
00:08:54,701 --> 00:08:55,934
I've got my two samples,
254
00:08:55,936 --> 00:08:57,402
the mango-chili lollipop
255
00:08:57,404 --> 00:08:59,104
and the lychee candies.
256
00:08:59,106 --> 00:09:01,106
Oh-ho,
what a pain in the butt.
257
00:09:01,108 --> 00:09:03,208
I actually wanna get like
a nice sweet and sour going
258
00:09:03,210 --> 00:09:04,743
with the sauce.
259
00:09:04,811 --> 00:09:06,745
And it's really just gonna
kind of cook down,
260
00:09:06,813 --> 00:09:08,213
these candies are gonna mel
261
00:09:08,215 --> 00:09:10,949
and it's gonna get this
awesome sticky, gooey textur
262
00:09:10,951 --> 00:09:13,118
that's really gonna
stick to these meatballs.
263
00:09:13,120 --> 00:09:14,553
There we go. They're melting.
264
00:09:15,656 --> 00:09:17,822
Five chefs left
in the tournament.
265
00:09:17,824 --> 00:09:20,025
It's been going on
for the last four weeks.
266
00:09:20,027 --> 00:09:24,596
This is going to determine
who makes it
into the finale.
267
00:09:24,598 --> 00:09:26,598
[Dan] I'm so close
to being the summer champ,
268
00:09:26,600 --> 00:09:28,400
that I'm getting sunburned.
269
00:09:37,144 --> 00:09:39,311
[Antonia] Five chefs left
in the tournament.
270
00:09:39,313 --> 00:09:42,414
We will pick a winner.
Two will go to the bottom.
271
00:09:42,416 --> 00:09:43,815
[Noah] And whoever
wins this round
272
00:09:43,817 --> 00:09:46,418
has a guaranteed spot
in the finals.
273
00:09:46,420 --> 00:09:49,921
This is arguably the biggest
round of the competition.
274
00:09:49,923 --> 00:09:51,222
[Antonia] Steaks are high.
275
00:09:51,224 --> 00:09:53,725
Literally, I've been dying
to say that all tournament.
276
00:09:54,561 --> 00:09:55,727
So what do you got
going in here?
277
00:09:55,796 --> 00:09:59,431
I'm gonna do
a Mediterranean lamb burger
278
00:09:59,433 --> 00:10:02,767
and a harissa sauce with
goat cheese
279
00:10:02,769 --> 00:10:04,903
-and arugula.
-Okey dokey.
280
00:10:04,905 --> 00:10:06,771
Sounds pretty straightforward.
281
00:10:06,773 --> 00:10:10,041
♪ Mediterranean lamb burger ♪
282
00:10:10,043 --> 00:10:13,211
You know I'm stressed
when the shoulders come out.
283
00:10:13,213 --> 00:10:16,915
I'm gonna use this as
a glaze on my lamb burger
284
00:10:16,917 --> 00:10:18,717
with the paletas de mango.
285
00:10:18,719 --> 00:10:21,786
How else are you gonna put
a candy in a burger?
286
00:10:21,788 --> 00:10:25,390
My lamb burger,
I know that it needs to tast
like the Mediterranean.
287
00:10:25,392 --> 00:10:28,994
So I'm putting fresh herbs,
Calabrian chilis
288
00:10:28,996 --> 00:10:32,130
and then this Stroopwafel
is not only gonna
add some sweetness,
289
00:10:32,132 --> 00:10:34,299
but it's also gonna
act as a binder
290
00:10:34,301 --> 00:10:37,202
to hold all together
and be more smooth.
291
00:10:37,204 --> 00:10:41,406
If there is one thing
I have learned from
this summer tournament,
292
00:10:41,408 --> 00:10:46,711
it's that you need to seaso
every little, tiny thing.
293
00:10:49,216 --> 00:10:50,215
Season it, people.
294
00:10:50,217 --> 00:10:51,783
Making sure it's flavorful.
295
00:10:52,152 --> 00:10:53,518
All right.
296
00:10:57,324 --> 00:10:59,124
Did you just
chug some of that?
297
00:10:59,126 --> 00:11:00,892
Yeah, man. I love it.
298
00:11:00,894 --> 00:11:02,627
I'm not using it.
I'm just drinking it.
299
00:11:02,663 --> 00:11:04,129
What are you--
what's the game plan?
300
00:11:04,131 --> 00:11:06,131
I'm doing a charred ribeye
301
00:11:06,133 --> 00:11:08,500
with a charred
green onion chimichurri
302
00:11:08,502 --> 00:11:10,802
with some cream corn
and grilled bread.
303
00:11:10,804 --> 00:11:11,770
How do you feel about it?
304
00:11:11,772 --> 00:11:13,672
I-- sounds good to me.
I'm hungry.
305
00:11:13,674 --> 00:11:15,006
Sweet, sweet.
306
00:11:15,008 --> 00:11:16,675
I know I need to start
getting that lychee melting
307
00:11:16,677 --> 00:11:18,943
so I put the lychee
in the saute pan,
308
00:11:18,945 --> 00:11:22,013
put some heavy cream in it
to try and heat that up.
309
00:11:22,015 --> 00:11:23,815
I can definitely use
these lychee gummies
310
00:11:23,817 --> 00:11:25,517
as the sugar
for my cream corn.
311
00:11:26,186 --> 00:11:28,018
Where's my Stroopwafel?
312
00:11:28,020 --> 00:11:31,656
I wanna use the Stroopwafel
as kind of like a thickener
for the corn.
313
00:11:31,658 --> 00:11:33,892
I ain't messin' this up today.
314
00:11:33,894 --> 00:11:35,360
What do you think
you're using?
315
00:11:35,428 --> 00:11:38,263
So I'm gonna do and Asian
Southwest-y pork
316
00:11:38,331 --> 00:11:43,802
with a sticky sweet
mango chili lollipop
lychee candy glaze
317
00:11:43,804 --> 00:11:46,037
with charred poblano sauce.
318
00:11:46,039 --> 00:11:48,106
A little crazy, I think.
319
00:11:48,108 --> 00:11:49,974
I like where you're going.
320
00:11:49,976 --> 00:11:51,943
First thing I do is
I take the pork,
321
00:11:51,945 --> 00:11:53,144
put a little bit of
salt on it.
322
00:11:53,246 --> 00:11:55,013
I cannot forget the salt,
323
00:11:55,115 --> 00:11:59,684
because I literally
under-salt everything
in this tournament.
324
00:11:59,686 --> 00:12:02,053
I should honestly just
carry it around with me
in one hand
325
00:12:02,055 --> 00:12:04,189
and just-- just keep doing i
like a flower girl.
326
00:12:04,191 --> 00:12:06,024
Except, it's salt.
So I'm the salt girl.
327
00:12:06,026 --> 00:12:07,592
Like, "Hello, do you need
some salt?
328
00:12:07,594 --> 00:12:09,327
Would you like some salt?"
329
00:12:09,329 --> 00:12:11,696
I feel like that I'm
learning and growing.
330
00:12:11,698 --> 00:12:13,398
I'm going to
bring home the win.
331
00:12:13,400 --> 00:12:15,700
So we might as well just
do the interview right now
332
00:12:15,702 --> 00:12:17,102
'cause I'm gonna
win the whole thing.
333
00:12:17,704 --> 00:12:19,070
So the next thing I'm gonna
334
00:12:19,072 --> 00:12:21,673
is start on my sticky sweet
glaze for that pork chop
335
00:12:21,675 --> 00:12:23,942
using the lychee candy
336
00:12:23,944 --> 00:12:26,511
and the mango
and chili lollipop.
337
00:12:26,513 --> 00:12:28,913
Gina's actually taken
the lychee candy
338
00:12:28,915 --> 00:12:31,216
and that mango candy
339
00:12:31,218 --> 00:12:33,718
to cook it down and make
a glaze for her pork chop.
340
00:12:33,720 --> 00:12:35,687
Look at us, teaming up
with our ingredients.
341
00:12:35,689 --> 00:12:36,855
-Right?
-What!
342
00:12:36,857 --> 00:12:38,356
You're welcome, Gina.
343
00:12:38,458 --> 00:12:40,658
It's gonna be sticky!
344
00:12:40,660 --> 00:12:42,894
Sticky melty mess.
That's what this is.
345
00:12:42,896 --> 00:12:44,229
Christian, what are you
gonna use, buddy?
346
00:12:44,231 --> 00:12:46,998
I'm gonna do a jerked
short rib,
347
00:12:47,000 --> 00:12:49,768
put the Stroopwafel inside of
the coconut rice
348
00:12:49,770 --> 00:12:52,303
and the lychee glaze
over the short ribs.
349
00:12:52,305 --> 00:12:54,105
Got it. Wow, you're busy.
350
00:12:54,107 --> 00:12:55,640
Guy said "around the world,
351
00:12:55,741 --> 00:12:58,676
so there's no point in
going down the street
to like Columbus, Ohio.
352
00:12:59,312 --> 00:13:01,212
Let's go to the Caribbean.
353
00:13:01,214 --> 00:13:03,681
First thing I need to get
going is this jerk marinade
354
00:13:03,683 --> 00:13:07,318
so that the short rib has ti
to absorb a lot of flavor.
355
00:13:07,320 --> 00:13:09,587
I'm gonna get my short ribs
soaking up this marinade
356
00:13:09,589 --> 00:13:12,624
because I know I don't have
a lot of time to
impart all of these flavors
357
00:13:13,927 --> 00:13:15,727
That is jerk, baby.
358
00:13:15,829 --> 00:13:19,063
It's jerk, jerk, jerk,
jerk, jerk.
359
00:13:19,165 --> 00:13:21,099
-Christian, how you doing?
-I'm doing pretty good.
360
00:13:21,101 --> 00:13:22,300
I've got my, uh,
361
00:13:22,302 --> 00:13:25,703
my side for the...
foundation going.
362
00:13:25,772 --> 00:13:27,539
It's time to work
on my coconut rice.
363
00:13:27,607 --> 00:13:28,907
I have Stroopwafel,
364
00:13:28,909 --> 00:13:30,909
and I know I can
use this in the rice.
365
00:13:30,911 --> 00:13:33,912
So now it's gonna be
coconut, caramel,
366
00:13:33,914 --> 00:13:36,314
a little sweeter.
It's gonna be great.
367
00:13:38,285 --> 00:13:39,551
This entire tournament,
368
00:13:39,619 --> 00:13:41,319
I set the bar
really high for myself
369
00:13:41,321 --> 00:13:42,787
and put a target on my back,
370
00:13:42,789 --> 00:13:43,955
twice.
371
00:13:43,957 --> 00:13:45,523
No way I'm going down
this round.
372
00:13:46,226 --> 00:13:47,425
Mmm!
373
00:13:49,729 --> 00:13:51,996
[Madison] 10 minutes, homies.
10 minutes, chefs.
374
00:13:53,133 --> 00:13:55,300
[Dan] I think beef bacon
and pork are perfect,
375
00:13:55,302 --> 00:13:57,502
because both of them
are very fatty and rich.
376
00:13:57,504 --> 00:14:00,038
For meatballs,
you really wanna
combine your mixture well
377
00:14:00,040 --> 00:14:02,207
so that everything gets
really well incorporated.
378
00:14:05,612 --> 00:14:08,046
Dude, I love grilling
outside of the summertime.
379
00:14:08,048 --> 00:14:11,482
Everything is summer
about a grilled meat dish.
380
00:14:11,484 --> 00:14:13,718
So once my meatballs get
nice and charred on the gril
381
00:14:13,787 --> 00:14:16,521
I'm gonna add them to my gla
and sort of just
let them cook down.
382
00:14:16,523 --> 00:14:17,989
The glaze tastes really good
383
00:14:17,991 --> 00:14:19,824
You've got sweet,
you've got salty,
384
00:14:19,926 --> 00:14:21,626
you got sour.
It's delicious.
385
00:14:21,695 --> 00:14:25,330
They're gonna be these
awesome little
glistening morsels of meat.
386
00:14:27,000 --> 00:14:30,134
All right, gotta get a nice
crust on here for the judges.
387
00:14:30,203 --> 00:14:32,403
Okay, now I get
started on my ribeye.
388
00:14:32,405 --> 00:14:34,205
A nice crust
all the way around.
389
00:14:36,776 --> 00:14:39,444
My steaks are finishing off
and I start on my chimichurr
390
00:14:39,545 --> 00:14:42,881
thinking about what Guy
and the judges have said
the last two weeks.
391
00:14:42,883 --> 00:14:45,216
It's a gorgeous-looking dish.
392
00:14:45,218 --> 00:14:47,151
The sweetness is not
overpowering that mango
393
00:14:47,220 --> 00:14:49,454
and the use of
that canned mango.
394
00:14:49,555 --> 00:14:50,922
[Ronicca] I just-- I can't
even believe I'm still here
395
00:14:50,924 --> 00:14:52,390
Like, I'm still here.
396
00:14:52,392 --> 00:14:53,825
I know I'm a great chef,
397
00:14:53,827 --> 00:14:55,460
and I actually have
a chance to win.
398
00:14:55,561 --> 00:14:58,329
I just need to do
a little whoosah.
399
00:15:00,233 --> 00:15:02,400
[Guy] Chefs,
you have 8 minutes.
400
00:15:02,402 --> 00:15:03,434
Work with purpose!
401
00:15:03,536 --> 00:15:05,703
It's 8 minutes
till you're plated.
402
00:15:05,805 --> 00:15:07,772
The battle of the...
[chuckling]
403
00:15:07,774 --> 00:15:09,807
Nobody I'd rather
be next to right now.
404
00:15:09,809 --> 00:15:13,111
[Noelle]
Once my paletas de mango
is completely reduced
405
00:15:13,113 --> 00:15:15,113
and into a nice little glaze
406
00:15:15,115 --> 00:15:17,115
I throw it
on top of my burgers.
407
00:15:17,117 --> 00:15:20,251
They're huge,
so I've gotta get those
straight in the oven.
408
00:15:20,320 --> 00:15:22,320
Every good burger needs
a condiment.
409
00:15:22,322 --> 00:15:25,723
So now I'm getting started
on my Stroopwafel
goat cheese spread
410
00:15:25,825 --> 00:15:27,625
because doesn't that
sound delicious?
411
00:15:30,430 --> 00:15:32,397
It needs more Stroopwafel.
412
00:15:32,399 --> 00:15:35,199
Which is not something
I never thought I would say.
413
00:15:35,201 --> 00:15:38,002
I really wish right now
that I was on a boat
in the Mediterranean.
414
00:15:39,105 --> 00:15:41,973
Put me in a tiny, little boat,
just like...
415
00:15:41,975 --> 00:15:43,508
off into the distance.
416
00:15:44,611 --> 00:15:47,211
[Guy] 7 minutes!
Seven to go, chefs.
417
00:15:47,213 --> 00:15:48,980
[Gina] There's such
a fine line between
418
00:15:48,982 --> 00:15:52,116
really great and
beautifully-cooked pork
419
00:15:52,118 --> 00:15:53,952
and a little bit over.
420
00:15:53,954 --> 00:15:55,520
And, like,
that's what you never want,
421
00:15:55,522 --> 00:15:57,989
especially at a competition.
422
00:15:57,991 --> 00:15:59,791
The next thing to do is
start on my poblano sauce.
423
00:15:59,793 --> 00:16:02,427
So I take my poblanos
and I throw 'em on the grill
424
00:16:02,429 --> 00:16:07,198
I don't think that there's
anything more delicious
and summery
425
00:16:07,200 --> 00:16:08,833
than a quick like
pepper sauce.
426
00:16:08,835 --> 00:16:12,337
Bright and delicious,
they're super-great with por
427
00:16:12,438 --> 00:16:16,107
So now I'm gonna crumble
these Stroopwafels
from the Netherlands
428
00:16:16,109 --> 00:16:18,810
in the pan
and like get it whacking,
429
00:16:18,812 --> 00:16:21,012
and then I hit that
with some smoked salt.
430
00:16:21,014 --> 00:16:24,248
It's gonna make my kids
so excited 'cause they
actually know what those are
431
00:16:24,317 --> 00:16:26,484
And they're gonna be like,
"Mom, you used the waffles."
432
00:16:26,486 --> 00:16:28,720
They'll probably go
get one from the cabinet.
433
00:16:29,889 --> 00:16:31,889
[Guy] We are getting
into danger time.
434
00:16:31,891 --> 00:16:33,825
6 minutes, chefs.
435
00:16:33,827 --> 00:16:36,361
[Christian] I'm gonna work o
my blackberry and relish.
436
00:16:36,462 --> 00:16:38,396
I'm literally just
unwrapping the gummies
437
00:16:38,398 --> 00:16:41,099
and throwing them into
a pot of a little bit of water
438
00:16:41,101 --> 00:16:43,668
so that they just
render down into a sirop.
439
00:16:43,670 --> 00:16:45,770
I'm slicing my fresh
sweet peppers,
440
00:16:45,772 --> 00:16:47,405
parsley and some chives
441
00:16:47,407 --> 00:16:49,207
just to add
some herbaceousness.
442
00:16:49,209 --> 00:16:50,975
And, finally,
last but not least,
443
00:16:50,977 --> 00:16:52,110
the blackberries.
444
00:16:52,112 --> 00:16:53,478
I know that the blackberries
445
00:16:53,480 --> 00:16:56,214
they're gonna brighten and
lighten that jerk seasoning
446
00:16:56,950 --> 00:16:58,883
Yeah, no, that works.
447
00:17:01,354 --> 00:17:02,653
Oh, those are beautiful.
448
00:17:02,655 --> 00:17:04,722
What I really want
out of these short ribs
449
00:17:04,791 --> 00:17:07,725
is a sticky sweet texture
on the outside,
450
00:17:07,727 --> 00:17:11,029
the salty umami in the middl
and just tender.
451
00:17:11,031 --> 00:17:12,930
I'm talking
flash on the grill.
452
00:17:12,932 --> 00:17:15,500
Just flash... yeah.
453
00:17:15,502 --> 00:17:17,101
I'm gonna let these rest.
454
00:17:17,103 --> 00:17:18,669
Christian, you stop yourself
right now
455
00:17:18,671 --> 00:17:20,304
with those Korean short ribs!
456
00:17:22,108 --> 00:17:23,908
Love it.
457
00:17:23,910 --> 00:17:25,710
-It's jerk.
-[Guy] 5 minutes, chefs!
458
00:17:25,812 --> 00:17:27,712
[Dan] My meatballs are done
cooking in the glaze.
459
00:17:27,814 --> 00:17:29,213
I'm now gonna
put them on a skewer,
460
00:17:29,215 --> 00:17:31,416
'cause I'd envision myself
walking around a luau
461
00:17:31,418 --> 00:17:33,317
just popping them
into my mouth.
462
00:17:33,319 --> 00:17:34,952
I'm just gonna spoon
some more of this glaze
463
00:17:34,954 --> 00:17:36,721
right over the top of
these meatballs.
464
00:17:38,358 --> 00:17:41,059
[Guy] 4 minutes! 4 minutes
to be plated and finished.
465
00:17:41,061 --> 00:17:42,226
[Ronicca] Now it's time
to start plating.
466
00:17:42,228 --> 00:17:44,395
So I put
the cream corn in bowls.
467
00:17:44,397 --> 00:17:45,930
I pull out my steak.
468
00:17:45,932 --> 00:17:48,199
Beef! It's what's for dinner.
469
00:17:48,201 --> 00:17:50,201
But I wish I would've got
a more petite steak
470
00:17:50,203 --> 00:17:52,236
and I'm not gonna be able
to cut into these suckers.
471
00:17:52,272 --> 00:17:55,606
I really wish that I would
have sliced that steak
for the chefs,
472
00:17:55,708 --> 00:17:57,241
but I just didn't have time
473
00:17:57,343 --> 00:17:59,410
Then I top it with
my grilled bread.
474
00:17:59,412 --> 00:18:01,712
Chimichurri smear
on the bottom.
475
00:18:01,781 --> 00:18:05,116
I top the cream corn with
a little bit more of
the Stroopwafel.
476
00:18:05,118 --> 00:18:07,151
[Guy] 3 minutes!
3 minutes, chefs.
477
00:18:07,220 --> 00:18:09,620
[Noelle] So I'm opening up
the oven
and checking my burgers
478
00:18:09,722 --> 00:18:12,723
and I noticed that they're
way undercooked.
479
00:18:13,359 --> 00:18:14,258
Oof!
480
00:18:14,327 --> 00:18:15,626
Clock is ticking.
481
00:18:15,728 --> 00:18:18,729
So I gotta cut 'em in half
and throw 'em on the grill.
482
00:18:18,831 --> 00:18:22,300
I cannot serve a raw
lamb burger to these judges
483
00:18:22,302 --> 00:18:24,302
or I am going home.
484
00:18:25,505 --> 00:18:27,505
First, I put down
my ciabatta bun,
485
00:18:27,507 --> 00:18:29,974
get the harissa sauce
on the bottom,
486
00:18:29,976 --> 00:18:33,611
slather the top side of
the bun with my
Stroopwafel goat cheese
487
00:18:33,613 --> 00:18:35,613
and then my lamb burger.
488
00:18:35,682 --> 00:18:38,983
But now,
it might be overcooked.
489
00:18:38,985 --> 00:18:41,552
[Guy] Chefs, 2 minutes.
Two to go!
490
00:18:41,621 --> 00:18:43,988
[Gina] Time is running down
and it's time to plate.
491
00:18:43,990 --> 00:18:45,490
First thing, we need to
sheet the peppers out
492
00:18:45,492 --> 00:18:47,825
and I put them alongside
of the plate.
493
00:18:47,927 --> 00:18:51,028
And then I take my
poblano pepper sauce,
494
00:18:51,030 --> 00:18:53,164
and here's a like
fun little tip.
495
00:18:53,232 --> 00:18:57,401
If your plating is
not going the way you
think it should be going,
496
00:18:57,403 --> 00:19:00,671
smack the spoon on it and ju
make the whole thing messy.
497
00:19:00,673 --> 00:19:02,406
I'm taking my pork out.
498
00:19:02,408 --> 00:19:05,610
I was so dangerously close
to it being over.
499
00:19:05,678 --> 00:19:09,514
I have to tell you,
I have no idea
which way this is gonna go.
500
00:19:09,516 --> 00:19:12,984
And then I cover it in
my sticky sweet glaze,
501
00:19:12,986 --> 00:19:16,320
and then I get my
blackened Stroopwafel crumbl
502
00:19:16,322 --> 00:19:18,022
put it across
the top of the pork.
503
00:19:18,925 --> 00:19:20,925
[Guy] 1 minute.
504
00:19:20,927 --> 00:19:22,493
[Christian] I'm feeling
a little frazzled.
505
00:19:22,495 --> 00:19:25,730
The rice, it's getting
a little-- little extra thic
506
00:19:25,732 --> 00:19:27,565
I can only hope that
this works.
507
00:19:27,633 --> 00:19:29,300
Then, it's two ribs per plat
508
00:19:31,771 --> 00:19:35,006
And, finally,
the blackberry lychee relish
509
00:19:36,142 --> 00:19:41,045
[Guy] Four, three, two,
one, that's it!
510
00:19:41,047 --> 00:19:42,413
Stop working, chefs.
511
00:19:42,415 --> 00:19:43,714
Nice job, everybody.
512
00:19:44,417 --> 00:19:45,683
Well done, chefs.
513
00:19:47,053 --> 00:19:48,419
-Yo, bro, do you think
you did good?
-Yeah.
514
00:19:48,421 --> 00:19:49,320
-Yeah, sweet.
-You good?
515
00:19:49,322 --> 00:19:50,254
[Guy]
I gotta tell you, chefs,
516
00:19:50,356 --> 00:19:52,223
your grilled dishes look
out of this world.
517
00:19:52,225 --> 00:19:54,525
Let's take it to the judges.
Right this way.
518
00:19:59,966 --> 00:20:01,065
[Guy] All right, judges,
here we are.
519
00:20:01,067 --> 00:20:04,602
This is game 1 of Guy's
Summer Games, Part 4.
520
00:20:04,671 --> 00:20:07,104
Around the world in Flavortown
they got to go.
521
00:20:07,106 --> 00:20:09,073
Our chefs had to make
a grilled meat dish
522
00:20:09,075 --> 00:20:12,043
using at least two
international ingredients.
523
00:20:12,045 --> 00:20:13,110
What a giving rest--
524
00:20:13,112 --> 00:20:15,112
I-- this place
just amazes me.
525
00:20:15,214 --> 00:20:16,914
Give, give, give,
give, give.
526
00:20:16,916 --> 00:20:18,516
Up first, Chef Christian.
527
00:20:18,585 --> 00:20:20,518
Stroopwafels and gummies.
528
00:20:20,587 --> 00:20:21,852
Judges, what I have
for you today,
529
00:20:21,854 --> 00:20:24,222
I have Jamaican jerked
short ribs
530
00:20:24,290 --> 00:20:27,391
on a bed of Stroopwafel
coconut rice
531
00:20:27,393 --> 00:20:30,895
with a blackberry
sweet pepper lychee relish.
532
00:20:32,632 --> 00:20:35,299
The cook on the meat
is perfect.
533
00:20:35,301 --> 00:20:36,968
It holds so much flavor.
534
00:20:36,970 --> 00:20:40,605
Chef Christian,
did you make this dish,
you know, with me in mind?
535
00:20:40,706 --> 00:20:42,306
-Yes.
-Good answer.
536
00:20:42,308 --> 00:20:43,908
Not true, but good answer.
537
00:20:43,910 --> 00:20:46,711
The candies melted down
marries well with it.
538
00:20:46,812 --> 00:20:49,947
And it marries well with those
traditional Jamaican flavors,
right?
539
00:20:49,949 --> 00:20:53,117
The surprising addition of
that blackberry, uh, was nice
540
00:20:53,219 --> 00:20:55,786
and added a little pop,
and my mom's gonna be happy
541
00:20:55,788 --> 00:20:57,121
because I'm eating
fruits and veggies.
542
00:20:57,123 --> 00:21:00,524
The rice was really sticky
and clumpy.
543
00:21:00,526 --> 00:21:02,326
This is candy, this is gummy.
544
00:21:02,428 --> 00:21:04,128
When you get into
that under part,
545
00:21:04,197 --> 00:21:06,130
uh, it's really just kind of
fusing together
546
00:21:06,132 --> 00:21:08,699
and making these little kind
of like papier-mache balls.
547
00:21:08,701 --> 00:21:10,301
Thank you.
548
00:21:10,303 --> 00:21:11,469
[Guy] Up next, Chef Gina.
549
00:21:11,471 --> 00:21:15,106
Lychee gummies,
the waffles, paletas.
550
00:21:15,174 --> 00:21:16,040
What'd you make?
551
00:21:16,042 --> 00:21:17,308
I made grilled pork chops
552
00:21:17,410 --> 00:21:20,678
and then did a quick char
on the chilis
553
00:21:20,680 --> 00:21:22,480
and then
some shishito peppers.
554
00:21:23,816 --> 00:21:25,816
Kudos to you for taking
three of the items.
555
00:21:25,918 --> 00:21:27,752
You only needed to do two.
556
00:21:27,754 --> 00:21:29,020
And it actually works.
557
00:21:29,022 --> 00:21:31,222
The stickiness
from the lychee candy
558
00:21:31,224 --> 00:21:33,524
and then along with my cand
with the heat,
559
00:21:33,593 --> 00:21:35,026
the sour, the bright,
560
00:21:35,028 --> 00:21:37,128
all works so well
in that glaze.
561
00:21:37,130 --> 00:21:38,696
If you didn't tell me, uh,
562
00:21:38,698 --> 00:21:41,866
that this was a crushed-up
piece of like a wafery waffle,
563
00:21:41,868 --> 00:21:43,167
uh, I would have no idea.
564
00:21:43,169 --> 00:21:46,604
It is a perfect element
and balance to the pork chop.
565
00:21:46,673 --> 00:21:48,606
It just works
so well together.
566
00:21:48,608 --> 00:21:50,608
The only note
I would have for you is that
567
00:21:50,610 --> 00:21:52,043
the pork is a little bit over.
568
00:21:52,045 --> 00:21:53,778
Thank you, and I'm sorry.
569
00:21:55,114 --> 00:21:58,049
Up next, Chef Dan,
Stroople and paletas.
570
00:21:58,051 --> 00:21:59,216
For my grilled meat dish,
571
00:21:59,318 --> 00:22:02,186
I made beef bacon
and pork meatballs
572
00:22:02,188 --> 00:22:06,924
with a lychee and
mango-chili lollipop glaze.
573
00:22:06,926 --> 00:22:10,628
When you have
a minimalist dish like this,
574
00:22:10,630 --> 00:22:11,529
whatever's on that plate,
575
00:22:11,597 --> 00:22:13,064
it better be spot-on.
576
00:22:13,066 --> 00:22:14,432
And I can tell you,
577
00:22:14,500 --> 00:22:16,500
this meatball,
it is exactly that.
578
00:22:16,569 --> 00:22:18,135
-Thank you.
-[Antonia] Amazing.
579
00:22:18,137 --> 00:22:20,504
I love the heat,
I love the lime,
I love the green onion.
580
00:22:20,506 --> 00:22:23,674
Both of those candies
as a glaze worked very,
very, very well.
581
00:22:23,676 --> 00:22:25,509
The stick's a little long.
582
00:22:25,511 --> 00:22:29,113
I feel like there's a
Harry Potter, uh... waiving-
you know what I mean?
583
00:22:30,116 --> 00:22:32,216
[casting made-up spell]
584
00:22:32,285 --> 00:22:33,284
That's awesome.
585
00:22:33,286 --> 00:22:35,820
I didn't get enough
of that candy.
586
00:22:35,888 --> 00:22:39,790
I wanted a little bit more
of the sweet kind of global
candy infusion on there.
587
00:22:39,792 --> 00:22:41,058
That fell a little bit short,
588
00:22:41,060 --> 00:22:44,128
but the rest of it,
well done!
589
00:22:44,130 --> 00:22:46,063
[laughing]
That was funny.
590
00:22:47,367 --> 00:22:49,400
Up next, Chef Ronicca.
What do you have for us, Chef?
591
00:22:50,303 --> 00:22:52,303
For my grilled meat,
592
00:22:52,305 --> 00:22:54,405
I made a grilled ribeye
593
00:22:54,407 --> 00:22:58,275
accompanied with a grilled
green onion chimichurri.
594
00:22:58,277 --> 00:23:00,010
I have a cream corn
595
00:23:00,012 --> 00:23:02,179
that I sweetened with
the lychee gummies
596
00:23:02,181 --> 00:23:04,482
thickened with
the Stroopwafels.
597
00:23:04,484 --> 00:23:07,218
My favorite bit would be
the sweet corn.
598
00:23:07,286 --> 00:23:08,986
The Stroopwafel is spot-on.
599
00:23:08,988 --> 00:23:11,322
But the lychee takes it
a bit over the top
600
00:23:11,324 --> 00:23:13,190
as far as the sweetness
is concerned.
601
00:23:13,192 --> 00:23:14,825
The chimichurri is delicious.
602
00:23:14,894 --> 00:23:17,128
Um, the really strong
flavor of oregano
that you put in there
603
00:23:17,229 --> 00:23:18,095
I think is beautiful.
604
00:23:18,097 --> 00:23:20,498
This is a monster
piece of meat.
605
00:23:20,500 --> 00:23:21,932
It's gotta been done perfectly
606
00:23:21,934 --> 00:23:24,201
but it wasn't
all the way there.
607
00:23:24,303 --> 00:23:25,503
I'm like stuffed.
608
00:23:26,839 --> 00:23:28,305
[Guy] All right, Chef Noelle.
609
00:23:28,307 --> 00:23:29,573
What do you have for us?
610
00:23:29,575 --> 00:23:34,812
I have a Stroopwafel
goat cheese lamb burger
611
00:23:34,814 --> 00:23:39,417
with Calabrian chilis
and some Mediterranean spices.
612
00:23:39,419 --> 00:23:44,722
And then I used the paleta
from Antonia for the glaze.
613
00:23:44,791 --> 00:23:47,691
There's also a spiced harissa,
614
00:23:47,693 --> 00:23:50,227
which is on the grilled bread.
615
00:23:50,229 --> 00:23:52,630
The white sauce that you made,
616
00:23:52,731 --> 00:23:53,531
you could bottle that.
617
00:23:53,566 --> 00:23:54,899
You could actually
market that.
618
00:23:54,901 --> 00:23:58,602
Um, you tamped down the
sweetness of the Stroopwafel
619
00:23:58,671 --> 00:24:00,037
with that cheese
and everything else.
620
00:24:00,039 --> 00:24:01,405
It's just
absolutely beautiful.
621
00:24:01,407 --> 00:24:03,808
The mango lollipop
had the sugar,
622
00:24:03,843 --> 00:24:06,177
the flavor of the mango,
the heat and the sour.
623
00:24:06,179 --> 00:24:08,479
It all works so well
in that glaze.
624
00:24:08,481 --> 00:24:10,514
I mean, you can actually see
as I squeeze here,
625
00:24:10,616 --> 00:24:12,716
there's so much beautiful
juice in the center.
626
00:24:12,785 --> 00:24:15,986
Mine's cooked so lovely
on the ends here.
627
00:24:15,988 --> 00:24:17,888
It's really, really,
really charred.
628
00:24:17,890 --> 00:24:19,990
So, somehow you managed
to like burn it
629
00:24:19,992 --> 00:24:22,092
and perfectly cook it
all at the same time.
630
00:24:22,094 --> 00:24:25,196
There were some elements,
like the finer touches
in your sauces,
631
00:24:25,198 --> 00:24:26,831
uh, that I thought were
really nice.
632
00:24:26,932 --> 00:24:29,467
That charcoal-y kind of
overdone flavor
633
00:24:29,469 --> 00:24:30,968
was a little too present.
634
00:24:30,970 --> 00:24:32,203
Thank you.
635
00:24:33,206 --> 00:24:35,206
Chefs, judges,
thank you very much.
636
00:24:35,208 --> 00:24:37,708
You took us around the world
in five plates.
637
00:24:37,777 --> 00:24:39,510
Who's got the best dish?
We'll find out.
638
00:24:39,612 --> 00:24:41,312
Two will go into sudden death
639
00:24:41,314 --> 00:24:43,581
in a final round
of competition tonight.
640
00:24:43,583 --> 00:24:45,516
Chefs, back to your kitchen.
We'll call you
when we have a decision.
641
00:24:45,618 --> 00:24:46,717
Thank you.
642
00:24:48,721 --> 00:24:51,388
Judges, let's talk about
this best dish.
643
00:24:51,390 --> 00:24:54,124
I mean, standouts for me
were Christian's short rib
644
00:24:54,126 --> 00:24:55,826
and Gina's pork chop.
645
00:24:55,828 --> 00:24:56,827
Who's in the bottom?
646
00:25:09,509 --> 00:25:11,308
[Guy] Two will go
into sudden death
647
00:25:11,310 --> 00:25:13,477
in a final round
of competition tonight.
648
00:25:13,479 --> 00:25:16,514
And who is going to move on
to the final four?
649
00:25:16,516 --> 00:25:20,317
$5,000 best dish is...
650
00:25:21,821 --> 00:25:23,420
Congratulations,
651
00:25:23,522 --> 00:25:24,321
Chef Gina.
652
00:25:24,423 --> 00:25:26,490
-Oh, my God!
-Congratulations.
653
00:25:26,492 --> 00:25:27,958
5,000 bucks, Chef.
654
00:25:27,960 --> 00:25:29,326
-Thank you so much!
-We'll see you next week.
655
00:25:29,795 --> 00:25:31,061
Nice job, Gina.
656
00:25:31,063 --> 00:25:33,631
Just missing it by a bit,
657
00:25:33,666 --> 00:25:35,499
Chef Christian.
658
00:25:35,568 --> 00:25:36,867
-We'll see you next week.
-Thank you.
659
00:25:36,869 --> 00:25:38,068
See you, buddy.
660
00:25:39,672 --> 00:25:43,173
Unfortunately, two are gonna
be in the elimination round
661
00:25:43,175 --> 00:25:47,011
and one is moving on
by the hair of
your chinny chin chin.
662
00:25:47,013 --> 00:25:49,780
The chef that will move on
to next week will be...
663
00:25:50,449 --> 00:25:52,416
Dan, you go to next week.
664
00:25:52,418 --> 00:25:54,118
-Thank you.
-Listen to what they told ya.
665
00:25:55,488 --> 00:25:56,486
You both are great cooks.
666
00:25:56,489 --> 00:25:58,556
You've proven it
here in Flavortown before.
667
00:25:58,558 --> 00:26:00,691
Time to dig deep
and fight it, okay?
668
00:26:00,693 --> 00:26:02,326
Chefs, back to your carts.
Good luck.
669
00:26:05,831 --> 00:26:08,899
Well, chefs, there's only one
spot left in the big finale.
670
00:26:08,901 --> 00:26:10,167
Who wants it?
671
00:26:10,169 --> 00:26:12,036
To be in the finale,
672
00:26:12,038 --> 00:26:16,040
you have to cook this next
round like nobody's business.
673
00:26:16,042 --> 00:26:20,711
This elimination round, I want
you to make a handheld dish.
674
00:26:20,780 --> 00:26:22,413
The kind of convenient
comfort food that
675
00:26:22,514 --> 00:26:24,381
you'd walk around
an amusement park with.
676
00:26:24,383 --> 00:26:25,616
Everybody's
got their favorite.
677
00:26:25,618 --> 00:26:27,418
No fork, no knife required.
678
00:26:27,954 --> 00:26:29,320
You know, the...
679
00:26:32,224 --> 00:26:35,059
Yeah. So we're taking
a trip to Foodie World.
680
00:26:35,061 --> 00:26:38,095
The only food theme park
in the country.
681
00:26:38,097 --> 00:26:40,064
First up, it's Hammer Time.
682
00:26:41,701 --> 00:26:43,067
Who wants to go first?
683
00:26:44,036 --> 00:26:46,303
Step up, step in,
come in and win.
684
00:26:46,405 --> 00:26:49,106
You are swinging to
determine what whammy
685
00:26:49,208 --> 00:26:51,442
-both of you must
incorporate in your dish.
-[groans]
686
00:26:51,444 --> 00:26:52,610
Frozen lemonade.
687
00:26:52,612 --> 00:26:53,911
Frozen corn of the cob.
688
00:26:53,913 --> 00:26:56,714
Soft pretzels.
Love me some soft pretzels.
689
00:26:56,815 --> 00:26:58,616
Cheese curds, corn dog.
690
00:26:58,618 --> 00:27:00,818
Iced tea mix at the top.
691
00:27:00,919 --> 00:27:02,186
Come on, girl.
692
00:27:05,725 --> 00:27:06,991
[Guy] Soft pretzel,
693
00:27:06,993 --> 00:27:10,127
must use and incorporate item
in your dish.
694
00:27:10,129 --> 00:27:11,829
All right, Ronicca.
695
00:27:11,897 --> 00:27:13,664
-You ever play skee-ball
when you were a kid?
-Mmm-hmm.
696
00:27:13,666 --> 00:27:14,965
-You any good at this?
-Yeah, I'm pretty good.
697
00:27:14,967 --> 00:27:17,601
We love to play this here
at Flavortown Arcade. Okay.
698
00:27:17,670 --> 00:27:19,670
So here is your
bucket of greatness.
699
00:27:19,672 --> 00:27:22,406
You're going to be
rolling to determine
700
00:27:22,475 --> 00:27:25,943
what aisle
you don't get to shop in.
701
00:27:25,945 --> 00:27:27,911
[laughing]
702
00:27:27,913 --> 00:27:29,947
So, if you can get it up
to aisle 5,
703
00:27:29,949 --> 00:27:32,182
take out your Asian aisle,
take out your pasta aisle.
704
00:27:32,184 --> 00:27:34,818
Aisle 10, all your meat
and dairy and seafood.
705
00:27:34,887 --> 00:27:36,820
Aisle 9, that'd probably
be the best one
706
00:27:36,889 --> 00:27:39,690
to be able to get bread and,
uh, frozen stuff.
707
00:27:39,692 --> 00:27:42,192
If you miss a ball
and you go to aisle 1,
708
00:27:42,194 --> 00:27:43,727
well, then
you lose all your produce.
709
00:27:43,796 --> 00:27:45,729
That'd be kind of tough.
What are you going to go for?
710
00:27:45,731 --> 00:27:46,730
-Is that the one
you wanna roll?
-I--
711
00:27:46,732 --> 00:27:48,298
I think I'm gonna go
for the sabotage game.
712
00:27:48,300 --> 00:27:49,233
What is that one?
713
00:27:49,235 --> 00:27:50,501
That means I'm going
for aisle 1.
714
00:27:50,503 --> 00:27:51,568
You're gonna go
for aisle 1?
715
00:27:51,570 --> 00:27:53,170
You think you can go 1 and...
716
00:27:53,172 --> 00:27:55,906
I don't what she has planned
and I know
what I have planned.
717
00:27:55,908 --> 00:27:57,508
Are you ready to have
no veggies?
718
00:27:58,711 --> 00:28:00,044
No!
719
00:28:00,046 --> 00:28:01,311
You're sabotaging yourself.
720
00:28:01,380 --> 00:28:03,714
I'm making something handheld
that you'd eat at the fair.
721
00:28:03,816 --> 00:28:06,016
-Okay. Hey. You ready?
-Okay. I'm ready.
722
00:28:06,018 --> 00:28:07,918
What about this?
723
00:28:07,920 --> 00:28:09,319
[Guy] There you go.
Aisle 1.
724
00:28:09,321 --> 00:28:10,821
Okay. Back to your cart.
725
00:28:10,823 --> 00:28:12,523
So, chefs,
726
00:28:12,624 --> 00:28:14,825
you need to make
a handheld dish.
727
00:28:14,894 --> 00:28:18,228
You must incorporate
soft pretzels into your dish.
728
00:28:18,230 --> 00:28:20,497
And you cannot shop
in aisle 1.
729
00:28:20,499 --> 00:28:23,100
Uh, soft pretzels
are in the frozen coffin.
730
00:28:23,169 --> 00:28:26,370
Remember, you're not able to
shop aisle 3, 2, 1.
731
00:28:26,372 --> 00:28:28,706
Okay. No.
I didn't say "go."
732
00:28:33,179 --> 00:28:35,279
Giant soft pretzels.
I wanna see these.
733
00:28:36,716 --> 00:28:38,515
[Ronicca] I can't believe
I'm in the bottom 2 again.
734
00:28:38,517 --> 00:28:40,718
And Noelle has never been
in the bottom,
735
00:28:40,786 --> 00:28:42,219
so, yeah, I'm scared.
736
00:28:43,422 --> 00:28:44,922
We cannot use aisle 1.
737
00:28:45,591 --> 00:28:46,423
Thank you.
738
00:28:46,525 --> 00:28:48,425
I feel really bad for Noelle,
739
00:28:48,427 --> 00:28:49,993
but I know exactly
what I'm gonna make
740
00:28:49,995 --> 00:28:52,596
and I know
I need no veggies.
741
00:28:52,598 --> 00:28:53,596
For my handheld dish,
742
00:28:53,598 --> 00:28:55,199
I'm making
fried mozzarella bites.
743
00:28:55,201 --> 00:28:56,399
Pretzel.
744
00:28:56,401 --> 00:28:58,502
Soft pretzels are my
absolute favorite snack.
745
00:28:58,571 --> 00:28:59,536
Sorry.
746
00:28:59,538 --> 00:29:01,705
I mix it with
a little bit of flour,
747
00:29:01,707 --> 00:29:03,807
a little bit of panko.
748
00:29:03,809 --> 00:29:05,409
It's something fun,
it's cheesy,
749
00:29:05,478 --> 00:29:06,910
it's dirty, it's fried,
750
00:29:06,912 --> 00:29:09,413
it's got the great
dipping sauces.
751
00:29:09,415 --> 00:29:11,615
I'm not gonna go down.
I just keep going.
752
00:29:11,717 --> 00:29:12,616
I run so fast,
753
00:29:12,618 --> 00:29:15,786
because if I'm not
running 50 mph,
754
00:29:15,788 --> 00:29:16,787
I might lose.
755
00:29:16,789 --> 00:29:18,322
I love giant soft pretzels.
756
00:29:23,095 --> 00:29:25,896
So Ronicca takes away
the produce on purpose.
757
00:29:25,898 --> 00:29:26,897
[laughing] Yeah. Yeah.
758
00:29:26,899 --> 00:29:28,098
At the state fair,
759
00:29:28,100 --> 00:29:30,601
my dad always wants
sausage and peppers,
760
00:29:30,603 --> 00:29:32,202
and my brother
always wants nachos.
761
00:29:32,304 --> 00:29:33,704
And nacho cheese sauce.
762
00:29:33,706 --> 00:29:37,975
So why not put those together
in a handheld sausage dog?
763
00:29:37,977 --> 00:29:41,078
I can't get fresh onions
and peppers and garlic
764
00:29:41,080 --> 00:29:44,314
to make a good
sausage with peppers.
765
00:29:44,316 --> 00:29:47,384
So I run to aisle 2 to
look for some pickled pepper
766
00:29:47,386 --> 00:29:50,320
and I run to the freezer
section to get
the frozen garlic.
767
00:29:50,322 --> 00:29:51,421
Pretzel.
768
00:29:51,523 --> 00:29:53,223
I have to use
the soft pretzels.
769
00:29:53,292 --> 00:29:55,492
So I'm gonna use it to
thicken up my cheese sauce.
770
00:29:55,961 --> 00:29:57,094
Mustard.
771
00:29:57,096 --> 00:29:59,396
Every great hot dog
has mustard.
772
00:29:59,398 --> 00:30:00,430
Spicy ground.
773
00:30:00,499 --> 00:30:02,599
I'm gonna make
a sofrito mustard.
774
00:30:02,701 --> 00:30:03,801
Sofrito will be good.
775
00:30:03,803 --> 00:30:06,403
I know that I need a really
good bun for my sausage.
776
00:30:06,472 --> 00:30:08,605
So instead of grabbing
premade buns,
777
00:30:08,607 --> 00:30:10,207
I grab the pizza dough...
778
00:30:10,309 --> 00:30:11,341
Pizza dough.
779
00:30:11,343 --> 00:30:14,077
...and make a delicious
steamed bun that way.
780
00:30:14,079 --> 00:30:15,279
So now I'm on the bottom.
781
00:30:15,281 --> 00:30:17,047
One of us is going
to the finale.
782
00:30:17,049 --> 00:30:19,416
I am raging and ready.
783
00:30:19,418 --> 00:30:20,918
And I want it!
784
00:30:20,920 --> 00:30:22,152
Aah!
785
00:30:29,528 --> 00:30:32,729
This is where like hearts
are broken in a tournament.
786
00:30:32,765 --> 00:30:34,965
These two chefs,
Noelle and Ronicca,
787
00:30:34,967 --> 00:30:38,302
duking it out to see who makes
it into next week's finale.
788
00:30:38,370 --> 00:30:39,303
Ooh.
789
00:30:39,305 --> 00:30:41,805
It doesn't get any bigger
than this cook.
790
00:30:41,807 --> 00:30:43,507
[grunts]
791
00:30:43,576 --> 00:30:44,942
Whoo, this is tiring.
792
00:30:44,944 --> 00:30:46,376
Here we go.
793
00:30:46,445 --> 00:30:50,280
-What the game plan?
-I am going to make
fried mozzarella bites.
794
00:30:50,282 --> 00:30:52,149
-Fried cheese.
-Fried cheese.
795
00:30:52,151 --> 00:30:53,083
-Great.
-Yeah.
796
00:30:53,085 --> 00:30:54,117
You're gonna take this pretzel
797
00:30:54,119 --> 00:30:56,119
and then toast it off,
dry it out.
798
00:30:56,121 --> 00:30:57,754
-Yes, I am. Yes, I am.
-Got it.
799
00:30:57,756 --> 00:30:59,623
I've never made
anything like this before,
800
00:30:59,725 --> 00:31:01,425
but when
I'm put under pressure,
801
00:31:01,493 --> 00:31:02,926
I know that
I can make it work.
802
00:31:02,928 --> 00:31:04,428
Noelle could easily beat me
803
00:31:04,529 --> 00:31:06,630
But, no, no, Noelle.
804
00:31:06,632 --> 00:31:08,465
Now's my time to win.
805
00:31:08,467 --> 00:31:11,134
I wanna make sure that I ge
a good toast on that pretze
806
00:31:11,136 --> 00:31:15,138
so I can crust that on
the outside of the mozzarell
807
00:31:15,140 --> 00:31:16,907
[Guy] You get better
melt with the mozzarella.
808
00:31:16,909 --> 00:31:18,942
The string, that pull.
809
00:31:18,944 --> 00:31:21,111
The mozz is
always my favorite.
810
00:31:21,113 --> 00:31:23,313
[Ronicca] Next, I throw the
in the blast chiller.
811
00:31:23,315 --> 00:31:26,984
I need to get these mozzarel
squares just a little bit co
812
00:31:26,986 --> 00:31:29,953
because when you put
a warm cheese into a fryer,
813
00:31:29,955 --> 00:31:31,321
what do you think's
gonna happen?
814
00:31:33,425 --> 00:31:34,458
It's blowing up.
815
00:31:34,460 --> 00:31:35,625
[sighs] Okay.
816
00:31:35,627 --> 00:31:37,895
I get working on
my ranch dipping sauce.
817
00:31:37,897 --> 00:31:39,529
I'm running for sour cream.
818
00:31:39,631 --> 00:31:40,964
I'm running for buttermilk.
819
00:31:40,966 --> 00:31:42,299
I'm running for herbs.
820
00:31:42,301 --> 00:31:43,400
Chives.
821
00:31:43,869 --> 00:31:45,135
I'm running.
822
00:31:45,137 --> 00:31:47,004
I mean, if Ronicca's
wearing a Fitbit,
823
00:31:47,006 --> 00:31:48,505
what are those numbers?
824
00:31:48,507 --> 00:31:49,973
-[laughing]
-Do you know what I mean?
825
00:31:49,975 --> 00:31:53,176
What's happening right now
on her exercise watch?
826
00:31:53,178 --> 00:31:55,045
She's movin' and groovin'.
827
00:31:57,816 --> 00:31:59,316
Ooh, it's so much bigger now.
828
00:31:59,384 --> 00:32:01,318
Ronicca and I have got
to hash this out.
829
00:32:01,387 --> 00:32:03,820
One of us is going there.
One of us is going home.
830
00:32:03,922 --> 00:32:05,322
Sudden death.
831
00:32:05,391 --> 00:32:06,623
[Guy] What are you
making there, Chef?
832
00:32:06,625 --> 00:32:11,962
Um, I'm gonna do kind of
a play on a grilled hot dog
833
00:32:11,964 --> 00:32:16,600
with smoked sausage and
pizza dough as the bun.
834
00:32:16,602 --> 00:32:18,201
Where's that pretzel
coming into play?
835
00:32:18,203 --> 00:32:21,371
Pretzel's gonna
be a toasted topping...
836
00:32:21,373 --> 00:32:22,606
-Okay.
-...in the condiment.
837
00:32:22,608 --> 00:32:24,141
I like that.
That's a good move.
838
00:32:24,143 --> 00:32:27,277
This dish is what
state fair dreams are made o
839
00:32:27,279 --> 00:32:29,279
It's messy, it's delicious.
840
00:32:29,281 --> 00:32:32,783
You can lick your fingers off
after you eat it.
841
00:32:32,785 --> 00:32:35,018
So now I need to get
my sausage right on the gril
842
00:32:35,020 --> 00:32:37,821
because I want the char mark
and the smoky flavor,
843
00:32:37,823 --> 00:32:39,122
because that's summer.
844
00:32:39,124 --> 00:32:40,824
I can't use produce,
845
00:32:40,893 --> 00:32:44,328
so I run to aisle 2 to look
for some roasted red peppers
846
00:32:45,497 --> 00:32:48,198
So once I get my sausage
perfectly charred
847
00:32:48,200 --> 00:32:49,632
and where I want it to be,
848
00:32:49,634 --> 00:32:52,703
I throw it in the pan with t
peppers and the garlic butte
849
00:32:52,705 --> 00:32:54,371
to get those flavors going.
850
00:32:55,607 --> 00:33:00,410
So, it's been a long
four weeks.
851
00:33:00,512 --> 00:33:01,945
I'm exhausted,
852
00:33:01,947 --> 00:33:04,247
but I know that
I have what it takes
853
00:33:04,249 --> 00:33:05,716
to win a second time.
854
00:33:05,718 --> 00:33:07,617
I just need to get
into that for now.
855
00:33:07,619 --> 00:33:08,719
It's a lot of pressure.
856
00:33:08,787 --> 00:33:10,087
How you doing, girl?
857
00:33:10,089 --> 00:33:11,288
Surviving.
858
00:33:11,290 --> 00:33:12,723
10 minutes, girl.
859
00:33:13,625 --> 00:33:15,258
10 minutes. I got this.
860
00:33:15,260 --> 00:33:16,994
Next, I get started
on my dredge.
861
00:33:16,996 --> 00:33:19,096
I pull the pretzels
out of the oven
862
00:33:19,098 --> 00:33:20,364
and they're perfectly toaste
863
00:33:20,366 --> 00:33:23,700
I mix it with a little bit
of flour, panko
864
00:33:23,702 --> 00:33:27,070
and put a little bit of
that ranch packet
to give it kick.
865
00:33:27,072 --> 00:33:28,205
So now that I have
my dredge,
866
00:33:28,207 --> 00:33:30,941
I run and
I get my cheese cubes.
867
00:33:30,943 --> 00:33:32,943
I take my
chilled mozzarella cubes
868
00:33:32,945 --> 00:33:34,411
and I put them in
the buttermilk
869
00:33:34,513 --> 00:33:36,413
and then I put them
into my breading.
870
00:33:36,515 --> 00:33:38,415
If you make them too thick
with the breading,
871
00:33:38,517 --> 00:33:41,785
it's just going to be gummy
and not good.
872
00:33:41,787 --> 00:33:43,253
If you make them too thin,
873
00:33:43,255 --> 00:33:44,955
those suckers are just
gonna blow up.
874
00:33:44,957 --> 00:33:47,524
If that cheese explodes
when it drops in the fryer,
875
00:33:47,526 --> 00:33:49,426
I literally have nothing.
876
00:33:49,495 --> 00:33:50,927
I mean, I lose.
877
00:33:50,929 --> 00:33:52,262
What else can I do?
878
00:33:52,264 --> 00:33:54,464
I have a little bit
of extra time.
879
00:33:54,466 --> 00:33:55,499
Let's make some more sauce.
880
00:33:57,302 --> 00:33:58,802
[Guy]
Is Ronicca shopping again?
881
00:33:58,871 --> 00:34:01,304
[Ronicca] I'm like,
"Add some chipotle pepper,
882
00:34:01,373 --> 00:34:02,939
a little honey,
just a little mustard,"
883
00:34:02,941 --> 00:34:06,009
and I literally used
one sauce to make three.
884
00:34:06,011 --> 00:34:07,310
[Guy] How are we doing, Chef?
885
00:34:07,378 --> 00:34:09,513
Good. I'm just seeing if I can
get another sauce out of this.
886
00:34:10,215 --> 00:34:12,816
I am this close to the final
887
00:34:12,885 --> 00:34:14,785
I wanna make sure
it's perfect.
888
00:34:16,822 --> 00:34:18,188
[Guy]
Seven and a half minutes!
889
00:34:19,992 --> 00:34:21,725
So while my
sausage is cooking,
890
00:34:21,794 --> 00:34:24,261
I need to get this spicy
cheese sauce started.
891
00:34:24,263 --> 00:34:27,631
And I can use the pretzel
as a thickener
892
00:34:27,633 --> 00:34:29,966
so I throw it into the fryer
893
00:34:29,968 --> 00:34:31,568
To make my cheese sauce,
894
00:34:31,570 --> 00:34:35,072
I'm gonna use butter,
spicy pickled peppers,
895
00:34:35,074 --> 00:34:37,808
cheese sauce
and Oaxacan cheese.
896
00:34:38,777 --> 00:34:41,912
This is Mike nachos
in a sauce.
897
00:34:41,914 --> 00:34:43,980
When I pull my soft pretzel
out of the fryer,
898
00:34:43,982 --> 00:34:46,817
I can see that it's nice
and crispy and toasted.
899
00:34:46,885 --> 00:34:49,319
So I throw it into
the food processor
900
00:34:49,321 --> 00:34:50,954
to make a small crumb.
901
00:34:50,956 --> 00:34:53,824
I'm really hoping that this
soft pretzel crumble
902
00:34:53,925 --> 00:34:56,593
is gonna add enough texture
for my dish.
903
00:34:56,595 --> 00:34:57,828
I wanna reheat my bread
904
00:34:57,929 --> 00:34:59,362
so I throw it
back on the grill
905
00:34:59,364 --> 00:35:01,865
and then I focus
on my sofrito mustard.
906
00:35:01,867 --> 00:35:05,268
I throw it into the blender
along with sofrito.
907
00:35:06,505 --> 00:35:08,371
Get it mixed up and smooth.
908
00:35:09,208 --> 00:35:10,407
[Guy] 5 minutes!
909
00:35:11,176 --> 00:35:12,876
5 minutes. Five to go!
910
00:35:12,878 --> 00:35:15,879
[Ronicca] Time to get
my cheese cubes.
911
00:35:15,881 --> 00:35:17,514
[Guy] This girl runs
more than anybody I know.
912
00:35:18,717 --> 00:35:20,150
[Ronicca] I have
less than 5 minutes.
913
00:35:20,152 --> 00:35:22,419
I watch over the cheese cube
like a mother hen,
914
00:35:22,421 --> 00:35:24,921
very closely,
waiting to hatch.
915
00:35:24,923 --> 00:35:26,523
Work.
916
00:35:26,625 --> 00:35:28,558
I want them to be
super-crispy
917
00:35:28,560 --> 00:35:30,460
but sill all the way
cooked through.
918
00:35:30,462 --> 00:35:31,862
Fry, fry, fry.
919
00:35:31,864 --> 00:35:35,031
It's really hard to make sur
the the center of that chees
920
00:35:35,033 --> 00:35:37,801
is all the way melted to ge
that stretch that you want.
921
00:35:37,803 --> 00:35:39,669
Okay, come on, come on,
come on.
922
00:35:42,608 --> 00:35:43,907
[Guy] How are those
coming out?
923
00:35:43,909 --> 00:35:44,908
[Ronicca] They look perfect.
924
00:35:44,910 --> 00:35:46,309
All right.
Let's plate this.
925
00:35:46,311 --> 00:35:48,211
I take my Chinese takeout bo
926
00:35:48,213 --> 00:35:51,515
and I put it inside of
a paper boat.
927
00:35:51,616 --> 00:35:55,252
Hear that classic
checkered paper crinkle
928
00:35:55,254 --> 00:35:57,120
and that is so carnival.
929
00:35:57,122 --> 00:35:59,256
I stuff the ones that aren'
so perfect in the bottom.
930
00:35:59,258 --> 00:36:01,224
And then I put
the perfect ones on the top
931
00:36:01,226 --> 00:36:03,260
Then I put
the three sauces in,
932
00:36:03,262 --> 00:36:04,628
some cute little toothpicks
933
00:36:04,630 --> 00:36:06,630
so that it would not have t
get your fingers greasy.
934
00:36:06,698 --> 00:36:08,465
Pop it, pop it, pop it.
935
00:36:08,467 --> 00:36:09,966
And send it on the way.
936
00:36:15,607 --> 00:36:17,941
5 minutes. Five to go!
937
00:36:17,943 --> 00:36:19,376
Chef, how are
you feeling over here?
938
00:36:19,378 --> 00:36:20,944
I'm good. I'm getting there.
939
00:36:20,946 --> 00:36:22,612
So everything's going peachy
940
00:36:22,714 --> 00:36:24,281
It's the summertime.
941
00:36:24,283 --> 00:36:26,249
I'm feeling the fair vibes.
942
00:36:26,251 --> 00:36:28,418
And then I look over
at my bread...
943
00:36:28,420 --> 00:36:30,420
Watch those-- watch that bread
doesn't burn on you.
944
00:36:30,422 --> 00:36:32,088
Already been through
that issue.
945
00:36:32,090 --> 00:36:33,190
[Noelle] All right, well.
946
00:36:34,293 --> 00:36:35,592
It has died.
947
00:36:35,594 --> 00:36:38,795
At this point,
I have minutes left.
948
00:36:38,797 --> 00:36:40,130
[Guy] 4 minutes!
949
00:36:42,067 --> 00:36:43,667
I got 4 minutes.
950
00:36:43,669 --> 00:36:45,602
There's no way I'm gonna
put this on the plate
for the judges.
951
00:36:45,604 --> 00:36:46,670
[sighs] What a shame.
952
00:36:46,672 --> 00:36:48,305
She went to all that trouble.
953
00:36:48,307 --> 00:36:49,539
She had it, too.
954
00:36:49,575 --> 00:36:52,509
Book it to the bread aisle,
get these premade buns.
955
00:36:52,511 --> 00:36:53,877
Had plan A.
956
00:36:53,879 --> 00:36:54,878
[blows raspberry]
957
00:36:54,880 --> 00:36:57,514
This is plan, like, F.
958
00:36:57,516 --> 00:37:00,016
We're so close
to the finale,
959
00:37:00,018 --> 00:37:01,718
I can taste it.
960
00:37:01,720 --> 00:37:03,620
I gotta get
everything on the plate.
961
00:37:03,622 --> 00:37:05,522
So first,
I throw down this bun.
962
00:37:05,591 --> 00:37:08,825
Then I throw down
my sausage and my peppers.
963
00:37:08,827 --> 00:37:11,428
Gotta get that
cheese sauce on there.
964
00:37:11,529 --> 00:37:13,830
[Guy] Let's go.
You don't have that time.
Get it on the plate.
965
00:37:13,832 --> 00:37:15,799
Can forget
the sofrito mustard.
966
00:37:15,801 --> 00:37:18,168
Looking at my plate,
it's handheld
967
00:37:18,170 --> 00:37:20,036
and I know the flavors
are there.
968
00:37:20,038 --> 00:37:23,807
Three, two, one, that's it!
969
00:37:23,809 --> 00:37:24,941
Stop working.
970
00:37:24,943 --> 00:37:27,410
-[judges applauding]
-Wow!
971
00:37:27,412 --> 00:37:29,045
That'll get your heartbeat.
972
00:37:29,047 --> 00:37:30,413
[whistles]
973
00:37:36,722 --> 00:37:41,024
[Guy] Week four of
the elimination round
of our Summer Games.
974
00:37:41,026 --> 00:37:43,159
The chefs, they've had to
create a handheld dish
975
00:37:43,161 --> 00:37:44,628
using soft pretzels
976
00:37:44,630 --> 00:37:47,497
and without shopping
in aisle...
977
00:37:47,499 --> 00:37:49,599
Oh, yeah. They picked it.
Aisle 1.
978
00:37:49,701 --> 00:37:51,801
Up first, Chef Ronicca,
what do you got for us?
979
00:37:51,870 --> 00:37:56,506
Chefs, I made you the prefect
carnival handheld dish,
980
00:37:56,575 --> 00:38:00,043
mozzarella bites that are
dredged in pretzels,
981
00:38:00,045 --> 00:38:01,511
panko and flour.
982
00:38:01,513 --> 00:38:04,781
I've made a buttermilk
dressing dip, three ways.
983
00:38:04,783 --> 00:38:08,118
And I used the pretzel salt
on top of the curds
984
00:38:08,120 --> 00:38:10,353
to put a little bit of
extra salt on it.
985
00:38:11,323 --> 00:38:13,790
I got a mouthful
of deep-fried cheese.
986
00:38:13,792 --> 00:38:15,492
So we're not off
to a bad start.
987
00:38:15,494 --> 00:38:16,726
You nailed it.
988
00:38:16,728 --> 00:38:19,829
I'm not a big fan
of fried food.
989
00:38:19,898 --> 00:38:22,766
But this is a very,
very good handheld bite.
990
00:38:22,768 --> 00:38:25,502
I think fried cheese
was a great idea.
991
00:38:25,504 --> 00:38:26,803
Perfectly executed.
992
00:38:26,838 --> 00:38:29,005
I love that you went
with the pretzel salt,
993
00:38:29,007 --> 00:38:32,509
so it is reminiscent of
that sort of crunchy salt
that you get on the pretzel,
994
00:38:32,511 --> 00:38:33,877
which I think is lovely.
995
00:38:33,879 --> 00:38:35,278
Nice trio of dips.
996
00:38:35,280 --> 00:38:36,880
I don't know if
we needed all three.
997
00:38:36,882 --> 00:38:39,416
[Antonia] I like the chipotle
and the classic ranch.
998
00:38:39,418 --> 00:38:42,218
But the honey one is--
is not very good.
999
00:38:42,220 --> 00:38:43,420
[Guy] Thank you very much.
1000
00:38:43,488 --> 00:38:45,622
Up next, Chef Noelle.
1001
00:38:45,624 --> 00:38:48,325
Okay, so every summer
when I was growing up,
1002
00:38:48,327 --> 00:38:51,094
my family would go to
the California State Fair.
1003
00:38:51,096 --> 00:38:54,130
My dad would always get the
sausage, peppers and onions.
1004
00:38:54,132 --> 00:38:55,699
And my brother
always wanted nachos.
1005
00:38:55,800 --> 00:38:59,569
So this is a handheld
sausage hot dog
1006
00:38:59,571 --> 00:39:01,805
with a sofrito mustard
1007
00:39:01,906 --> 00:39:05,508
and then also
a spicy nacho cheese.
1008
00:39:05,577 --> 00:39:10,914
You need that bun
to soak up some of that
fatty lusciousness.
1009
00:39:10,916 --> 00:39:12,215
You can't eat it every day,
1010
00:39:12,217 --> 00:39:14,417
but today, I'm enjoying this.
1011
00:39:14,486 --> 00:39:16,286
It's absolutely delicious.
1012
00:39:16,288 --> 00:39:18,254
This is a carnival experience.
1013
00:39:18,256 --> 00:39:19,723
I mean,
when you bite into it,
1014
00:39:19,725 --> 00:39:21,725
it's cohesive,
it works together.
1015
00:39:21,826 --> 00:39:23,626
I think for
not having aisle 1,
1016
00:39:23,628 --> 00:39:27,597
you were really smart
in your version of
a sausage and peppers
1017
00:39:27,599 --> 00:39:29,165
meets the nacho.
1018
00:39:29,167 --> 00:39:33,136
I think it was smart to use
the pretzel to thicken up
the cheese sauce.
1019
00:39:33,138 --> 00:39:35,939
I know that you were
going for that pizza bottom
1020
00:39:35,941 --> 00:39:37,207
and then ended up
getting burned.
1021
00:39:37,209 --> 00:39:38,942
I'm happy that
you didn't serve us that.
1022
00:39:38,944 --> 00:39:42,512
But the sausage is soft
because it's that
Portuguese kielbasa style.
1023
00:39:42,614 --> 00:39:44,214
The sausage is soft,
the bun is soft.
1024
00:39:44,216 --> 00:39:46,349
So there's not a lot
of textural difference here.
1025
00:39:46,351 --> 00:39:47,951
Thank you.
1026
00:39:47,953 --> 00:39:49,419
Uh, chefs, nice job.
1027
00:39:49,488 --> 00:39:51,121
Unfortunately, one of you
will be going home.
1028
00:39:51,123 --> 00:39:52,522
But let the judges deliberate
1029
00:39:52,524 --> 00:39:53,823
and we'll call you back
when we have a decision.
1030
00:39:56,628 --> 00:39:58,294
Judges, after four weeks,
1031
00:39:58,296 --> 00:40:01,331
which of these chefs earns
the final spot in the finale?
1032
00:40:01,333 --> 00:40:02,465
What do you guys think?
1033
00:40:02,533 --> 00:40:06,336
That Ronicca did a great job
with her fried cheese.
1034
00:40:06,338 --> 00:40:09,005
I don't think the pretzels
showed up in her breading
1035
00:40:09,007 --> 00:40:10,607
as well as it could have.
1036
00:40:10,609 --> 00:40:15,412
If Noelle had knocked that
just a little bit further
out of the park,
1037
00:40:15,480 --> 00:40:16,780
she probably would've
waked away with it.
1038
00:40:16,782 --> 00:40:17,814
But at the end of the day,
1039
00:40:17,883 --> 00:40:19,949
I find myself
coming back to Ronicca
1040
00:40:19,951 --> 00:40:21,818
and saying, "Listen,
it might have been simple,
1041
00:40:21,887 --> 00:40:23,486
but it was done right."
1042
00:40:25,056 --> 00:40:26,356
[Guy] Judges,
thank you very much.
1043
00:40:26,358 --> 00:40:28,091
Let's go ahead and bring
our chefs back in please.
1044
00:40:33,298 --> 00:40:35,598
Well, I will say this
to both of you,
1045
00:40:35,667 --> 00:40:37,233
you have battled hard.
1046
00:40:37,235 --> 00:40:39,602
This has not been
an easy four weeks.
1047
00:40:39,671 --> 00:40:41,805
Unfortunately, one chef
will be checking out.
1048
00:40:41,906 --> 00:40:43,940
Someone will be
meeting the rest of the group,
1049
00:40:43,942 --> 00:40:47,343
will be coming back
for week 5 for the finale.
1050
00:40:47,345 --> 00:40:50,313
The chef that will be
checking out
1051
00:40:50,315 --> 00:40:54,317
in the final elimination round
of week 4 is...
1052
00:40:54,319 --> 00:40:55,785
unfortunately,
1053
00:40:57,055 --> 00:40:58,288
Chef Noelle.
1054
00:40:58,290 --> 00:41:00,623
Chef, I gotta say it,
1055
00:41:00,625 --> 00:41:02,692
uh, you've battled hard,
you're a great cook.
1056
00:41:02,694 --> 00:41:04,527
I am so sorry
we're gonna say goodbye.
1057
00:41:04,529 --> 00:41:05,528
But it was great to have you.
1058
00:41:05,964 --> 00:41:07,063
Thank you, Chef.
1059
00:41:07,065 --> 00:41:11,801
I was this close to
making it to that finale.
1060
00:41:11,903 --> 00:41:14,270
It was a great
opportunity to be here.
1061
00:41:14,272 --> 00:41:17,240
I'm ready to go home,
sit on a beach,
1062
00:41:17,242 --> 00:41:19,342
drink a wine cooler.
1063
00:41:19,344 --> 00:41:23,713
Chef Ronicca, we'll see you
next week for the big finale.
1064
00:41:23,815 --> 00:41:25,982
Please get some rest,
focus,
1065
00:41:25,984 --> 00:41:27,417
come back to do battle.
1066
00:41:27,519 --> 00:41:29,152
-Thank you. Thank you.
-Okay? All right, Chef.
1067
00:41:29,154 --> 00:41:30,153
Thank you very much.
1068
00:41:30,155 --> 00:41:31,387
So there you have it.
1069
00:41:31,389 --> 00:41:32,956
The final four have
been chosen.
1070
00:41:32,958 --> 00:41:35,625
Who will be named the
Champion of the Summer Games
1071
00:41:35,694 --> 00:41:38,328
and take home up to
25,000 bucks?
1072
00:41:38,330 --> 00:41:39,529
If you wanna find out,
1073
00:41:39,598 --> 00:41:41,698
you gotta join us
next week for the finale.
1074
00:41:41,700 --> 00:41:42,966
The final four.
1075
00:41:42,968 --> 00:41:44,801
This is where
it's gonna get tough.
1076
00:41:44,903 --> 00:41:47,170
And you scored yourself...
1077
00:41:47,172 --> 00:41:49,339
-salmon.
-Aah!
1078
00:41:49,341 --> 00:41:50,340
Swimmin'.
1079
00:41:50,342 --> 00:41:52,275
Taking my first
bite of food,
1080
00:41:52,277 --> 00:41:53,509
it screams summer.
1081
00:41:53,511 --> 00:41:55,044
[Ronicca] This is the
Summer Tournament finale,
1082
00:41:55,046 --> 00:41:58,715
and there's a giant trophy
that I have a shrine
being made for right now.
1083
00:41:58,783 --> 00:42:00,116
I'll see you then. Adios.