It's time for an epic summer tournament, Hunter.
I've invited eight Triple G winners
to face off in an intense 5-week culinary competition.
Oh, those are beautiful.
[Guy] Tonight, our five remaining chefs
are taking their taste buds
on a summer trip around the world.
[Dan] Who doesn't love a nice summer vacation?
[Guy] It's part four of Guy's Summer Games right no
on Triple G.
-Get to work! -Around the world. Around the world.
[laughs heartily]
So let's meet our five fearsome chefs.
Hello hello. Oh, another new hat.
Hello.
Everybody's-- You've got the rainbow colors for the aprons.
This is so cute.
[all chuckling]
I gotta tell ya, it's nice to see you back.
We've lost three great chefs that we enjoyed so much.
And we're now down to you five.
So I think, after all this hard work,
we deserve a little change of scenery.
So what I was thinking is that we would take your taste buds
on a summer trip around the world.
So much fun.
[laughing]
So for your first challenge, let's make a dish
that you can find all over the globe.
I want you to make the judges a grilled meat dish.
So, now, since we can't actually leave
and we're stuck here in Flavortown,
I thought we would bring the world to you.
And we're gonna play a little game that we like to call
Around the World in Flavortown.
So, we have four international sample tables around the market
with tasty items from various countries.
So decide which two...
which two you're going to use in your grilled meat dish.
Okay, they're located throughout the store.
I don't know who's manning 'em today,
but it could be anybody.
So, 30 minutes to sample, shop, prepare and plate
your grilled meat dish.
Easy-peasy. Now, remember,
somebody's going to win best dish,
get 5,000 bucks
and automatically go into the big finale.
Bottom two are gonna still battle for that spot
of getting into the finale.
So without further ado, let's get into this.
Who's cooking in station 3?
-We don't know. -We don't know.
Um, who cooked in station 2 last time?
Who cooked in station 1 last time?
Okay, well, you--
I don't think you're gonna go back to station 1--
[screams] Aah!
I thought I had 'em.
I thought I had 'em!
Gosh, I thought I had 'em.
I didn't have a chance.
[Dan] This week is the semifinals.
There's five of us left
and I can feel the walls starting to close in on us.
What am I gonna do here?
To me, a grilled meat dish should be really simple and to the point,
all over the world.
I'm thinking beef bacon and pork meatballs.
Meatballs are the perfect summer food.
Put 'em on a skewer and you can just like walk aroun
and eat 'em in the yard.
Now, I have to use at least two of these samples in my grilled meat dish.
So I run up to the first table,
I see the Stroopwafel.
It's crispy.
It's caramelly. It's unctuous.
Who wants that?
I think I'm gonna pass on this.
Paletas de mango, everyone.
It's spicy mango lollipop.
The second table I see is the mango chili lollipops.
The mango chili lollipops are sweet,
they got a little bit of kick.
Take some with you. There you go, there you go.
Good for like sauces, vinaigrettes.
I'm thinking I could use this for my glaze for my meatballs.
[Hunter] Taste of Taiwan? Come on now, milk tea.
[Dan] So when I get to the third table,
[Hunter] Delicious. Matcha flavor.
What do you think?
And it's boba tea.
-I'll think about it. Yeah. -You sure?
Thanks, but no thanks, Hunter.
I'll see you next time.
Imagine that with meat.
I run up to the final table,
I see the lychee gummies.
The sweet, the savory,
the gummy, the meat! Oh!
I think I can definitely use these for my glaze
'cause they're sweet and they'll melt down into a nice sauce.
Definitely gonna need some type of...
soy or something like that.
Asian flavors lend themselves really well
to make a nice glaze when you're just trying to
coat something that's coming off the grill.
That's not terrible.
So far,
this tournament has been like a roller coaster.
Delicious. It tastes like the 4th of July.
Come on.
Congratulations,
Chef Christian and Dan.
Well done, gentlemen.
I've been up, I've been down.
If I could sneak through this week,
I'm automatically going to the finals.
All right.
[laughing hysterically]
[Ronicca] This is Around the World,
and I have to make a grilled meat dish.
There's grilled steak around the world.
I mean, we got our wagyu in Japan,
we got our Brazilian steak.
I mean, it's everywhere.
-I'm coming, Chef! -Welcome.
I go and try the lychee cand
It's hard to put these sweet things into a dish.
It makes me think of cream corn.
Please, grab yourself a bag. They're delicious.
And I can definitely use these lychee gummies
as the sugar for cream corn
Grab it, grab it! Taste it. Fantastic.
I wanna use the Stroopwafel kind of like a crumbly textu
for the cream corn.
-Yeah, I'll take it. -There you go.
Give me a few of 'em.
For my grilled meat dish,
I knew I wanted to do chimichurri
and I wanted them to be abl to sop up that chimichurri with bread.
So, I don't really want it, but I need some energy.
Do what you gotta-- Yeah, here, just take all the cans if you want.
Now, that's how you do it!
There's a little bit of like lime,
there's a little bit of heat,
there's a little bit of sugar.
It's actually the most balanced candy, so far.
These are terrible.
[laughing]
[Noelle] Guy wants us to mak a grilled meat dish.
To me, that means a burger.
And the first thing I think of is the Mediterranean.
I'm gonna do a lamb burger with goat cheese spread.
Maybe we can't be in the Mediterranean right now, but
I'm gonna transport us there through this lamb burger.
Have a taste.
-What is this? -Stroopwafel.
Stroopwafel's not very Mediterranean,
but I know that I can put th Stroopwafel in the goat cheese
to sweeten it up and give it an extra flavor.
-No, okay. -What is this?
It's a paleta. Sour, a little bit of tart.
-A little bit of both. -You never know.
It's tangy, it's spicy, it's delicious,
so why not use it to put a glaze on top of my burger
Also, because I have to use it.
There's no choice.
What station am I in?
Do they go with meat? Ah-ha, yeah, they do.
We're gonna need that.
These lychee candies,
they're very sweet.
You would never put this in a grilled dish.
You wanna take some lollipops?
-Yeah, yeah. I do. -It's a mango-chili lollipop.
It's an easy sell, mango-chili lollipops.
Damn, these are spicy.
These whammies are so difficult.
I realize, "Duh, this spicy mango-chili lollipop
with the sweet lychee candy is gonna make a great glaze.
And it like hits me like over the head.
I'm like I'm gonna make some sort of sticky-sweet pork chop.
-Yeah, I'll take that. -There you go.
I eat these waffles with my kids.
So I'm gonna use a third sample.
Crazy? Yes.
Actually, you know what?
We're gonna do that.
But I wanna go above and beyond
because I want to go to the finals.
So I have a sheet of pepper in my apron
because I didn't want to pick 'em all out.
[Christian] As soon as guy said "grilled
I knew I wanted to go Caribbean jerk food of some sort.
I'm going to grab Korean short ribs.
And I don't wanna hide my sample ingredients.
Here we go, here we go, here we go, here we go, here we go!
And I know I really want to make coconut rice.
Stroopwafel, Stroopwafel.
-Taste it. Sold! -I taste the Stroopwafel,
and I know I can use this in the rice
just to build the body of flavor that coconut rice already has.
There you go. Try one of those.
I love Japan.
Lychee gummies, one of my favorite snacks.
Imagine that with meat.
Mmm-hmm!
I don't know how I'm gonna use 'em, but I'm gonna use 'em.
That's a future me problem.
Got some thyme.
The flavor profile I'm goin for is authentic jerk.
I won best dish the first week.
And then I won best dish with the best duo,
me and Dan.
Right now, the competition is mine to lose.
And I don't plan on losing.
So here to discuss tonight's dishes
is our worldly panel of judges.
We have acclaimed executive chef
who's Southern California restaurants have breached flavors around the world,
the one and only neon princess warrior herself
and also a fan of lollipops,
Chef Antonia Lofaso.
Chopped Grand Champion,
acclaimed chef and world traveler,
the one and only Chef Madison Cowan.
And a food authority he traveled to virtually
every fair and theme park in North America
as the host of Carnival Eats
the one and only carny barker himself,
Noah Cappe.
What's the farthest country you've been to?
Mozambique and Nampula.
Nepal, Patan.
Everywhere but Russia
and my wife's country, Denmark.
-I've gone everywhere else. -Never been to Denmark.
But I've been to every state in the country though.
-Yes, you have. -Not a lot of people can say that.
That's very true.
[Guy] 21 minutes.
-[Dan] All right. -Got a good idea of what to do in here, Chef?
I wanna make some really nice beef bacon and ground pork meatballs.
Do a little bit of glaze,
kind of like Asian-inspired.
And I think I might be on to something here.
Okay.
I do meatballs quite a little bit.
First thing I'm gonna get started on is
working on my glaze for my meatballs.
I've got my two samples,
the mango-chili lollipop
and the lychee candies.
Oh-ho, what a pain in the butt.
I actually wanna get like a nice sweet and sour going
with the sauce.
And it's really just gonna kind of cook down,
these candies are gonna mel
and it's gonna get this awesome sticky, gooey textur
that's really gonna stick to these meatballs.
There we go. They're melting.
Five chefs left in the tournament.
It's been going on for the last four weeks.
This is going to determine who makes it into the finale.
[Dan] I'm so close to being the summer champ,
that I'm getting sunburned.
[Antonia] Five chefs left in the tournament.
We will pick a winner. Two will go to the bottom.
[Noah] And whoever wins this round
has a guaranteed spot in the finals.
This is arguably the biggest round of the competition.
[Antonia] Steaks are high.
Literally, I've been dying to say that all tournament.
So what do you got going in here?
I'm gonna do a Mediterranean lamb burger
and a harissa sauce with goat cheese
-and arugula. -Okey dokey.
Sounds pretty straightforward.
♪ Mediterranean lamb burger ♪
You know I'm stressed when the shoulders come out.
I'm gonna use this as a glaze on my lamb burger
with the paletas de mango.
How else are you gonna put a candy in a burger?
My lamb burger, I know that it needs to tast like the Mediterranean.
So I'm putting fresh herbs, Calabrian chilis
and then this Stroopwafel is not only gonna add some sweetness,
but it's also gonna act as a binder
to hold all together and be more smooth.
If there is one thing I have learned from this summer tournament,
it's that you need to seaso every little, tiny thing.
Season it, people.
Making sure it's flavorful.
All right.
Did you just chug some of that?
Yeah, man. I love it.
I'm not using it. I'm just drinking it.
What are you-- what's the game plan?
I'm doing a charred ribeye
with a charred green onion chimichurri
with some cream corn and grilled bread.
How do you feel about it?
I-- sounds good to me. I'm hungry.
Sweet, sweet.
I know I need to start getting that lychee melting
so I put the lychee in the saute pan,
put some heavy cream in it to try and heat that up.
I can definitely use these lychee gummies
as the sugar for my cream corn.
Where's my Stroopwafel?
I wanna use the Stroopwafel as kind of like a thickener for the corn.
I ain't messin' this up today.
What do you think you're using?
So I'm gonna do and Asian Southwest-y pork
with a sticky sweet mango chili lollipop lychee candy glaze
with charred poblano sauce.
A little crazy, I think.
I like where you're going.
First thing I do is I take the pork,
put a little bit of salt on it.
I cannot forget the salt,
because I literally under-salt everything in this tournament.
I should honestly just carry it around with me in one hand
and just-- just keep doing i like a flower girl.
Except, it's salt. So I'm the salt girl.
Like, "Hello, do you need some salt?
Would you like some salt?"
I feel like that I'm learning and growing.
I'm going to bring home the win.
So we might as well just do the interview right now
'cause I'm gonna win the whole thing.
So the next thing I'm gonna
is start on my sticky sweet glaze for that pork chop
using the lychee candy
and the mango and chili lollipop.
Gina's actually taken the lychee candy
and that mango candy
to cook it down and make a glaze for her pork chop.
Look at us, teaming up with our ingredients.
-Right? -What!
You're welcome, Gina.
It's gonna be sticky!
Sticky melty mess. That's what this is.
Christian, what are you gonna use, buddy?
I'm gonna do a jerked short rib,
put the Stroopwafel inside of the coconut rice
and the lychee glaze over the short ribs.
Got it. Wow, you're busy.
Guy said "around the world,
so there's no point in going down the street to like Columbus, Ohio.
Let's go to the Caribbean.
First thing I need to get going is this jerk marinade
so that the short rib has ti to absorb a lot of flavor.
I'm gonna get my short ribs soaking up this marinade
because I know I don't have a lot of time to impart all of these flavors
That is jerk, baby.
It's jerk, jerk, jerk, jerk, jerk.
-Christian, how you doing? -I'm doing pretty good.
I've got my, uh,
my side for the... foundation going.
It's time to work on my coconut rice.
I have Stroopwafel,
and I know I can use this in the rice.
So now it's gonna be coconut, caramel,
a little sweeter. It's gonna be great.
This entire tournament,
I set the bar really high for myself
and put a target on my back,
twice.
No way I'm going down this round.
Mmm!
[Madison] 10 minutes, homies. 10 minutes, chefs.
[Dan] I think beef bacon and pork are perfect,
because both of them are very fatty and rich.
For meatballs, you really wanna combine your mixture well
so that everything gets really well incorporated.
Dude, I love grilling outside of the summertime.
Everything is summer about a grilled meat dish.
So once my meatballs get nice and charred on the gril
I'm gonna add them to my gla and sort of just let them cook down.
The glaze tastes really good
You've got sweet, you've got salty,
you got sour. It's delicious.
They're gonna be these awesome little glistening morsels of meat.
All right, gotta get a nice crust on here for the judges.
Okay, now I get started on my ribeye.
A nice crust all the way around.
My steaks are finishing off and I start on my chimichurr
thinking about what Guy and the judges have said the last two weeks.
It's a gorgeous-looking dish.
The sweetness is not overpowering that mango
and the use of that canned mango.
[Ronicca] I just-- I can't even believe I'm still here
Like, I'm still here.
I know I'm a great chef,
and I actually have a chance to win.
I just need to do a little whoosah.
[Guy] Chefs, you have 8 minutes.
Work with purpose!
It's 8 minutes till you're plated.
The battle of the... [chuckling]
Nobody I'd rather be next to right now.
[Noelle] Once my paletas de mango is completely reduced
and into a nice little glaze
I throw it on top of my burgers.
They're huge, so I've gotta get those straight in the oven.
Every good burger needs a condiment.
So now I'm getting started on my Stroopwafel goat cheese spread
because doesn't that sound delicious?
It needs more Stroopwafel.
Which is not something I never thought I would say.
I really wish right now that I was on a boat in the Mediterranean.
Put me in a tiny, little boat, just like...
off into the distance.
[Guy] 7 minutes! Seven to go, chefs.
[Gina] There's such a fine line between
really great and beautifully-cooked pork
and a little bit over.
And, like, that's what you never want,
especially at a competition.
The next thing to do is start on my poblano sauce.
So I take my poblanos and I throw 'em on the grill
I don't think that there's anything more delicious and summery
than a quick like pepper sauce.
Bright and delicious, they're super-great with por
So now I'm gonna crumble these Stroopwafels from the Netherlands
in the pan and like get it whacking,
and then I hit that with some smoked salt.
It's gonna make my kids so excited 'cause they actually know what those are
And they're gonna be like, "Mom, you used the waffles."
They'll probably go get one from the cabinet.
[Guy] We are getting into danger time.
6 minutes, chefs.
[Christian] I'm gonna work o my blackberry and relish.
I'm literally just unwrapping the gummies
and throwing them into a pot of a little bit of water
so that they just render down into a sirop.
I'm slicing my fresh sweet peppers,
parsley and some chives
just to add some herbaceousness.
And, finally, last but not least,
the blackberries.
I know that the blackberries
they're gonna brighten and lighten that jerk seasoning
Yeah, no, that works.
Oh, those are beautiful.
What I really want out of these short ribs
is a sticky sweet texture on the outside,
the salty umami in the middl and just tender.
I'm talking flash on the grill.
Just flash... yeah.
I'm gonna let these rest.
Christian, you stop yourself right now
with those Korean short ribs!
Love it.
-It's jerk. -[Guy] 5 minutes, chefs!
[Dan] My meatballs are done cooking in the glaze.
I'm now gonna put them on a skewer,
'cause I'd envision myself walking around a luau
just popping them into my mouth.
I'm just gonna spoon some more of this glaze
right over the top of these meatballs.
[Guy] 4 minutes! 4 minutes to be plated and finished.
[Ronicca] Now it's time to start plating.
So I put the cream corn in bowls.
I pull out my steak.
Beef! It's what's for dinner.
But I wish I would've got a more petite steak
and I'm not gonna be able to cut into these suckers.
I really wish that I would have sliced that steak for the chefs,
but I just didn't have time
Then I top it with my grilled bread.
Chimichurri smear on the bottom.
I top the cream corn with a little bit more of the Stroopwafel.
[Guy] 3 minutes! 3 minutes, chefs.
[Noelle] So I'm opening up the oven and checking my burgers
and I noticed that they're way undercooked.
Oof!
Clock is ticking.
So I gotta cut 'em in half and throw 'em on the grill.
I cannot serve a raw lamb burger to these judges
or I am going home.
First, I put down my ciabatta bun,
get the harissa sauce on the bottom,
slather the top side of the bun with my Stroopwafel goat cheese
and then my lamb burger.
But now, it might be overcooked.
[Guy] Chefs, 2 minutes. Two to go!
[Gina] Time is running down and it's time to plate.
First thing, we need to sheet the peppers out
and I put them alongside of the plate.
And then I take my poblano pepper sauce,
and here's a like fun little tip.
If your plating is not going the way you think it should be going,
smack the spoon on it and ju make the whole thing messy.
I'm taking my pork out.
I was so dangerously close to it being over.
I have to tell you, I have no idea which way this is gonna go.
And then I cover it in my sticky sweet glaze,
and then I get my blackened Stroopwafel crumbl
put it across the top of the pork.
[Guy] 1 minute.
[Christian] I'm feeling a little frazzled.
The rice, it's getting a little-- little extra thic
I can only hope that this works.
Then, it's two ribs per plat
And, finally, the blackberry lychee relish
[Guy] Four, three, two, one, that's it!
Stop working, chefs.
Nice job, everybody.
Well done, chefs.
-Yo, bro, do you think you did good? -Yeah.
-Yeah, sweet. -You good?
[Guy] I gotta tell you, chefs,
your grilled dishes look out of this world.
Let's take it to the judges. Right this way.
[Guy] All right, judges, here we are.
This is game 1 of Guy's Summer Games, Part 4.
Around the world in Flavortown they got to go.
Our chefs had to make a grilled meat dish
using at least two international ingredients.
What a giving rest--
I-- this place just amazes me.
Give, give, give, give, give.
Up first, Chef Christian.
Stroopwafels and gummies.
Judges, what I have for you today,
I have Jamaican jerked short ribs
on a bed of Stroopwafel coconut rice
with a blackberry sweet pepper lychee relish.
The cook on the meat is perfect.
It holds so much flavor.
Chef Christian, did you make this dish, you know, with me in mind?
-Yes. -Good answer.
Not true, but good answer.
The candies melted down marries well with it.
And it marries well with those traditional Jamaican flavors, right?
The surprising addition of that blackberry, uh, was nice
and added a little pop, and my mom's gonna be happy
because I'm eating fruits and veggies.
The rice was really sticky and clumpy.
This is candy, this is gummy.
When you get into that under part,
uh, it's really just kind of fusing together
and making these little kind of like papier-mache balls.
Thank you.
[Guy] Up next, Chef Gina.
Lychee gummies, the waffles, paletas.
What'd you make?
I made grilled pork chops
and then did a quick char on the chilis
and then some shishito peppers.
Kudos to you for taking three of the items.
You only needed to do two.
And it actually works.
The stickiness from the lychee candy
and then along with my cand with the heat,
the sour, the bright,
all works so well in that glaze.
If you didn't tell me, uh,
that this was a crushed-up piece of like a wafery waffle,
uh, I would have no idea.
It is a perfect element and balance to the pork chop.
It just works so well together.
The only note I would have for you is that
the pork is a little bit over.
Thank you, and I'm sorry.
Up next, Chef Dan, Stroople and paletas.
For my grilled meat dish,
I made beef bacon and pork meatballs
with a lychee and mango-chili lollipop glaze.
When you have a minimalist dish like this,
whatever's on that plate,
it better be spot-on.
And I can tell you,
this meatball, it is exactly that.
-Thank you. -[Antonia] Amazing.
I love the heat, I love the lime, I love the green onion.
Both of those candies as a glaze worked very, very, very well.
The stick's a little long.
I feel like there's a Harry Potter, uh... waiving- you know what I mean?
[casting made-up spell]
That's awesome.
I didn't get enough of that candy.
I wanted a little bit more of the sweet kind of global candy infusion on there.
That fell a little bit short,
but the rest of it, well done!
[laughing] That was funny.
Up next, Chef Ronicca. What do you have for us, Chef?
For my grilled meat,
I made a grilled ribeye
accompanied with a grilled green onion chimichurri.
I have a cream corn
that I sweetened with the lychee gummies
thickened with the Stroopwafels.
My favorite bit would be the sweet corn.
The Stroopwafel is spot-on.
But the lychee takes it a bit over the top
as far as the sweetness is concerned.
The chimichurri is delicious.
Um, the really strong flavor of oregano that you put in there
I think is beautiful.
This is a monster piece of meat.
It's gotta been done perfectly
but it wasn't all the way there.
I'm like stuffed.
[Guy] All right, Chef Noelle.
What do you have for us?
I have a Stroopwafel goat cheese lamb burger
with Calabrian chilis and some Mediterranean spices.
And then I used the paleta from Antonia for the glaze.
There's also a spiced harissa,
which is on the grilled bread.
The white sauce that you made,
you could bottle that.
You could actually market that.
Um, you tamped down the sweetness of the Stroopwafel
with that cheese and everything else.
It's just absolutely beautiful.
The mango lollipop had the sugar,
the flavor of the mango, the heat and the sour.
It all works so well in that glaze.
I mean, you can actually see as I squeeze here,
there's so much beautiful juice in the center.
Mine's cooked so lovely on the ends here.
It's really, really, really charred.
So, somehow you managed to like burn it
and perfectly cook it all at the same time.
There were some elements, like the finer touches in your sauces,
uh, that I thought were really nice.
That charcoal-y kind of overdone flavor
was a little too present.
Thank you.
Chefs, judges, thank you very much.
You took us around the world in five plates.
Who's got the best dish? We'll find out.
Two will go into sudden death
in a final round of competition tonight.
Chefs, back to your kitchen. We'll call you when we have a decision.
Thank you.
Judges, let's talk about this best dish.
I mean, standouts for me were Christian's short rib
and Gina's pork chop.
Who's in the bottom?
[Guy] Two will go into sudden death
in a final round of competition tonight.
And who is going to move on to the final four?
$5,000 best dish is...
Congratulations,
Chef Gina.
-Oh, my God! -Congratulations.
5,000 bucks, Chef.
-Thank you so much! -We'll see you next week.
Nice job, Gina.
Just missing it by a bit,
Chef Christian.
-We'll see you next week. -Thank you.
See you, buddy.
Unfortunately, two are gonna be in the elimination round
and one is moving on by the hair of your chinny chin chin.
The chef that will move on to next week will be...
Dan, you go to next week.
-Thank you. -Listen to what they told ya.
You both are great cooks.
You've proven it here in Flavortown before.
Time to dig deep and fight it, okay?
Chefs, back to your carts. Good luck.
Well, chefs, there's only one spot left in the big finale.
Who wants it?
To be in the finale,
you have to cook this next round like nobody's business.
This elimination round, I want you to make a handheld dish.
The kind of convenient comfort food that
you'd walk around an amusement park with.
Everybody's got their favorite.
No fork, no knife required.
You know, the...
Yeah. So we're taking a trip to Foodie World.
The only food theme park in the country.
First up, it's Hammer Time.
Who wants to go first?
Step up, step in, come in and win.
You are swinging to determine what whammy
-both of you must incorporate in your dish. -[groans]
Frozen lemonade.
Frozen corn of the cob.
Soft pretzels. Love me some soft pretzels.
Cheese curds, corn dog.
Iced tea mix at the top.
Come on, girl.
[Guy] Soft pretzel,
must use and incorporate item in your dish.
All right, Ronicca.
-You ever play skee-ball when you were a kid? -Mmm-hmm.
-You any good at this? -Yeah, I'm pretty good.
We love to play this here at Flavortown Arcade. Okay.
So here is your bucket of greatness.
You're going to be rolling to determine
what aisle you don't get to shop in.
[laughing]
So, if you can get it up to aisle 5,
take out your Asian aisle, take out your pasta aisle.
Aisle 10, all your meat and dairy and seafood.
Aisle 9, that'd probably be the best one
to be able to get bread and, uh, frozen stuff.
If you miss a ball and you go to aisle 1,
well, then you lose all your produce.
That'd be kind of tough. What are you going to go for?
-Is that the one you wanna roll? -I--
I think I'm gonna go for the sabotage game.
What is that one?
That means I'm going for aisle 1.
You're gonna go for aisle 1?
You think you can go 1 and...
I don't what she has planned and I know what I have planned.
Are you ready to have no veggies?
No!
You're sabotaging yourself.
I'm making something handheld that you'd eat at the fair.
-Okay. Hey. You ready? -Okay. I'm ready.
What about this?
[Guy] There you go. Aisle 1.
Okay. Back to your cart.
So, chefs,
you need to make a handheld dish.
You must incorporate soft pretzels into your dish.
And you cannot shop in aisle 1.
Uh, soft pretzels are in the frozen coffin.
Remember, you're not able to shop aisle 3, 2, 1.
Okay. No. I didn't say "go."
Giant soft pretzels. I wanna see these.
[Ronicca] I can't believe I'm in the bottom 2 again.
And Noelle has never been in the bottom,
so, yeah, I'm scared.
We cannot use aisle 1.
Thank you.
I feel really bad for Noelle,
but I know exactly what I'm gonna make
and I know I need no veggies.
For my handheld dish,
I'm making fried mozzarella bites.
Pretzel.
Soft pretzels are my absolute favorite snack.
Sorry.
I mix it with a little bit of flour,
a little bit of panko.
It's something fun, it's cheesy,
it's dirty, it's fried,
it's got the great dipping sauces.
I'm not gonna go down. I just keep going.
I run so fast,
because if I'm not running 50 mph,
I might lose.
I love giant soft pretzels.
So Ronicca takes away the produce on purpose.
[laughing] Yeah. Yeah.
At the state fair,
my dad always wants sausage and peppers,
and my brother always wants nachos.
And nacho cheese sauce.
So why not put those together in a handheld sausage dog?
I can't get fresh onions and peppers and garlic
to make a good sausage with peppers.
So I run to aisle 2 to look for some pickled pepper
and I run to the freezer section to get the frozen garlic.
Pretzel.
I have to use the soft pretzels.
So I'm gonna use it to thicken up my cheese sauce.
Mustard.
Every great hot dog has mustard.
Spicy ground.
I'm gonna make a sofrito mustard.
Sofrito will be good.
I know that I need a really good bun for my sausage.
So instead of grabbing premade buns,
I grab the pizza dough...
Pizza dough.
...and make a delicious steamed bun that way.
So now I'm on the bottom.
One of us is going to the finale.
I am raging and ready.
And I want it!
Aah!
This is where like hearts are broken in a tournament.
These two chefs, Noelle and Ronicca,
duking it out to see who makes it into next week's finale.
Ooh.
It doesn't get any bigger than this cook.
[grunts]
Whoo, this is tiring.
Here we go.
-What the game plan? -I am going to make fried mozzarella bites.
-Fried cheese. -Fried cheese.
-Great. -Yeah.
You're gonna take this pretzel
and then toast it off, dry it out.
-Yes, I am. Yes, I am. -Got it.
I've never made anything like this before,
but when I'm put under pressure,
I know that I can make it work.
Noelle could easily beat me
But, no, no, Noelle.
Now's my time to win.
I wanna make sure that I ge a good toast on that pretze
so I can crust that on the outside of the mozzarell
[Guy] You get better melt with the mozzarella.
The string, that pull.
The mozz is always my favorite.
[Ronicca] Next, I throw the in the blast chiller.
I need to get these mozzarel squares just a little bit co
because when you put a warm cheese into a fryer,
what do you think's gonna happen?
It's blowing up.
[sighs] Okay.
I get working on my ranch dipping sauce.
I'm running for sour cream.
I'm running for buttermilk.
I'm running for herbs.
Chives.
I'm running.
I mean, if Ronicca's wearing a Fitbit,
what are those numbers?
-[laughing] -Do you know what I mean?
What's happening right now on her exercise watch?
She's movin' and groovin'.
Ooh, it's so much bigger now.
Ronicca and I have got to hash this out.
One of us is going there. One of us is going home.
Sudden death.
[Guy] What are you making there, Chef?
Um, I'm gonna do kind of a play on a grilled hot dog
with smoked sausage and pizza dough as the bun.
Where's that pretzel coming into play?
Pretzel's gonna be a toasted topping...
-Okay. -...in the condiment.
I like that. That's a good move.
This dish is what state fair dreams are made o
It's messy, it's delicious.
You can lick your fingers off after you eat it.
So now I need to get my sausage right on the gril
because I want the char mark and the smoky flavor,
because that's summer.
I can't use produce,
so I run to aisle 2 to look for some roasted red peppers
So once I get my sausage perfectly charred
and where I want it to be,
I throw it in the pan with t peppers and the garlic butte
to get those flavors going.
So, it's been a long four weeks.
I'm exhausted,
but I know that I have what it takes
to win a second time.
I just need to get into that for now.
It's a lot of pressure.
How you doing, girl?
Surviving.
10 minutes, girl.
10 minutes. I got this.
Next, I get started on my dredge.
I pull the pretzels out of the oven
and they're perfectly toaste
I mix it with a little bit of flour, panko
and put a little bit of that ranch packet to give it kick.
So now that I have my dredge,
I run and I get my cheese cubes.
I take my chilled mozzarella cubes
and I put them in the buttermilk
and then I put them into my breading.
If you make them too thick with the breading,
it's just going to be gummy and not good.
If you make them too thin,
those suckers are just gonna blow up.
If that cheese explodes when it drops in the fryer,
I literally have nothing.
I mean, I lose.
What else can I do?
I have a little bit of extra time.
Let's make some more sauce.
[Guy] Is Ronicca shopping again?
[Ronicca] I'm like, "Add some chipotle pepper,
a little honey, just a little mustard,"
and I literally used one sauce to make three.
[Guy] How are we doing, Chef?
Good. I'm just seeing if I can get another sauce out of this.
I am this close to the final
I wanna make sure it's perfect.
[Guy] Seven and a half minutes!
So while my sausage is cooking,
I need to get this spicy cheese sauce started.
And I can use the pretzel as a thickener
so I throw it into the fryer
To make my cheese sauce,
I'm gonna use butter, spicy pickled peppers,
cheese sauce and Oaxacan cheese.
This is Mike nachos in a sauce.
When I pull my soft pretzel out of the fryer,
I can see that it's nice and crispy and toasted.
So I throw it into the food processor
to make a small crumb.
I'm really hoping that this soft pretzel crumble
is gonna add enough texture for my dish.
I wanna reheat my bread
so I throw it back on the grill
and then I focus on my sofrito mustard.
I throw it into the blender along with sofrito.
Get it mixed up and smooth.
[Guy] 5 minutes!
5 minutes. Five to go!
[Ronicca] Time to get my cheese cubes.
[Guy] This girl runs more than anybody I know.
[Ronicca] I have less than 5 minutes.
I watch over the cheese cube like a mother hen,
very closely, waiting to hatch.
Work.
I want them to be super-crispy
but sill all the way cooked through.
Fry, fry, fry.
It's really hard to make sur the the center of that chees
is all the way melted to ge that stretch that you want.
Okay, come on, come on, come on.
[Guy] How are those coming out?
[Ronicca] They look perfect.
All right. Let's plate this.
I take my Chinese takeout bo
and I put it inside of a paper boat.
Hear that classic checkered paper crinkle
and that is so carnival.
I stuff the ones that aren' so perfect in the bottom.
And then I put the perfect ones on the top
Then I put the three sauces in,
some cute little toothpicks
so that it would not have t get your fingers greasy.
Pop it, pop it, pop it.
And send it on the way.
5 minutes. Five to go!
Chef, how are you feeling over here?
I'm good. I'm getting there.
So everything's going peachy
It's the summertime.
I'm feeling the fair vibes.
And then I look over at my bread...
Watch those-- watch that bread doesn't burn on you.
Already been through that issue.
[Noelle] All right, well.
It has died.
At this point, I have minutes left.
[Guy] 4 minutes!
I got 4 minutes.
There's no way I'm gonna put this on the plate for the judges.
[sighs] What a shame.
She went to all that trouble.
She had it, too.
Book it to the bread aisle, get these premade buns.
Had plan A.
[blows raspberry]
This is plan, like, F.
We're so close to the finale,
I can taste it.
I gotta get everything on the plate.
So first, I throw down this bun.
Then I throw down my sausage and my peppers.
Gotta get that cheese sauce on there.
[Guy] Let's go. You don't have that time. Get it on the plate.
Can forget the sofrito mustard.
Looking at my plate, it's handheld
and I know the flavors are there.
Three, two, one, that's it!
Stop working.
-[judges applauding] -Wow!
That'll get your heartbeat.
[whistles]
[Guy] Week four of the elimination round of our Summer Games.
The chefs, they've had to create a handheld dish
using soft pretzels
and without shopping in aisle...
Oh, yeah. They picked it. Aisle 1.
Up first, Chef Ronicca, what do you got for us?
Chefs, I made you the prefect carnival handheld dish,
mozzarella bites that are dredged in pretzels,
panko and flour.
I've made a buttermilk dressing dip, three ways.
And I used the pretzel salt on top of the curds
to put a little bit of extra salt on it.
I got a mouthful of deep-fried cheese.
So we're not off to a bad start.
You nailed it.
I'm not a big fan of fried food.
But this is a very, very good handheld bite.
I think fried cheese was a great idea.
Perfectly executed.
I love that you went with the pretzel salt,
so it is reminiscent of that sort of crunchy salt that you get on the pretzel,
which I think is lovely.
Nice trio of dips.
I don't know if we needed all three.
[Antonia] I like the chipotle and the classic ranch.
But the honey one is-- is not very good.
[Guy] Thank you very much.
Up next, Chef Noelle.
Okay, so every summer when I was growing up,
my family would go to the California State Fair.
My dad would always get the sausage, peppers and onions.
And my brother always wanted nachos.
So this is a handheld sausage hot dog
with a sofrito mustard
and then also a spicy nacho cheese.
You need that bun to soak up some of that fatty lusciousness.
You can't eat it every day,
but today, I'm enjoying this.
It's absolutely delicious.
This is a carnival experience.
I mean, when you bite into it,
it's cohesive, it works together.
I think for not having aisle 1,
you were really smart in your version of a sausage and peppers
meets the nacho.
I think it was smart to use the pretzel to thicken up the cheese sauce.
I know that you were going for that pizza bottom
and then ended up getting burned.
I'm happy that you didn't serve us that.
But the sausage is soft because it's that Portuguese kielbasa style.
The sausage is soft, the bun is soft.
So there's not a lot of textural difference here.
Thank you.
Uh, chefs, nice job.
Unfortunately, one of you will be going home.
But let the judges deliberate
and we'll call you back when we have a decision.
Judges, after four weeks,
which of these chefs earns the final spot in the finale?
What do you guys think?
That Ronicca did a great job with her fried cheese.
I don't think the pretzels showed up in her breading
as well as it could have.
If Noelle had knocked that just a little bit further out of the park,
she probably would've waked away with it.
But at the end of the day,
I find myself coming back to Ronicca
and saying, "Listen, it might have been simple,
but it was done right."
[Guy] Judges, thank you very much.
Let's go ahead and bring our chefs back in please.
Well, I will say this to both of you,
you have battled hard.
This has not been an easy four weeks.
Unfortunately, one chef will be checking out.
Someone will be meeting the rest of the group,
will be coming back for week 5 for the finale.
The chef that will be checking out
in the final elimination round of week 4 is...
unfortunately,
Chef Noelle.
Chef, I gotta say it,
uh, you've battled hard, you're a great cook.
I am so sorry we're gonna say goodbye.
But it was great to have you.
Thank you, Chef.
I was this close to making it to that finale.
It was a great opportunity to be here.
I'm ready to go home, sit on a beach,
drink a wine cooler.
Chef Ronicca, we'll see you next week for the big finale.
Please get some rest, focus,
come back to do battle.
-Thank you. Thank you. -Okay? All right, Chef.
Thank you very much.
So there you have it.
The final four have been chosen.
Who will be named the Champion of the Summer Games
and take home up to 25,000 bucks?
If you wanna find out,
you gotta join us next week for the finale.
The final four.
This is where it's gonna get tough.
And you scored yourself...
-salmon. -Aah!
Swimmin'.
Taking my first bite of food,
it screams summer.
[Ronicca] This is the Summer Tournament finale,
and there's a giant trophy that I have a shrine being made for right now.
I'll see you then. Adios.