Hunter, tonight we're dialing up the crazy just to 13.
We've invited four Triple G superfans
who think they've really seen it all.
I've been watching Grocery Games since they first came out.
I've literally, probably watched, like, every episode.
Well, think again!
[Guy] We're kicking the high jinx into high gear
and hitting them with non-stop games.
You wanna do it yourself, let's go. Come on.
Frozen "F's", come on. Whoo!
[Guy] Gummy frogs.
Oh, jeepers.
[Guy] Get ready for a funhouse of flavor...
[Hunter] It's the Supermarket Of Mischief.
...right now, on Guy's Grocery Games.
-"The Supermarket Of Mischief"! -I know!
-Who came up with that? -I can't even spell that.
All right, let's meet our Triple G superfans.
Now, first up, we have Raymond Pereira,
the chef de cuisine of an artisan taco truck in San Diego,
who grew up watching Food Network and loves the Triple G Budget Games.
[Ray] I work in a food truck We do artisan-style tacos,
and my whole life is, like, Triple G.
I'm on a budget, I have all these limitations in space,
and I'm trying to push myself creatively.
It's like a dream, finally being here.
-[Guy] Looking good! -What's up?
Next, we have Rick Araujo, executive chef,
who's excited to take on the extreme limitations of Grocery Games.
[Rick] So, I'm not just a fan of the show, I'm a superfan.
I've got a strong culinary background, I'm classically trained.
I love a challenge, and this is the biggest challenge I could find.
-Big Rick, coming through there, buddy. -What's up, Guy?
-I need an eyebrow check. -[Rick chuckles]
And then there's Dianna Palmer,
chef-owner of Loaded Baked Potato Concept in Atlanta, Georgia,
who knows the ABCs of cooking.
[Dianna] I really love the ABC Games.
It's, like, the hardest game out there.
You have to have your A game. [giggling]
I enjoy making all types of comfort food.
Being here is so surreal.
Pinching myself, like, am I actually here?
And finally, Alex Robinson, the Scottsdale executive chef
who has watched every episode of Triple G!
I've literally, probably watched, like, every episode.
Some of these ingredients that they come up with
blows your mind as, like, a chef.
A majority of my career over a 23-year span
has been all five-star, five-diamond resorts and hotels.
I'm definitely gonna have to be on my toes,
and then really just bring in the winner, winner, chicken dinner.
[Guy] Every episode?
-[Alex] Every episode. -Like that guy!
Welcome, chefs!
This is the place where all the magic happens.
In honor of you superfans,
we have created two games that are offering more twists and turns
than a shopping cart with a bad wheel. [vocalizes rim shot]
I'll be here all week, try the veal.
The chef with the lowest score at the end of round one
will be leaving this magical market kingdom.
But the chef with the highest combined score at the end of two rounds
will get an opportunity to shop Flavortown Market for up to...
-[Ray] Twenty grand. -[Dianna] $20,000.
Twenty grand, exactly! I know you watch the show.
So now it's time to show off your culinary superpower.
I want you to make the judges, this is a tough one...
a deep-fried, vegan ice cream chimichanga.
-[giggling] -Oh, you don't think that's what we're making?
-Yeah, we're making that. -[Guy] Don't test me!
I'm gonna make it easy on you
'cause I like you, and you're fans of the show.
I want you to make the judges a signature dish.
A plate of deliciousness that puts you on the culinary map.
Now, let's see, I gave you the dish,
we talked about winning the money,
make the signature dish. What are we missing?
Games! That's right! We're missing games!
Hey, hang on a sec. [shrill whistle] Hunter!
-Hunter will bring some games. -[Ray] Uh-oh, all right.
-Hey, chefs! -[contestants greet Hunter]
[Guy] Here he goes. You got a good game for us?
I do, it's an awesome game, actually, look at this.
-You did not do that? -Aren't you impressed?
-Hoo-hoo! -See!
Ladies and gentlemen, it's a grocery list of diabolical new games
worthy only for superfans.
-So you have Salad Sample. -Ooh.
That's where our salad bar sommelier,
-this is Hunter... -Yes.
You will sample one of his choices
that will be a must-used ingredient in your dish.
Then we have the Les Wheel Of Cheese!
Yes, where you will spin a cheese wheel to determine the extreme cheese choice
you must feature in your signature dish.
A Frozen Food Feud ABC, where you can grab
anything from the frozen food section that starts with the letter...
"F."
You have 30 minutes to shop, prepare, plate
and play the games for your signature dish.
I will be honest with you, out of the three,
these two on the bottom are the worst. The one on the top...
-Whoa, whoa, whoa, whoa, whoa! -We didn't says go yet!
-We didn't say go yet. -[Ray] Oh, I thought it was three-two-one.
[scattered laughter]
[Dianna] We need to be up here.
-[Ray chuckles] -[countdown clock ticking]
-[Guy] I thought you guys were superfans? -[Ray] We are.
-We are! -[all laughing]
[laughter]
-We're all superfans. -They're gonna make this whole new game for us.
Combining three games into one.
He's really given us, like, a go for our money here.
-Superfans, step right up! -What have you got for me, Hunter?
We have prosciutto-stuffed peppers.
[Rick] Game one is Salad Sample.
-The prosciutto-stuffed peppers are... -These things are rocking.
...gangster. All right, here you go.
Good luck. Come back for more, too, if you want some.
I don't know what I'm gonna do with that.
[Rick] I go and see Troy. He's got this crazy wheel set up.
[Troy] All right. Well, he's getting some classical French fondue.
[Rick] I've never even seen pre-made fondue.
I don't know what they put in it.
Look at you. Thank you for shopping in my district today.
Let's go, superfans. Pick your "F" frozen foods.
[Brooke] Oh, whoa! Holy moly.
[Rick] Not just to have to u frozen food,
it has to begin with the letter F.
[Brooke] We've got lots of F's, you know.
We've got florets, we've got frites.
You know, we've got florets.
-French beans. -We have French green beans, we've got... Ooh, cauliflower.
-[Marcel] Fish-style, okay. -[Rick] Cauliflower florets.
[Rick] I don't have a signature dish. I have a signature style.
I love taking dishes that are classic, they're a little tired,
and elevating that.
With my signature dish, I'm gonna do a play on chicken Kiev.
I'm gonna switch that up a little bit
I'm gonna use some pork cutlets, 'cause it's got a little better flavor.
I need some panko, and I'm gonna boost that flavor
by wrapping the butter in some serrano ham.
Eggs, eggs, eggs!
Ah! [laughing]
I absolutely love Guy's Grocery Games,
but they were right when he said you can't prepare for anything.
-[Marcel] What you thinking? -[Brooke] What's up?
I'm thinking, er, you know, I do fish tacos out my food truck...
-[Brooke] Fish tacos, so you want fish? -I need fish, yes.
[Ray] Let's do that fish thing. Let's do that fish.
[Marcel] You want fish sticks?
[Marcel] We've got it over here, let's go.
I've never had concierge shoppers here in the frozen food section.
When I think of my signature dish, boom, it's fish taco.
I figured we can do fish stick taco.
-[Marcel] You brave for fish sticks. -[Ray] All right, damn.
[Marcus] For my Wheel Of Cheese I got grilled cheese,
which I didn't realize there was an actual box that said, "grilled cheese"
-Here we go, kid. -Awesome, thank you so much.
-Good luck. -Appreciate it, man.
All right, let's see what I can do.
-Yeah, Hunter, my man. -[Hunter] What up?
-[Ray] What are we looking at? -Prosciutto-stuffed peppers.
-Hey, they look good. Nice peppers, good one. -Appreciate it, man.
All right, let's do this.
[Ray] You can't have a taco without tomatillo salsa.
We're gonna get some cilantro? Bam!
Can I get another salad?
Yeah, what kind of salad do you want?
Let's do this slaw, right here.
A little slaw? Yeah, I got you.
-Yeah, let's do a little slaw. -I got you.
[Ray] One of the aspects of my tacos I wanted to incorporate was a slaw.
-Sir, thank you. -[Hunter] Absolutely.
I've got corn tortillas right here. I think we're solid.
Where's the grits?
[Dianna] For my signature di I'm making blue cheese grit
with smoky sriracha shrimp.
-[Marcel] Frozen, frozen. -[Dianna] Okay.
-[Marcel] What are you thinking? -[Dianna] French beans.
[Marcel] French beans.
Thank you.
I could just use this as a green element to my dish.
-[Troy] Cheese curds. Squeaky. You want that? -Thank you.
-Hi. -[Hunter] What's up?
[Dianna] I'm just gonna break these peppers down
and throw it into my green beans.
[Dianna panting] All right.
[cartoon-style whizzing]
What do you do, go to the zoo and stick your arm in the lion cage?
Da-da-da-da-da-da. They've got some scallops.
For my signature dish I'm gonna make a grilled tuna...
Tuna. Looks good to me.
...because ahi resembles the fish
that we have at our restaurant.
-Frozen food. -[Brooke] There's French green beans.
I think I'm going with the cauliflower.
From the frozen section, I chose cauliflower florets
I have a lot of dishes that I've created in my pas
that I've made some great purees that are velvety smooth.
-[Guy] Go, get away with that... [laughing] -[Troy] Cheese curds!
-[Troy] All right, cheese curds it is, buddy. -[Guy] Ooh!
[Alex] Cheese curds...
Here we go.
...I can throw it into the cauliflower puree
Prosciutto-stuffed peppers with provolone inside.
-Thank you, sir. -You got it.
The Salad Sample one's kinda thrown me for a loop.
What do I do with this?
As a superfan, I'm kinda still in shock as I look around.
A little bok choy.
I was thinking of spiking my hair and dying it,
but there can only be one Guy, so maybe I can be just the dude.
Here to add to our superfans' torment, is our panel of super-judges.
The first ever Tournament Of Champions winner B-Dog Chef Brooke Williamson.
Who, me?
Four-time, Pro Bowl fullback, two-time Triple G winner,
and a sous chef who always has my back at a barbecue,
the one and only, Chef "Marcelius" Reece,
It's really just Marcel, but I say it just to make him mad.
-[panel laughing] -And a food critic,
who is the president and only member of his fan club,
Troy "The Boy" Johnson.
Shout out to all the superfans,
because if it wasn't for the fans watching the shows,
keeping this going, we wouldn't be in our eighth year
and our nine millionth episode.
Do you know how many times I've been in a grocery store,
and people will walk up to me and go, "Can you do the three-two-one, Guy?"
-[panel laughing] -"Can you do it right now?"
[Guy] Twenty-five minutes!
[Ray] What's up, chef, how are we doing?
-[Guy] How are you, buddy? -I'm doing wonderful.
We're gonna do some fish stick tacos.
-Fish stick tacos. -Yeah.
I'm making the salsa, right now,
I'm roasting these peppers, roasting the tomatillos.
-Sounds good, man. -Serrano peppers, the onions.
As a superfan, I've seen Guy's Grocery Games a plethora of times,
and I know it's about the gameplay and showcasing the whammies
So, the cheese, I put it on the grill,
and then I'm tasting these provolone-stuffed peppers..
Ooh, that's spicy. Do you know what? It gives me an idea.
I'm gonna put this inside the salsa
and see if the spiciness kinda comes out.
What is going on with that cheese, chef?
[Ray] Ooh, that looks burnt. Whoops.
The grilled cheese whammy kinda threw me off.
I saw that I kinda burnt it and it didn't look good.
I can't hide these whammies at all.
That's not what a true Triple G fan would do with this.
[Brooke] So, this is Grocery List Of Games.
[Troy] So these superfans gotta use something from the salad bar,
the Wheel Of Cheese, Frozen Feud ABCs.
I know these are superfans,
but those are some of the hardest games in Flavortown,
all in one competition.
[Ray] Ooh, that looks burnt. Whoops.
[Guy] What is going on with that cheese, chef?
I would melt them better than that, throw it over there.
You have to have salamander, go throw it over there.
You're right, you're right. Thank you, Chef.
My signature taco on our food truck
has Cotija queso fresco on there, but we didn't have that.
Hopefully, I get some nice melted cheese.
[Guy] Twenty minutes!
All right, chef, what's on the gameplan?
I'm going with one of my signature dishes.
It's gonna be a togarashi tuna with a little bok choy,
with a little cauliflower puree on the bottom.
I know that the tuna is not going to take very long to cook,
so I'm gonna start working on the frozen cauliflower puree
I've got some of my cheese curds in here.
As a superfan, to get the opportunity to meet Guy
is just unbelievable.
I'm using measuring cups to scoop the cheesy sauce into here.
And I'm a huge superfan of what Guy's doing for the culinary industry.
Beautiful.
[Guy] All right, chef, what are you thinking?
I'm thinking I'm gonna do a little play on a chicken Kiev,
-real old school... -Okay.
...where I take some pork cutlets
stuff 'em with some cold butter
and fry 'em up, so the butter stays liquid in the middle.
Fantastic!
Some pork cutlets, I'm gonna pound 'em up nice and thin.
[heavy pounding]
Put some serrano ham and the butter in there,
and then we're gonna roll it up...
Serrano for a little extra flavor.
...bread it in panko, and drop that in the deep fryer.
Hey, Dianna, can you believe that we're here?
No, I can't.
How we doing, chef?
Nervous.
-Oh, don't be nervous. You got this. -Thank you, chef.
What are you working?
My Buffalo blue cheese grits and smoky sriracha shrimp...
-Fantastic. -...is my signature dish.
Starting to getting those grits started first, right?
-Yes, chef. -Okay.
Adding some cream cheese to this, so a little bit smoother.
Now I'm gonna add pepper jac blue cheese.
Using my cheese curds.
This just made it all come together perfectly.
Next, I need to start on these frozen green beans.
I also have the provolone, prosciutt' peppers,
so I put the prosciutt' and the peppers inside of my French beans.
It's super-amazing to be her
I've been watching Grocery Games since they first came out.
Um, I absolutely adore Guy.
You know, there's been over 400 shows,
and I'm just excited to be on one.
My clothes are a mess.
[Guy] Fifteen minutes!
Fish sticks, two up... Two.
[Ray] So, for my fish sticks
I put them in the fryer and within a minute and a half they were done.
Perfect.
Next up, the tortillas.
As a superfan, I'm watching Triple G all the time.
I love that Guy always has something in the back of his head.
You can't prepare. You don't know what's gonna happen,
and that's what brings the fun out of it.
This is gonna be interesting.
I've never eaten stuffed peppers before.
So, let's try one.
I had to taste them to see what the flavor profi was gonna be there.
Yep, just as I thought, extra cheesy.
I ended up chopping these stuffed peppers,
heat them up with purple cauliflower, to make a pepper relish.
Tuna.
I'm gonna start working on the tuna.
I'm gonna season my tuna with togarashi seasoning.
Quick grill.
I think this will be something to really showcase who I am.
There we go, nice char.
[Guy] Seven minutes! Seven to go!
Don't wanna overcook those.
We get this frozen cauliflower, I've got this premade fondue
I figured two birds and one stone,
I'm gonna combine those flavors
and make a nice puree as the base of my dish.
The most challenging thing about working with frozen fo
is the texture.
There's not a lot you can d to bring back a fresh textur to it, so I puree it up,
and try to get the right consistency.
Smooth.
So my cauliflower's going,
now I've gotta figure out what to do with this pickled pepper.
I think I may need somethin to cut through the richness from the fried pork,
so we're definitely gonna ma a little salsa verde with these pickled peppers.
Also need some nice, fresh herbs and some shallots
to cut through all the richness and bring some flavor.
The dish isn't complete without the smoky sriracha sauce,
Irish butter, some sriracha ketchup and some smoked paprika.
Five minutes!
I'm a mess. [nervous laugh]
Time is so precious when you're in that kitchen,
and I have so much going on
-[Guy] You got those shrimp working, chef? -Right here, chef.
-Let's get those down. -Okay.
Oh, my gosh, I have to put the shrimp down.
I just had to do the quickest thing and saute them.
I feel so unorganized, right now.
[Guy] Three minutes!
[Ray] I took my tortillas off the grill,
put my sauce on, put on the slaw,
pulled my cheese from the salamander, and it's looking good.
And from there I plate it with the fish sticks.
Chefs, let's get plated.
[Alex] Holy jeepers!
I'm gonna start with the cauliflower puree..
Oh, did it, did it, did it.
...I'm gonna rest my tuna on top of that,
and then the cauliflower pepper relis
I'll finish it with the bok choy.
[Guy] Ninety seconds!
[Rick] First, we get the cauliflower down with the fondue.
I'm gonna take my pork Kievs
they're crispy they're delicious-looking.
I drop 'em right on top of the cauliflower puree.
Then we top it all with our nice pickled peppe salsa verde.
All right, baby.
[Guy] Thirty seconds!
[Dianna] Oh, my God.
Going down to seconds, and I have to plate my food.
I've got the grits down, I've got the shrimp down...
[Guy] The shrimp are looking good.
...and I've put my green beans down with the peppers.
I'm gonna finish this off with the smoky sriracha sauce.
[Guy] Three... two... one! That's it, chefs! Stop working.
[applause]
That was a rush. That went fast.
All right, superfans, let's take those super-dishes to the super-judges.
Follow me, right this way.
This is the Supermarket Of Mischief.
We bring in superfan chefs, and they had to make a signature dish
using three new Grocery Game
Chef Rick, you're up first, tell us about this dish.
My signature style involves taking a lot of older,
maybe some tired classic dishes,
reinventing and elevating them a little bit.
So I immediately thought of chicken Kiev, but we did a little different.
We took some nice pork cutlets,
put that over some cauliflower floret and fondue puree,
from my mystery ingredients - and topped it with a little bit of
pickled pepper salsa verde.
Rick, beautiful dish. As soon as you sit down, you wanna dig in.
The pork, extremely crispy, that texture is so important.
[Troy] You took those peppers and you gave me, like, a gremolata.
You needed that bright note,
because you have a lot of fat and you gotta lot of meat in there,
-and I think that was a great and smart move. -Right. Thank you.
If this is a play on your signature dish,
I wanna come and see what your actual signature dish is.
But I'm struggling with the consistency or the texture of that puree.
To me, it's a little bit gritty,
and I think that might be because you didn't cook the cauliflower down enough.
All right, thank you, chef. Up next, Chef Raymond.
I have a food truck, so I figured my signature dish, you know,
Baja fish stick-style tacos
I have some tomatillo salsa, and the grilled cheese on there, as well.
[Brooke] Raymond, you nailed the gameplay on your signature dish.
It's not often you find a fish stick in a taco.
Your salsa has really good acidity.
I think you made a great, strategic choice with going to get that slaw.
Going back and getting that slaw, I think it helped you.
-I think you should have used some more spice. -Okay.
[Troy] You had the grilled cheese.
I would have liked to have seen that evenly dispersed
-over that entire thing. -I know. I should have thought about that.
Up next, Chef Alex.
Being from California, I've always prided myself in delicious seafoods.
So I decided to do togarashi grilled ahi tuna
cauliflower and cheese curd puree, with a little bit of grilled bok choy.
I used the peppers, which I got from the salad bar,
Chef Alex, I applaud you on how much you've got done
in such a short period of time.
Alex, I like what you did with the togarashi crust on your tuna.
You know, it's got a nice little sear on there, it gave me a little texture,
and then the inside is basically a sushi experience.
-Nice work. -Thank you.
I think you did struggle with the gameplay.
I feel like you almost masked the cheese
and the cauliflower, along with the peppers.
I'm having trouble finding the pepper on my dish, in particular.
Last, but not least, not to be outdone,
Chef Dianna, what do you have for us?
So I have my signature blue cheese grits
and smoky sriracha shrimp.
For your blue cheese grits,
I incorporated the cheese curds from the challenge.
I also used the frozen French beans
which I incorporated the prosciutt' and the peppers in.
You do not false advertise, you said cheese grits,
-and there's 17,000 cheeses in here! -Absolutely.
It's really nice.
-Thank you. -It has got a funk.
How you managed to get texture into frozen green beans
is beyond my comprehension.
What I am missing is a little bit of char on that shrimp.
The shrimp feels a little bit flaccid.
Okay.
I'm having trouble with the plating, a little bit.
I know it's fish and grits, but we also have now
green beans in a bowl next to shrimp and grits.
A little bit different than what you watch on TV?
-Yeah. -A little bit. For sure.
[Guy] I think you all did good. I mean, that was not an easy challenge.
So job well-done.
We'll send you back to the kitchens,
and we will call you back when we have a decision.
So, judges, which superfan is going to be super-disappointed?
Twenty points available in Gameplay, 20 points available in Taste,
ten points available in Plating, for a total of 50.
All right, it's time to find out whose dish was a mega-hit.
Let's get into the scores.
-Ray, we'll start off with you, bud. -All right.
-Drum roll, please. -[drum roll]
[Guy] Gameplay, 16 out of 20.
Taste, 10 out of 20.
Plating, 7 out of 10, for 33.
[chuckles] Thanks.
[Guy] Rick, Gameplay, 16 out of 20.
14 out of 20 in Taste.
9 out of 10 in Plating, for 39. Good score.
Dianna, gotta beat a 33 at this point to stay in this.
Gameplay, 14 out of 20.
Taste, 11 out of 20,
and plating, a 6,
for a score of 31.
Right now, Dianna,
we have you trailing this.
Alex, it's gotta be better than a 31 to stay in the game.
Gameplay,
12 out of 20.
Taste, 12 out of 20.
Plating, 8 out of 10,
for a 32,
-edging out Dianna by one point. -[Rick] Wow.
Dianna, I think time might've got away from you a little bit.
-Chef Dianna, very nice to have you. Thank you. -Thank you so much.
Thanks, everybody.
So, I've been a fan of Guy's Grocery Games forever,
so this definitely was an honor to compete.
This experience was amazing
I look forward to coming bac and crushing it.
This is it, the final round.
Now, Chef Rick, you are in the lead,
but this is anybody's game,
so, for your final challenge,
I want you to really express your inner superfan
by giving us your perfect vision of a Flavortown dish.
Okay?
-What else do we need? -We need a game.
Oh, we need a game, that's right,
a game that I created, because it's like something you've never seen before.
I call it "Facing Your Fears".
[electricity crackling]
Take a look.
Behind each face is the judges' favorite ingredient,
and then you are gonna cook with that.
Chef, you're in the lead.
Come on up. I want you to spin it.
[Troy] Guy's always wanted my head on a plate,
but he got it on a wheel.
[ticking clock music]
[Guy] Unfortunately, you got Troy.
Yeah!
Just get this off here.
I can't... Oh, it's baby food.
Troy just had a baby boy.
Me, too.
-Oh, congratulations. -Thank you.
So baby food is a must-use ingredient in your dish.
Sorry.
[Guy] Chef Raymond,
why don't you spin? See if you can get anything better.
-[all] Oh! -Back spin.
-[Guy] Over to Marcelius. -[laughter]
Let's see what we have behind Marcelius.
And you get yourself...
[Guy and Raymond] Seaweed snacks!
-All right. All right. -[Guy] I love it!
Let's not leave Brooke out of the party.
Let's just go ahead and pull Brooke... Gummy frogs.
-[all laughing] -[Guy] Yeah!
I think that these are great.
Baby food, seaweed snacks, gummy frogs,
and you three, because you're superfans,
are gonna use all three whammies.
-Oh! -Ooh, no.
[Guy] Thirty minutes to make your perfect Flavortown dish,
using all three judge whammies.
The three of you guys, I was gonna have you just use two of these,
'cause then one of you guys would've felt like
you didn't go and get the right thing...
[clock ticking]
...so I just wanted to make sure that
the three superfans were all recognized,
and the three super-judges, okay?
So... Because, I mean, two of these things...
If was gonna say the two that would be tough,
it would probably be the baby food and the gummy frogs.
The one that I really think.
Still got it.
[Raymond] Yeah, gummy frogs, gummy frogs.
-Gummy frogs, right here. -Oh, God. Right.
[Raymond] Brooke gave us gummy frogs.
What the heck's a gummy frog?
Seaweed, seaweed, seaweed snacks.
Marcel gave us seaweed snack I eat seaweed snacks.
There.
I was excited for that one.
All right!
Troy gave us baby food.
Just doing a squash.
The only experience that I have of baby food is with my aunt's cat.
-[laughing] -[cat meows]
Let's do this over here.
I feel, like, what makes a perfect Flavortown dish is big bold flavors,
something that shows your personality as a chef,
so I'm gonna make a shrimp wrap.
Bam! All right.
Here we go.
And then I see cheese puffs
Stick this stuff with panko.
I'm thinking, "Let's do a cheese puff, beer-battered shrimp."
All right!
I do know what I would do though.
Baby food, I'd get some kind of a cereal to make a coating,
and incorporate the seaweed into that.
Take the gummies,
mix those in to make a sweet and sour sauce,
and that is a Flavortown-esque-type dish.
Maybe that's what I'll cook.
Think, think, think.
I have to use gummy frogs,
which I have no idea what these are.
Then I have to use seaweed snacks and baby food
Winter squash.
A Flavortown dish to me,
knowing Guy and being a superfan...
[whimpering] Um...
...barbecue was my first thought,
because Guy likes barbecue,
so I'm planning on making Asian-style short rib with rice stir-fry.
Don't twist my arm.
[panting] All right. Let's see.
Gochujang.
Learning from my mistake off the first round,
I'm gonna keep it a little bit more simple this time,
and just let a lot of the ingredients speak for themselves.
Let's do this.
What have we got? What looks good?
"Flavortown dish" means doing something unique and unexpected.
I'm gonna make a watermelon gazpacho
with some grilled seafood on top.
Grilled scallops.
And maybe some shrimp.
They don't tell you about a cardio on this show.
[whispering] What have you got? What have you got?
Seaweed snacks, I don't know what I'm gonna do with those,
but we're gonna figure it out.
Go with it.
The gummy frogs and the baby food are both really sweet.
I'm gonna have to balance that out by bringing in spice from the Fresno peppers.
I'm ready to bring this flavor to Flavortown.
Whoo!
So, what I'm gonna make is a sweet and sour...
Spiny lobster, here.
Little biscuits.
Twenty minutes to go, and I made a decision to cook.
Not very smart.
[Guy] Twenty-five minutes.
We got seaweed snack.
We have superfans creating their Flavortown dish.
[Troy] These guys gotta use baby food, gummy frogs.
Thanks, Brooke.
And seaweed snacks,
which go perfectly with gummy frogs.
-Who doesn't love a gummy frog? -[Marcel laughs]
All right.
So, I'm gonna try to bake a panko-crusted shrimp lettuce wrap
with a sweet mini-frog sauce.
Last round, surprisingly, I got a low Taste score.
This round, I wanna make sur that all of those flavors are there.
I'm gonna combine the baby snacks with my seafood snacks
to make a crust for my shrim
and then I also start making a beer batter.
Ooh. What are you breading those shrimp with?
[Raymond] Well, I got a beer batter with some flour,
and I'm using a little crust with the little munchies.
Yeah, that is prime Gameplay.
[Guy] Twenty-four minutes.
And look at my superfan, who's now in kitchen four.
I'm gonna make a sweet and sour sauce
with these gummies,
rice vinegar, ketchup,
chili crisp.
Drop in some of the noodles.
[Troy] Imagine being a superfan of the show,
and you show up in kitchen three,
and Guy ponies up in kitchen four.
Guy really loves, like, barbecue.
I found some flanken short ribs.
I'm gonna try to make a little of, like, a chili-spice gochujang
with some rice.
Here we go.
For the gummy frogs,
I'll make, like, a marinade for the flanken short ribs.
Go on, rice wine, be my friend.
I added a little nougat butt
and the chili crisp.
Oh, yeah. That's gonna be great.
I blended the gummy frog, marinated it,
and when it was ready, I added them to the short ri
and let them do a quick marinade.
I have three kids, so I've eaten this.
Next, I'm gonna work on the baby food.
-[small bell dings] -A winter squash.
Then I added seaweed snacks
Beautiful.
And the chili crisp. Putting it into the blender
Try to get this as velvety-smooth as I can.
Super-stoked about this.
I just hope everyone else love baby food and nori in sauce as much as I do.
Okay, I'm gonna do some little refreshing.
Gonna make a watermelon gazpacho
with scallops and shrimp.
So first thing I'm gonna do is figure out what to do with these gummy frogs.
They're all stuck together.
So I decide that I'm gonna melt them down wit some red wine and vinegar,
and make my own sweet and sour agrodolce.
So the gummy frogs are melting down.
Now it's time to start working on my gazpacho.
I grab the watermelon.
Bring a little heat to the party,
some Fresno pepper.
We bring some more balanced-out flavors
with some baby Persian cucumbers, with some red onion,
and I season it with that gummy-frog agrodolce.
It's not bad. I'm missing out.
We decided the best way to utilize that baby food
is to add some body to the gazpacho
and some seaweed snacks.
So I got the panko,
seaweed snacks and the baby food.
This is going to be my dredge.
Mix the lobster into the dry,
and the egg wash as ponzu.
Seaweed snacks,
the baby food.
Here we go.
Fifteen minutes. We're at the halfway point, guys.
[Raymond] All right.
Now that the shrimp are done
next up is these horrendous gummy frogs
How am I gonna do the gummies?
That's what I'm trying to figure out.
[Troy] We are halfway through this cook,
and Raymond still has no plan for those gummy frogs.
Oh, man.
Oh, man!
-They're, like, so bad. -Just serve them on the side, chef.
-I can't do that. -I would eat them on the side.
I can't do that, that's not a $20,000 dish.
So, I started melting my gummies down.
Oh, this is weird.
I'm adding this baby food,
which is gross in itself.
I need to figure out how to cook the sweetness,
'cause this is too damn swee
And then a light bulb went off.
What could balance out sweetness? A little bit of heat.
Let's do this.
All right, so I got something to cook that sauce with.
Green curry paste.
So I'm gonna try to spice it up with this.
Ooh, that's spicy. That's good. That's good.
Extra butter, just for me, just to kinda make it a little glazy.
I'm gonna start working on that stir-fry rice.
I used gochujang for my rice
and browned that bad boy up. Rice, rice, baby.
Ten minutes left,
and Alex has not put his short ribs on any heat source yet.
I applaud him for taking the time to marinate them,
because that's actually what's gonna make it quick-cook
on the short rib tender,
but I don't know, I feel like he's cutting it really close with time.
[Alex] Oh, those are looking so good.
I'm in Flavortown right now.
Perfect.
Winning Guy's Grocery Games and being a superfan would just be impeccable.
My kids, since we watch the show so often,
to see their dad win this would be absolutely amazing.
We're winning this thing.
I'm worried that the judges will think it's a copout
if I just melt those gummy frogs,
so what I'm gonna do is I'm gonna take some of the extra agrodolce
from the red wine vinegar and the gummy frogs
and use them as candy in my Fresno peppers.
I want them to bring a little bit of heat,
a little bit of contrast, to the dish, to make it pop
Sweet pickled Fresno peppers.
[indistinct whispering]
Now it's time to work on my spicy shrimp.
I make a quick, flavorful marinade out of gochujang, some citru
So I get the shrimp on the grill.
They're looking great, they're getting a nice char a nice texture.
Now it's time to move with the scallops.
A little different technique for searing scallops.
Start 'em out dry and then add the oil.
I usually sear my scallops a little differently than most.
I actually add 'em to a screaming hot, dry pan with no oil,
and then add the oil after.
It gives a lot of great surface contact,
and you get a really nice se on your scallops.
[Hunter] Hey, Dad, how's it going?
That looks delicious. Can I have some?
So, we have lobster that I marinated in the ponzu sauce.
-Gummy frogs are in the sauce. -Uh-huh.
[Hunter] That looks delicious. Oh, my gosh.
[Guy] The Fresnos.
-[Hunter] Scallions. -[Guy] The scallion.
Here you go.
-Ooh. [gasps] -[indistinct chatter]
[Brooke] Did you make those crunchy noodles?
What a treat.
[Brooke] This looks delish.
[Guy] I just wanted enough breading on there to capture the gummy turtle sauce.
Mmm. That is so good.
-Those are frogs, you know? -Gummy frogs!
You know what? And I could've used turtles,
and that would've thrown the whole recipe off.
I love these noodles.
[Guy] Three minutes!
Ooh, jeepers.
The first thing I put down is my winter-squash, baby-food puree.
Next, the stir-fry rice.
Then I topped it with the gummy-frog, chili-marinated short rib.
Oh, yeah.
How you guys doing?
So I have this sweet and spicy gummy sauce
and then I'm putting my cheese puff-incrustated seaweed salad shrimp
with my cilantro and onion slaw.
[Guy] Thirty seconds.
[Rick] Doing all right. My shrimp are looking beautiful,
scallops are in the pan,
it's time to pull it all together.
First, I get some watermelon steaks on the plate.
Then I strain out my gazpach and pour it all around the steak,
add my cucumber-and-kumquat salad for texture.
I finish the garnish with some pickled, candied Fresnos.
I plate those perfect charre blistered shrimp.
[Guy] Ten seconds.
[Rick] I check out my scallops in the pan.
I don't know what's happened
but it's sticking to the pan
I've got seconds left, I'm running out of time.
I barehand 'em right out of the pan.
[Guy] Five,
four,
three, two, one.
-That's it, chefs, stop working. -Good job, chefs.
-Nicely done.
-All right. -[exhales heavily]
Not so happy with those scallops.
All right, judges, here it is.
Gummy frogs,
seaweed snacks
and baby food.
Up first, Chef Alex.
All right, perfect. In front of you
is a flanken short rib with gummy-frog sauce,
the winter squash and nori puree,
with a little stir-fry rice
Why did you pick short ribs?
I mean, you have 30 minutes in a competition.
You're a superfan, you know how this goes.
If you're gonna make that call, be you,
because these are delicious.
-Thank you. -Nice work, man.
Going the Korean flavor profile was the right way to go.
You have an okay sear on the Korean short rib.
I think you nailed the Flavortown of your dish.
You've got so much flavor packed into those little short ribs.
The pilaf is tasty.
The thing that I'm struggling with on this plate is your baby food,
because your baby food looks, feels and tastes like baby food.
Mmm-hmm. Thank you.
All right. Up next, Chef Rick.
What do you have for us, bud?
Hi, judges. So, I chose to go with a watermelon gazpacho.
We incorporated all three mystery ingredient into the gazpacho itself.
We also used the gummy frogs to make an agrodolce,
and we pulled that all together
with some gochujang-marinated shrimp and scallop.
Chef Rick, this gazpacho is refreshing.
The char on the shrimp is absolutely beautiful.
[Troy] You know Flavortown?
It really does embody something innovative,
something, you know, that you would not expect at all.
You did a great job tucking that baby food in there.
[Marcel] Really pretty dish.
I don't think you needed the scallop.
You don't have the right sear on it, it's a competition...
Nix it, 86 it all the way.
Awesome. Thank you.
Chef Raymond, what do you have for us, bud?
Tried to think a little bit outside the box with this dish.
I did a beer-battered, panko-crusted, baby-food shrimp,
with a gummy, baby-food squash puree.
Where did you put your baby food in this? Did you put it in the sauce?
I put it with the sauce, with the gummies and the green Thai curry.
[Troy] That made that sauce
It really added a complexity.
It's probably the smartest dish of the day.
Those gummy frogs are not hidden,
for an ingredient that you were uncomfortable with.
They're front and center.
-I taste gummy frog... -I'm so sorry.
...but I'm not mad about it, because that green curry balanced the gummy frogs out.
The seaweed snacks feel appropriate.
[Marcel] You didn't just go for the regular baby food,
you went for the baby snack and used it as a texture element,
and those shrimp were really, really crispy,
but because you put that hot sauce right out of the pan, that wilted,
so when you pick it up, it just kinda breaks down.
Chefs, I'll tell you what.
Not an easy challenge. I think you all did a great job.
We're gonna send you back to the kitchens,
and we will call you back when we have a decision. Thank you very much.
So which two superfans are you sending home empty-handed?
Yep, you get to tell your kids about it one day,
that you cooked with the gummy frog
and some seaweed snacks and some baby food.
[all laughing]
[Guy] Let's jump right into this. Alex, at 32,
needing some love.
16 out of 20 in Gameplay.
16 out of 20 in Taste.
7 out of 10 in Plating, for a 39
and a total of 71.
Good score.
Rick.
16 in Gameplay,
17 in Taste. Nice.
9 in Plating, for a 42.
Congratulations all the way to an 81. Ray.
-All right. -All right, buddy.
18 in Gameplay.
18 in Taste.
7 in Plating, for a 43,
and there you go, with a 76.
-Congratulations to Chef Rick. -[applause]
Nicely done.
Alex, Ray, I gotta tell you something.
Love the way you cook.
I'm sorry it didn't work out for you,
but it sure was a pleasure to get to meet you,
and we always appreciate the fans of Triple G,
so gentlemen, thank you very much.
[Alex] I love Guy's Grocery Games.
It was amazing to get the opportunity to meet Guy
and to showcase who I am.
Guy, I love you,
but you're just too mischievous, even for me
With a score of 81,
our winner, Chef Rick!
-Well done, my friend. -[applause]
And it's time to go shopping.
Come over and say hi to the judges.
So, we have a couple of ways that you can win up to $20,000,
and the first one we call The Aisle Spree,
and you're going to find ten random items
in each aisle of the store, okay?
Every item that you find,
you put in the cart, you're gonna get $2,000, okay?
Or you can skip the Spree
and take the mystery cheque, which is right behind those doors, right there,
and that cheque could have anywhere between $8,000
and $20,000 on.
-Your name's already on it. -[chuckles]
Don't take the cheque.
Don't take the cheque?
[indistinct chatter]
Let's give the people a show.
-There we go! -Yeah!
-So you wanna go for the shopping spree? -Let's do it.
We got this, we got this.
-Come on over. -Oh, here you go!
Come on over!
This is gonna be lots of fun.
Let's take a look right now at the cheque that you passed up on.
-$18,000! -I'm so sorry. I'm so sorry. I'm so sorry.
[Guy] You have to collect every single item on this list
to beat what that cheque had for you.
-[Brooke] You're good. We're gonna do $20,000. -Eighteen grand.
-So I'm gonna leave a copy of this right here for you. -Okay.
Here we go, Chef, two minutes on the clock.
Go when you're ready.
Aisle one, honey crisp apples.
Good.
Aisle two. Guy's barbecue sausage has Guy's face on it.
This is awesome.
I'm gonna make the judges run with them.
I don't have to do this anymore.
Aisle three. Santo tequila, Santo tequila.
Best day ever.
Aisle three B, we're going to Guy's tomato sauce.
Let's go, Rick, let's go!
[Brooke] All right. Aisle five B. Guy's baseball cap.
[Guy] That's it.
[Brooke] Aisle four A.
Szechuan peppercorns.
All right. Aisle six, beef jerky.
[Rick] With this money,
I'm gonna start something out for my son, a college fund.
I'm gonna probably help my wife out with a new car.
We're gonna put this money to good use.
[Brooke] We're going to pretzels.
Seven B, pretzels.
-30 seconds, buddy, let's go. -Go!
-Pretzels, pretzels, pretzels. -[Brooke] Hawaiian buns.
Hawaiian burger buns.
-Hang on. -Go, buddy go!
You got one more item,
-the chicken. Ten... -Get one more, get one more, let's go!
...nine, eight,
seven,
six, five, four...
$20,000. Congratulations.
$20,000, chicken's in the cart, money's in the bank.
We did it. Cheers, bro.
-[laughing] -We'll see you guys next week on Triple G. Adios.