-[Guy] Hunter, what are you doing? -What do you mean?
I thought you said it was summertime in Flavortown.
No, no, Hunter. I said it's the Summer Tournament in Flavortown.
-Oh, that's today? -Yes.
They're waiting for us. Right here, you see the crew?
Oh, shoot. Sorry, guys.
[Guy] Tonight, our final four chefs take on their most high stakes,
high adventure challenges yet as we turn the market into Flavortown camp.
They're going to catch these.
Aa-oo!
[Guy] Who will win the big trophy
The biggest money shopping spree.
The final of Guy's Summer Game starts now on GGG.
-Be serious, please. -Big trophy. Big trophy.
So let's meet this summer's final four.
Now, first up, we have Ronicca Whaley.
The Florida food truck and restaurant owner
who has fought her way out of the bottom twice
by running rings around the competition.
[Ronicca] I've been in the bottom two for the last two weeks,
and this is my chance to really bring it home.
I'm still here and I still have a lot more to give.
So you run all day and then today you walk out.
Next, we have Chef Christian Gill,
the Kentucky chef who's won two rounds of our tournament
and impressed the judges with his innovative gameplay and bodacious flavors.
The cook on the meat is perfect.
[Christian] I already know
I've got a bodacious biscuit bod for summer.
I'm going to keep bringing all of these flavors into the finale.
Oh, green and green, huh?
[Christian] I guess I'm Oscar and you're Yoda.
[Guy] There you go. I don't know what that... that meant, but...
And then we've got Dan Kardos,
the New England chef who was in the bottom in week one.
But after two consecutive wins...
Chef Dan. Well done.
...has earned a spot in the finale.
Dan with a hat.
[Dan] And here I am in the finale.
I got two wins under my belt and I'm ready to go.
There you go.
And finally, we have Gina Chersevani,
the summer sleeper who swept the competition in week four,
with what the judges called Brilliant Gameplay.
Chef Gina.
Oh, my God.
I'm still on a high from winning last week.
Ooh. And I'm riding this wave all the way to the finale.
-Back. -[Guy] Here she comes.
Big win and 5,000 bucks last week.
-[Gina] Yeah. -I like that.
This summer tournament has been a real scorcher
and the games have really turned up the heat.
This is where it's going to get tough.
You've proven to be the ultimate summer chefs.
So tonight's finale,
we're giving you the ultimate summer adventure.
We've turned the market into Camp Flavortown.
Can you feel the magic?
Yeah, there it is.
So can you serve up the best summer meals
while competing in some classic summer camp activities?
The chef at the end of round one with the lowest score
will be kicked out of camp.
Checking out, whatever you want to call it.
The chef who comes out on top will win that fantastic trophy right over there
and the chance to score 25,000 bucks.
Yeah.
So, for your first challenge,
I want you to make your best fish dinner.
Okay? Best fish dinner.
If we are going to have fresh fish,
we have to do what?
You have to catch the fish.
So here at Camp Flavortown,
you have to catch the fish you want to cook yourself by playing a game
that we like to call Catch of the Day.
Hunter?
This should be interesting.
[Dan laughing]
[Hunter] Isn't that neat? Look at that.
[Guy] Are they... They're not real fish?
-[Hunter] No, they're not. -[Guy] They look like real fish.
[Hunter] But they have little propellers on their nose.
They swim around, you know.
-They're going to catch these? -[Hunter] Yeah.
Whichever one they catch, it's the name of a fish.
[Guy] Oh, I see. On the bottom of it says, this is Rockfish.
Got you, got you, got you, got you, got you, got you.
-[Hunter] Now you pickin'-- -Okay.
Ronicca, you want to go first?
-[Ronicca] Yeah. -Step up, step in, come in and win.
-Stand over by Hunter's side. -There you go.
[Ronicca] Okay.
-Hey, sucker. -[Guy] What do you got?
No, look at him. Tell us what you got.
-[Ronicca] Tilapia. -[Guy] Oh.
Fantastic.
All right. Who wants to go next? Gina?
-[Gina] Yes. -[Guy] Come on.
-[Gina] Okay. -[Guy] There you go. What do you think?
[Gina] I like this [indistinct].
[Guy] Okay. Let's see what you got here.
-Tilapia. -No.
No. Actually, salmon.
[Gina] Oh, yes.
[Hunter] Her eyes got so big.
Dan, come on, you're a New England guy, you can handle it all.
Let's see what you got here.
-Trout. -Hoo!
[Guy] Nice.
[Hunter] Trout's not bad.
All right. Christian, that leaves you, my brother.
My favorite fish to go would be catfish.
[Guy] All right.
All right, fish.
-[Christian] Oh, boy. -[Guy] There you go.
-[Hunter] Nice. -[Guy] And we end up with Rockfish.
There you go. Smooth texture on that.
So everybody has got their fish.
You can shop for anything else you want,
but the fish you selected must be the only fish you use in your fish dinner.
Okay?
I also have one more thing for them.
-[Ronicca] Uh-oh. -Ugh.
[Hunter] All right.
So this is the last thing.
I figured, if I did go to summer camp,
I'd want to have a care package
that my parents would send me off with.
Here you go. Here you go.
All right. Go ahead and open it.
Cereal.
-All right, that's given. -[Dan] All right.
[Hunter] So there's cereal, hats...
-[Guy] Not the sandwich hat. -[Hunter] ...sunglasses.
-[Guy] A Frisbee. -[Hunter] Yeah.
-[Guy] You got to play nice. -[Hunter] That's a fun activity. Sunscreen.
-I don't use this. -[Guy] Dan, you need that.
-[Dan] I know I need that. -Cook with the Rice Krispies,
-wear the hat and the glasses. -All right.
[Guy] You can only use the fish that you fished for in your fish dinner.
And you have 30 minutes to shop,
prepare and plate this dinner.
And remember, someone's going to go home after this round.
Could they serve the food on the Frisbee?
I mean, if you had given 'em four Frisbees, I'd be fine.
-I got like at least three more back there. -[Guy] Okay.
Give these two one of those Frisbees
and you go grab the Frisbees first.
There wasn't any fooling them.
[indistinct] heard anything.
They're chomping at the bit.
Now I'm here at the summer tournament finale.
I'm officially in the finale. I've made it.
I really, really, really want this win.
Here I am in the finale, and I'm ready to go.
For my fish dinner, I'm using trout.
Trout is a freshwater fish that has a really mild flavo
I don't want something too heavy that could overpower the Trout.
Somewhere in here, there's cooked rice.
[Dan] So I'm thinking I'm going to make a beautiful fried rice.
And with that, I'll be able to incorporate the cereal.
To really build and develop the flavors in this fried rice,
I'm going to need some ingredients
that can really pack some punch,
umami sauce, some soy sauce and some sesame oil.
Mushrooms go really well in fried rice.
They're going to add a little bit of umami flavor to this.
Normally, you'll have some kind of pork and fried rice.
Smoked ham.
This is going to bring that campfire flavor.
Out of the original eight, there's four of us left.
It's been a long tournament and I'm ready to bring it home.
Four weeks, they've been going through this.
They've been fighting so har
You know, Ronicca's been in the bottom twice.
So is Dan. He was in the bottom.
To fight this hard, to get to this point,
this is going to be probably the most difficult round
because they're gonna be-- they know they're here,
they know they're at the finale...
Good luck.
So my catch of the day is salmon and it makes me super happy,
because I love cooking salmo
I know that I've to use Rice Krispies.
My mind instantly is like herbaceous rice krispies crusted salmon, somehow.
In order to make the perfect crust for salmon
I need the smoked paprika, Parmesan cheese.
[speaking indistinctly]
My family has a favorite summer salad
and it's with broccoli.
I'm gonna need feta cheese, lemon.
Here for five weeks,
I've been giving it everythi that I had.
I've only ever won in Flavortown,
so I do not plan on going home the loser.
And [indistinct], we're going to make it great.
[Ronicca] Where's the tilapia? I don't see tilapia.
I go fishing and I get tilapia.
There's tons of it.
It's really a muddy, earthy
flavorless product.
So I'm really going to punch in as much flavor as I can.
Cardamoms, celery salt.
I got to have a really bold spice blend.
I want to do a fresh herb crust and make it summery
and fresh with the Rice Krispies.
And I know I'm going to sear off in a cast iron pan
because that's what you use when you're camping.
Tilapia is light and flaky,
so I wanted to have something hearty.
And I think, of course, pasta, my favorite.
[Ronicca mimics chicken clucking]
[Guy] Was that a chicken sound I just heard?
Rockfish.
I want to use these Rice Krispies to dredg my rockfish in.
I'm fairly familiar with rockfish.
It's a little dense.
It's not quite as dank and earthy as catfish is,
but I'll take it.
I'm going to make a southern-fried rockfish
with five-spice powdered sweet potato fries and a spicy mustard slaw.
Enough said, let's go.
So here to decide the ultimate winner of the Summer Games
is a panel that always gives campfire food a glowing review.
Acclaimed Southern California restaurateur,
the Neon Princess Warrior herself,
Chef Antonia Lofaso.
Next is a celebrated chef who serves up modern coastal cuisine
at his Scottsdale restaurant, Beau Mac.
Chef Beau MacMillan.
And finally, Food Network star and pizza maestro
whose food can transport you to a summer in Tuscany anytime.
The great Gambino, Chef Christian Petroni.
All right, judges. What do you think?
Ronicca drew Tilapia,
which would probably be the choice I would want the least.
-I think tilapia needs to be fried. -[Beau] Yeah.
[Antonia] Actually holds up to a lot of flavor because of that murky,
muddy flavor to it.
[Guy] I think I would go the same direction.
[Ronicca] For my fish dinner
I'm making a spiced herb-crusted tilapi
with a creamy Parmesan asparagus sauce for my spice blend,
celery salt, smoked paprika, cardamom,
pumpkin spice blend and ginger.
Now I need to get started on the Rice Krispy dredge.
They're crunchy, they're fun
You can turn them into all kinds of different textures.
And I'm actually really excited about tilapia for the first time in my life.
Mayo.
I use mayonnaise instead of eggs
because I know it's going to not dry out the tilapia,
it's going to get a really, really hard,
good crust on it that's not going to fall off.
Whatever happens today, I'm super excited for,
because every single part of this entire journey has been so fun.
This is a huge deal, and for me to make it to the fifth week is a huge deal.
[Guy] Guys, you got to get moving. You only got 22 minutes.
[Hunter] 22 to go!
Right now, the challenge is best fish dinner.
I've had the privilege of judging all five weeks
and seeing these chefs go from eight, now to the final four.
There's been a lot of consistency between Christian and Dan.
Ronicca, however, has struggled.
Gina, a strong week last wee
Going up against Christian, Dan and Ronicca,
I'm bringing my skills.
What are we working on right now?
[Gina] So that is the crust on the salmon.
You taking off the skin?
No, skin on.
With a broccoli and feta salad.
Got it.
[Gina] The Rice Krispies ar a perfect touch of sweetnes
to go with my really salty and herbaceousness.
In the food processor, I add pecorino, dill,
thyme, salt and a little bit of paprika.
And of course, my Rice Krispies.
I'm giving you New York, Long Island summer over and over and over again.
Gonna add a little bit of capers to it
right now, it's about the sauce.
-Feel good? -[Dan] I'm feeling good.
[Guy] What's it's gonna be?
[Dan] I'm going to do roasted trout
and I'm going to do a beautiful ramp and mushroom fried rice.
Okay.
[Dan] I want to get my fried rice going first
because there's a lot of elements to this di
and you really got to build the flavor.
A little bit of smoky flavo with my smoked ham
because you kind of want to work a whole campfire scenario here.
And I'm going to get that into a hot pan as well
because I want to get some nice crispiness on that ham.
I set it to the side and I'm going to start crisping up my rice.
If I'm able to win today,
I would love to be able to take that money and put it towards my weddin
My fiancee and I want a really, really cool wedding
and that's going to take some cash.
I'm going to start to add my rice seasoning,
soy sauce and sesame oil.
I'm using my Rice Krispies cereal
to add some really awesome texture to this rice
and it's going to really create a nice pop when you bite into it.
It's pretty good, man. I can't lie.
Rice Krispies. For my fish dinner,
I'm making buttermilk fried rockfish.
All right. Gonna get this pulsed down to the dredge...
All right, so we got flour going into a bowl for the dredge.
Baking soda.
So I dredge most of my rockfish inside of the Rice Krispy mi
marinade my fish and some buttermilk and chipotle powder.
And I don't cut the skin of because we don't cut the skin off at home.
Skins on.
I'm going to put my fish in the fryer.
Into the fryer it goes.
I got to get this done the right way so I can win that trophy.
[Guy] 15 minutes, 15 to go.
Grinding the garlic. Grinding the garlic.
I want to do a creamy Parmesan asparagus cheese sauce.
Asparagus reminds me so much of summer.
My grandma used to grow in the backyard
and we would always go out there, snap off the fresh asparagu
and cook ourselves a nice dinner.
This fish dinner reminds me a lot of island camping.
You're tired, you've been in the sun all day.
You want a big, hearty meal to fill yourself up.
And something fresh and exciting,
and it's just what I would want.
Oh, come on, babies.
I realize that somewhere in the cluster,
I have turned off my pasta water
and it is not even close to hot enough.
So I turn on my pasta water and I drop the pasta.
I'm hoping my pasta cooks in time.
That's all I'm hoping.
-How we feelin', chef? -I'm feeling okay.
What are we working on right now?
[Gina] Lemon, broccoli salad with a little bit of feta cheese.
-Got it. -[Gina] I'm going to Blanche my broccoli really quick.
I am playing for my employee my family and my friends.
I really want to bring this home to them.
Trick to broccoli is you want to blanch it and want to make it,
you know, nice and bright.
So I'm going to mix my broccoli with vinegar,
oil, feta cheese and chili flakes and lemon.
I've been dinged over and over again
from lack of seasoning and acid, not today, people.
[Guy] We are getting into danger time.
Seven minutes. Seven minutes, chef.
[Dan] Saw that the fish is going to be cleaned a little bit more.
It's easier when you have trout filets to get the skin crispier.
So I'm going to take it off the bone.
I clean a lot of fish.
-How are you feelin'? -I'm feelin' okay. I am.
I feel like I'm camping again, though. I'll tell you that much.
-Really? -[Dan] I'm cleaning this fish.
Okay.
[Dan] You want to try to jus cook the trout skin side dow
for most of the time that you're cooking it,
because it is a thin fish and it is easy to overcook.
When it's really, really hot out,
everybody likes a nice piece of fish.
-Don't overcook that. -[Dan] No, I got you.
Make a little bit of a slaw
and now I've got my nappy cabbage working,
a little bit of red cabbage.
I'm going to get a nice spicy mustard sauce.
I know I've made multiple slaws throughout this tournament,
but they're always a hit,
they're always full of flavor and they always win.
Having a nice summer,
spicy mustard coleslaw just really reminds you of summer.
It complements a nice fried fish.
This is going to be southern hospitality of flavor.
Now that my fish is out of the fryer,
it's time to drop these sweet potato fries.
I don't know what summer camp y'all were going to,
but we have fresh cuts sweet potato fries there.
Ninety seconds, chefs.
Ninety seconds.
[Gina] My salmon is spot on
The first thing I get on my plate is my crusted salmon.
Next, I get my sauce with my capers
and I put it on the side of the fish.
Then I add my broccoli sala to the side.
I definitely want to win the money.
I want to throw the biggest beach party ever.
[Guy] One minute.
[Dan] Now it's time to plat this incredible fish dinner
So I've got my fried rice in
I'm adding a little bit of salmon roe,
because normally fried rice would have egg in it
and I'm going to replace that with a little bit of fish egg.
Next, super crispy trout right on top of the rice.
A little extra crunchy crunc on the top.
I feel like I'm nailing the summer camp theme play here.
-Come on. -[Christian] It's time to plate this bad boy.
I get my grilled bread down as the base of my dish,
and I put a piece of rockfish right on top.
Then I add my slaw on the far side,
pour my sauce into the ramekins
and now it's time to get those five-spice sweet potat fries salted and on the plate.
-[Guy] 30 seconds. -All right. Thanks, chef.
[Ronicca] I tossed the past in the cream sauce
and I immediately put it right on the plate.
I top it with my tilapia.
I put my asparagus on the si and then I dropped my shaved Parmesan on top.
I know that my pasta isn't where it should be,
but I'm really, really thinking that my tilapia is going to save me
because the tilapia is perfect.
[Guy] Five, four, three, two, one.
-That's it. Stop working. -Aa-oo!
What a round.
All right, judges, here we are,
game one of our Super Games finale.
It was Catch of the Day.
That's right. Our chefs had to prepare a fish dinner,
plus they got to incorporate Rice Krispies.
Our first chef, Gina, you got salmon.
Tell us about your dish.
My dish is salmon and it's done with
Rice Krispy crusted Parmesa herb topping.
And then on the side is a family favorite of ours
it's broccoli and feta salad that we do with a little bit of chili.
For me, it's just like a really memorable summer dish.
Your cooking has gotten progressively better from week one to now.
There's a lot of really beautiful cooking on this plate right now.
The salmon is perfectly cooked,
beautifully translucent in the center.
Very smart gameplay here.
The way you chose to use the little rice puffs cereal on top with your crust
and the Parmesan was really a nice complement
to how tender that fish is and how well it's cooked.
-Thank you. -[Christian Petroni] Extreme summer.
The salad is... is very smart.
The broccoli are cooked beautifully.
But it would have screamed summer
so much more if you had kind of even,
like, left the broccoli out and subbed it with some sort of tomato,
but very tasty.
Thank you.
Up next, Chef Dan.
I made a nice brown butter roasted trout
and I made a morel mushroom and ramp fried rice.
In place of the egg that would normally go in a fried rice,
I put a little bit of salmon roe.
The trout is cooked beautifully.
-Mine's a little over. -Sure.
[Antonia] Just a hair.
Trout is so temperamental, it cooks so quickly,
it's very unforgiving.
The flavor on it is dynamite.
The fried rice is banging.
I mean, it's just a nice play,
a very smart play when you use Krispy Rice cereal
in your fried rice to make it tasty.
It's got a ton of umami flavors coming in.
They just develop as you go, a little bit of heat.
-Thank you. -The fried rice, as delicious as it is,
is a screaming summer.
And that's where my struggle is.
-Thank you. -Thank you. Up next, Chef Christian.
Judges, what I have for you is my summertime camp fish fry,
Rice Krispy buttermilk- fried rockfish.
I put the Rice Krispies inside of the dredge
with some baking powder as well as some flour, a little bit of buttermilk.
I have a slaw for a little bit of acid and of course,
some five-spice sweet potato fries.
Your star of the show is a fish.
I think the breading with the cereal has this really nice flavor.
It's really, really nice.
My fish is absolutely cooked perfectly.
It's tender, flaky, delicious.
I love the warm spices on the, on the sweet potato fries.
Beautiful, delicious.
I was going to start gushing about the slaw because it's beautiful.
I want to learn how to make coleslaw,
summer coleslaws from you.
There's been three challenges now that we've seen a version of this like cabbage,
freshness and you've killed it every single time.
The rockfish is cooked beautifully.
I don't like the skin on the fish in there.
What it did was actually steam and there's still a lot of that bloodline throughout it.
And so that bloodline and that steam creates a creamy texture
that's taking away from the crispiness of the fish.
Okay.
All right. Thank you.
Not to be outdone, though, Chef Ronicca.
I made you a spiced tilapia that is coated
in a herbed rice crispy crus asparagus cream sauce
with fresh summer asparagus tips and shaved Parmesan on top.
The breading on the tilapia is delicious.
Really, really seasoned well.
And I think it was smart using the breakfast cereal in that crust.
It works perfectly in this application.
I think the fish is cooked really nicely.
Pasta, unfortunately,
it's just, it needed to cook a little bit longer.
That's it. It's just a little too al dente.
The cream sauce was rich and luxurious.
The asparagus has got a nice char on it.
It's tough when you do noodles.
Once the food goes in the plate,
it's going to keep cooking, right?
So it's kind of sucked up all of that beautiful cream sauce
and it just kind of just got all sucked up by those noodles.
[Guy] Judges, thank you very much.
Chefs, we're going to send you back to the kitchens
and we'll call you when we have a decision. Thank you.
Chefs, which chef is about to have their line cut?
[Guy] Chefs, we have put you through the wringer in the last four weeks
and now this here at the big finale was no different.
Unfortunately, we have to send one chef home.
The chef that will be checking out
in this fifth week of the Summer Games is...
-Chef Ronicca. -Oh.
Chef, the flavor was there, the idea was there,
the cook on the fish.
Unfortunately, the pasta just couldn't recover.
But you've burned up more calories
than I've ever seen anybody do in Kitchen One.
You have battled and it's hard to see you go.
Thank you very much, chef.
[Ronicca] I mean, I feel lik just being here is winning.
It's experience, it's new friends, it's new food.
I'm taking it all home with me.
And when I come back,
I'm just going to be that much more ready.
Well, congratulations, chefs.
After four hard-fought weeks of competition,
you have made it to the main event. At this final round,
one of you is going to get a chance to shop at Flavortown market
for 25,000 bucks and get the big trophy.
Final challenge, I want you to make the judges a grilled winner's feast.
I want a plate of food that is the culmination
of your summer games experience.
But before we get into this competition,
I have a little game I want you to play.
So is anybody good at bow and arrow?
I did play it at summer camp.
[indistinct chatter]
My kids can do it.
Now, Hunter and I have set something up for you.
Who'd like to go first?
-Sure, I'll go first. -[Guy] Okay.
Let me just give you a little example.
You're going to take the bow,
you're going to take one of the arrows.
You will dip it in your color paint that you would like,
and then you have the paint on it.
You'll pull this back and then you'll shoot the target,
and that target will determine what you're going to use in your dish.
-It's all the classic s'mores ingredients. -[Gina] Yeah.
[Guy] So you have graham crackers, marshmallows, and chocolate.
-Mm-hmm. -[Guy] Closer to the center,
you'd have graham crackers and marshmallows.
And dead center, all you have to use is graham crackers.
So there we go. We'll take that purple.
Right over there. There you go.
Pull with this arm.
And then as soon as you want to do it,
you're going to let those fingers go and the arrow will fly.
There we go. Nicely done.
Graham cracker and marshmallow.
Who wants to go next?
I'll go.
[Guy] Okay. Here we go.
There we go. I think we're going to go marshmallows and graham crackers.
Okay. Better than nothing.
-And Christian... -Thank you.
I assume you wanted green.
It's not easy being green.
Okay. Lean, mean and green, buddy.
Everybody in the same spot. Very nice.
You must incorporate graham crackers.
You must incorporate marshmallows.
You have 30 minutes to shop,
prepare and plate this grilled champion feast.
Do you know... I want to try something,
because we've never done this.
How many different languages can we say?
three, two, one go in?
[Hunter] I don't know.
It's over.
This is the summer camp finale.
This is the last round of the GGG Summer Tournament.
I've been eyeing that trophy, and I'm ready to bring it home.
[Dan] To me, a grilled winter's feast is going to b something
that really pops out at you
Lobster is a great summertime food,
and it does well on the grill.
I'm thinking of making a grilled lobster thermidor with nduja sausage.
Lobster thermidor is a lobst that you cut in half
and you put a beautiful filling inside of it.
I'm going to plate
the marshmallows on top of the lobster thermidor
And if my graham crackers really go good with the breading elements,
they go into the stuffing to make this thermidor.
We got potatoes, we got lobster,
we got a big piece of corn on the cob.
I mean, this is summer feast I've ever heard of it.
There's a lot on the line right now.
They've been fighting hard.
I mean, they've been through a lot of competitions.
[Gina] I am doing some grilled seafood.
What's more luxury and winner than lobster tail and the shrimp.
I love produce in the summer.
And radicchio, it's great on the grill.
In order to bring this whole dish together,
I want to do a really rustic herby sauce
Graham crackers.
Well, these ingredients are really sweet
and it's really out of my comfort zone.
So, guess what? I'm going to have to make a dessert.
I want to do a mixed berry cobbler,
and I'm hoping to do a crumb with the graham crackers.
That's feasty to me.
The big winner's feast and they have to incorporate the marshmallows
and the graham crackers.
Who's going to make the feast, though?
Summer and feast.
[Christian] What makes a great winner's feast?
Double the protein.
I'm going to make a tandoori-inspired chicken
and grilled blackened shrim with all the Cajun spices in the world.
Paprika, red chili flakes, little seasoning... [speaks indistinctly]
The judges really love all of my sides
so I'm going to risk it by doing two side items. Garam masala chickpea salad.
Canned sweet potato.
...and a mashed sweet potato salad.
I'm going to use the graham crackers
and marshmallows in the sweet potato salad and in the chickpea salad.
It's going to be super summe and extremely fresh.
When you are the archery champion at summer camp,
you eat an exotic feast like this.
Marshmallow cream.
This is the last challenge, the last cook.
We're going to find out who is going to take home that trophy and $25,000.
[Guy] 25 minutes.
Let's find out whose feast is worth 25,000 bucks.
Chef, where we at?
-[Dan] I'm going to make a lobster thermidor. -[Guy] Okay.
[Dan] I'm gonna put some nduja into my filling for it.
A little bit of herb in there. Some lemon.
I'm going to grow my potatoes.
[Guy] Okay, and where's the graham cracker and the marshmallow going?
[Dan] They're going to make,
-basically the breading for the thermidor. -Got it.
[Dan] Wanna grill as many things as I possibly can,
because that's smart gameplay.
First thing, I get started on is some nduja Sausage,
which in this case is going to be a beautiful filling inside of the lobste
I want to make sure that the grilled flavor
is really, really layered and really woven into my entire dish.
I'm going to mix my bullseye ingredient, graham cracker crumbs,
and this chopped up being nduja together with a whole bunch of butter
That's going to make a reall really nice stuffing
that's going to melt really well
to baste this lobster as it's cooking by itself.
This is the final round of o five week summer tournament
It's down to the final three
Me, Gina and Christian.
It's been hard to get to this point and I'm really proud,
not only for myself, but for everybody else that I'm here with.
We had to do a lot of fighti and win a lot of battles to be here.
This is not going to be easy.
I want to kind of start the crisp off the top of this thing.
So I'm going to take up to the salamander.
Want to get these marshmallows in here.
I'm going to really just start to rule that
and they're going to get really, really caramelized
and you're going to get that smoky campfire taste here.
And it's also key to gamepla
This grilled feast is going to decide who's the summer champ.
Don't do this at home. Don't stick your hand in there at home.
Where are we at, chef? What are you making?
[Gina] So I'm going to do grilled lobster tails,
grilled shrimp and then grilled radicchio,
which is like something I really love.
-Whoops. -Okay.
[Gina] The first thing I ge started on is my lobster tai
I'm going to put them on the grill
and make grill marks on them and get that nice grill cast to it.
I love shrimp in the summer
I want to win this, so I'm going to use something that I know
I can prepare and make it great.
The next thing you need to d is make this herb sauce.
I want this to be an acidic herbaceous bomb.
This sauce is going to just you know, like,
pow! It's summer in your face.
It's tastin' pretty good.
[Guy] 18 minutes.
Eighteen minutes to cook.
All right, Christian. What's on the menu?
[Christian] I've got blackened shrimp,
some tandoori grilled chicken,
and then sweet potato, graham cracker, and marshmallow salad.
[Guy] Got it.
[Christian] First thing I'm working on is this chicken,
because it's got to soak in the marinade.
In a bowl, I'm putting in yogurt,
red curry paste, red chili flake,
harissa, and a lot of tandoori spices.
Now that my chicken's marinating,
I'm going to start working on my blackened shrimp.
I haven't been nervous until just now.
But I got to keep it together because I got to make it to the end.
$25,000, giant trophy.
It's right within my grasp.
I need to make sure that I'm giving my full attention to this chicken.
I want grill marks, I want a little bit of char
but I don't want to overcook it.
If I win the 25 grand, then I'm going to,
you know, actually have, like, a summer vacation.
That's what I'm playing for.
I'm playing for my dog, Archer,
and I have to go on this amazing backpacking camping trip
out in the middle of the Red River Gorge.
I've beaten out five other chefs.
I am not going to throw away my shot.
[Guy] 13 minutes, chefs. 13 to go.
[Dan] I'm trying to grill everything.
Corn, lobster, potatoes, the whole nine yards.
There's a lot at stake here.
I've had some successes. I've made some mistakes.
But I've learned there's one thing that you got to do here
and that's stick to gameplay.
For my street corn meal mix
I'm going to start with some mayo.
I'm going to add some orange honey,
some hot sauce and some lime juice.
It's going to add a little bit of creaminess to this dish.
This dish is a winner.
I've got all my bases covered.
Ten minutes, chefs. 10 to go.
[Gina] So I have grilled lobster,
and I'm going to grill my radicchio on the side.
I love radicchio.
It takes some time to develop, but the flavor is so great.
As great as grilled radicchio is,
we love that bitterness...
-[Beau] Mm-hmm. -...you've got to be careful not to overchar
because then you got char bitter and bitter from natural bitterness.
Looks more summer, right?
I'm gonna put some berries, make a nice cobbler.
I wanna do berry cobbler and this is a risk.
I don't do desserts,
but I have to use graham crackers and marshmallows in my food
I have to use them. I'm going to take the risk.
My only exposure to marshmallows is s'mores.
I have children.
My husband is the one that toasts marshmallows.
It is something I have no patience for.
But when you do use them, they are finicky.
I'm finishing the cobblers from the oven.
Next, I'm gonna start the graham cracker crust...
Gonna add some cardamom. ...for my berry cobbler.
I know I have graham cracker in my cobbler and I hope that's enough.
[Guy] Six minutes, chef. Six minutes left.
[Christian] It's time to sta working on my sweet potato mash salad.
I'm going to add some pickled lime relish,
harissa, a ton of salt and cumin.
It's time to add my whammy ingredient, the marshmallows.
I'm pulsing up my graham crackers for my sweet potatoes.
They're going to add thickness and flavor.
This is what I have a problem with.
This is supposed to be a summer challenge.
He's making a canned sweet potato with marshmallow topping
that we eat for Thanksgiving.
-[Beau] Yeah. -[Antonia] I'm so confused.
[Beau] Yeah, me too.
Yep. That's different.
Savory acidic lime relish-y, does not taste like Thanksgiving.
And it's going to go good with that chicken.
Now that I've got my whammy ingredients taken care of,
it's time to start working on my garam masala chickpea salad.
I don't want to grill the green pepper or the Fresno chilis...
Got some parsley going down.
...just because I want that to stay extremely fresh
I don't want them to soften.
Garam masala and graham cracker could pair well together.
I need to drive home the use of these whammy ingredients.
Let's get it in the bowl.
This feast is definitely coming together.
[Guy] Two and a half minutes.
Time to plate, kids. Go, guys. Get it done.
[Dan] This is a feast.
There's a ton to get plating, and I got to get going here.
So first I'm going to put my potatoes in the little potato side pots.
Now I'm going to add my lobster thermidor,
which is looking bubbly and crunchy and crispy and really, really good.
Finally, I've got my street corn.
My plate looks big, it's bol
I can see grill marks, I can smell the char.
This thing really, really looks great.
[Guy] One minute and 30 seconds left.
[Gina] First thing I get on my plate is the butterfly grilled lobster tail.
And then I take the shrimp and I put it in between the lobster tails.
Next, I add my grilled radicchio heads in the plate.
So I get the sauce all over my plate.
I check on my cobblers, you know,
some of... All of that is highlighting what's in season.
And that's what this dessert is.
Twenty seconds.
[Christian] It's time to ge this beast of a feast on a plate.
First thing I put down
is my marshmallow graham cracker sweet potato mash.
Next is the garam masala graham cracker chickpea sala
Then I add my nicely grilled tandoori chicken
and my perfectly grilled blackened shrimp.
This is a champion's grilled feast.
Five, four, three, two, one!
Chefs, that's it. Stop working!
[judges cheering an clapping]
[Guy] Chefs, I've got to tell you,
you're killer grillers.
Let's find out whose feast is worth 25,000 bucks.
Take it to the judges.
Right this way.
All right, judges, this is it.
The chefs had to make a grilled winner's feast
that included graham crackers and marshmallows.
Up first, Chef Dan, tell us what you made.
[Dan] Basically, a lobster thermidor here.
I grilled some potatoes.
I made some traditional street corn
I grilled it. And then for the marshmallows,
I put them on the top of the lobster
and I put it right in the salamander, let them brulee,
because I want to take away a little bit of that natural sweetness from them,
but kind of charrin' them a little bit.
[Christian Petroni] I saw grilled potatoes, lobster.
It felt like summer.
So thank you for, you know, paying attention to the game.
[Antonia] The standout is the corn. I think it's fantastic.
I actually love the grill on it.
I don't get the lobster thermidor as a summer grilled thing.
It spent so much time in the Salamander
and not enough time on the grill.
Sure.
[Antonia] Really excited about grilled potatoes.
[Beau] They're my favorite part about this dish
because they're so well-balanced in flavor.
Do I ever want to use marshmallow in a stuffing?
Not really ever.
But to me, you really pulled it off.
You pulled off the sweet and the savory
and a really nice little texture with that--
with that graham cracker crumb.
And it's got that caramelization from the marshmallow
that I thought was impressively surprising.
-Thank you. -[Guy] All right.
Up next, Chef Gina. What did you make us?
A summer feast for me, right?
So I did grilled lobster tail, shrimp.
I put it on the skillet on the grill,
and then I did a grilled radicchio,
which is like olive oil and salt.
And then I finished it off with like an herb sauce.
And then for our ingredients I made raspberries,
blueberries, blackberries,
marshmallows and the graham cracker.
I actually love the flavors here.
The salsa Verde that you thr over the top is rustic,
it's vinegary, it's spicy and it's chunky.
I love it. Really smart to go graham crackers
and marshmallow into this sort of dessert,
instead of trying to figure out how to use the graham cracker and marshmallow
in something in here, doing it as a dessert,
I thought it was really good gameplay.
I 100% disagree with Antonio.
I feel like that the game was to incorporate
these very hard ingredients that normally do not go with savory,
to get it into that savory dish
and putting it on the side that way,
I needed it here.
My favorite part is this grilled radicchio.
That's the food I like to eat, the way I love to cook.
Woo-woo.
Now, I tasted the lobster that you did grill,
it's nicely cooked and it's got nice grill marks on it.
The shrimp, nicely cooked as well.
Zero grill flavor, zero grill marks on it.
When you've got to win a grilling competition,
you've got to make sure the grill is kind of coming into play.
And I would have loved to have seen those
just spiced up and take that grill to that level.
-Thank you. -All right.
Not to be outdone, Chef Christian,
what do you have for us?
Judges, for you today, I have my summer grilled feast,
which is a tandoori grilled chicken cutlet,
as well as blackened grilled shrimp,
mashed sweet potato salad with Indian lime relish,
as well as a marshmallow and graham cracker inside of the salad.
And then I've got a light crisp one bean salad with cucumber
chickpeas, garam masala,
as well as graham cracker in that as well.
Right off the bat, I'm getting the grill.
I mean, I'm seeing the chicken breast.
You've got the nice lines, and nice marks,
and there's prevalent.
Grilled shrimp, spot on, beautifully seasoned,
beautifully cooked.
[Christian Petroni] Shrimp, and the chickpea salad,
screams summertime.
The sweet potato, I'm struggling with.
For me, is on the opposite planet of summertime, right Christian?
It reads more Thanksgiving than summer.
But that the use of the graham cracker in that whipped sweet potato,
it gave it so much great flavor and texture.
Got you. Thank you, chef.
[Guy] Judges, thank you very much.
Chefs, you all did a great job.
You should be very proud of yourselves.
We're going to send you back to the kitchen.
Thank you.
We'll call you back when we have a decision.
Thank you so much.
Judges, whose grilling was thrilling enough to make them the champ.
All right, judges, thank you very much.
Chefs, unfortunately,
we have to send two of you home.
And fortunately, one of you will win
the shopping spree of up to $25,000 and the trophy.
The winner of the summer game championship is,
Chef Christian.
Woah!
-Well done. -Congratulations.
Bring it in. Bring it in.
Congratulations.
Gina and Dan, I will tell you,
I love to watch you both cook.
I love your enthusiasm, your creativity.
And I can't wait to see you come and grace the Flavortown market again.
You've been really awesome to work with.
So, congratulations to both of you.
-Thanks so much. -Thank you.
I really wanted to race around the store for the chance at $25,000,
but I am super happy to say that I will walk out of this with some good friends.
I'm proud of how I did.
There's always things you could do differently.
My hindsight is 20/20.
You just got to lay it all out there.
And I feel that I did that every single day that I was here.
Say hello to the GGG's Summer Games champ, Chef Christian.
[Beau] Congratulations.
Christian, how did this happen?
Listening to every single one of you every single week.
Because when you're in Flavortown,
it's about playing the game and it's only you that beats you, buddy.
Congratulations.
Come on over and say hi.
Along with this fantastic opportunity to win $25,000,
the folks at Kellogg's have teamed up with Food Network
to provide a gift of up to 200,000 meals
to No Kid Hungry in your name.
-Awesome. -[Guy] Congratulations.
-[Christian Petroni] It's amazing. -Brilliant.
[Guy] In this shopping spree,
you get two minutes on the clock.
There are ten items on the list.
One item per aisle.
For every item that you find and put in the cart,
-you'll receive $2500. -All right.
Now, Chef Antonia has so willingly offered to go with you
and support you in your efforts.
And I just love this about her.
Chef Antonia, come on up.
-[Beau] Right. -Oh, high five, babe.
I love that.
Hello, hello. Okay.
So when you're ready, you can start.
Go. Avocado. Keep going down aisle one.
As soon as you have the Avocado
in your basket, let me know.
Go. And everyone grab avocado.
There it is. Got it.
[Antonia] Number two, olives.
Aisle two. You're right here at olives, so close.
They're in front of you. He's done it for two.
Right above the mayonnaise, got it.
Three, wood chips. Wood chips. Wood chips.
He's got wood chips. Four, soy sauce.
That's like my best friend this entire tournament.
10,000 so far.
Let's go. Run it up.
Aisle five, red chili flakes.
[Christian] Oh, wait. I've used that a bunch, too.
-Got it. -[Antonia] Yes, he's got it.
Aisle six, aluminum foil.
$15,000, now we got a new hammock.
Now we've got new backpacks.
For seven, baking soda.
Baking soda, I've used that.
[Antonia] Baking soda, baking soda, baking soda.
Yes, he's got it.
Eight, Jumbo Snax Froot Loops.
Jumbo Snax Froot Loops right in front of you.
He's got it. Number nine, lavash.
All way towards the end.
Lavash, lavash, where, oh...
You are not going to be the death of me and Lavash. Where is it?
Right there in front of you. To the right, to the right, to the right.
Down, all the way down. Cheddar Cheese, 10.
That way. Cheddar cheese. Cheddar cheese, go.
-I'm so close. -[Antonia] Ten, nine.
He's got it. Oh, wow.
I won $32,500 in Flavortown in five weeks.
Rounded off with 25,000.
Wow.
[Guy] You just came in, you took down seven chefs
that really wanted it bad.
You just won $25,000.
200,000 meals
go to No Kid Hungry in your name and you got the trophy.
And ladies and gentlemen,
you just saw five weeks of a hard-fought battle.
These summer games are no joke.
And Chef Christian, he's your champ.
Look for him next season.
See you guys. Adios. Great job.