If you think holidays in your house is intense,
well, you have never seen the holidays at the Fieri house.
I mean, we compete in everything.
In fact, last year, we did a holiday competition right here.
You wouldn't believe it. The youngest one of all, 16-year-old Ryder,
won the whole thing. So now the Fieri family is back to throw down
in the ultimate Thanksgiving showdown.
-Holy cheese. Holy cheese. -You'd eat that all day, right?
And this time, the reigning champ gets to make the rules.
[Jules Fieri] Did you just hear that?
No! No! No! No! No! No! No!
[all laughing]
[Guy Fieri] They're making Thanksgiving sides and turkey dishes,
all while playing for their favorite charity.
It's a Fieri Family Thanksgiving throwdown, right now, on Triple G.
Total Fieri mayhem.
[turkey gobbling]
The fighting Fieri's. Now, first up, a young man who can do it all:
sports, to academics, to turkey basting.
My super nephew, the one and only Jules.
-Uncle. -Look at you with your apron and everything.
-Give your uncle a hug. -How are ya?
-You look good. -You're looking good.
-Don't be taller than me. -I won't.
Just being taller than me.
[Guy] Next, he's gone from aisle maintenance to deli counter to the judges table
And now he's a competitor. My oldest son, Hunter.
Why do you gotta start with the deli counter?
-I didn't say bathroom cleaning. -Oh, thank you.
I didn't say bathroom cleaning and, and parking lot maintenance.
Oh, that's awesome. You know, I love that. You appreciate me.
[Guy] And now, ladies and gentlemen, the undefeate
the NorCal Ninja, the basketball bad boy,
the wizard of Windsor,
who slayed his brother and cousin in the first Fieri Holiday Showdown.
It's the champ! Give it up for Ryder Fieri.
You've gotta be kidding me.
[shrieking laughter]
The champ's here, baby.
[laughing]
Welcome, champ.
What is this?
Nice to have ya. [laughing] That's gonna burn for a while.
Welcome back, guys. Nice to have you. You look great.
Champ, thank you very much for taking the time out of your busy schedule.
I don't know who's gonna have more fun with this:
me... or me.
The first Fieri Family Faceoff was huge.
So it was just a dressing rehearsal for tonight's Thanksgiving Throwdown.
So I'm gonna give you something to be thankful for.
Oh, boy.
Here is my gift to you.
Some all-star chefs to team up with.
[Christian Petroni] What?
-All right. -Yes, sir.
Thank God.
[Hunter Fieri] I don't know if I should be happy or if I should be scared.
-Oh, this is awesome. -Whoa.
It's the three chef-sketeers.
Acclaimed restaurateur, fierce competitor, the Neon Princess Warrior herself,
-Chef Antonia Lofaso. -There's nothing neon about me.
-[all applauding] -There's nothing neon.
Food Network star and celebrated chef,
the Great Hambino himself, Christian Petroni.
[all exclaiming]
And renowned chef and restaurateur from Scottsdale, Vegas, Arizona, you name it,
Old Mac. Chef Beau MacMillan.
Hey. All right.
[all applauding]
Chefs, I gotta give the reigning champ the opportunity to make the pick.
So, champ. Out of these three superstar chefs,
who do you want to cook with?
-Christian Petroni. -[all exclaiming]
-Christian Petroni! -Wow. Wow!
[indistinct chatter]
[Beau MacMillan] Without skipping a beat.
Why'd you pick Petroni?
We are the sneaker duo.
[Guy] Okay.
-We've bonded over sneakers for years. -Yeah. It's a bond.
[Ryder Fieri] We have the connection.
Now, who are you pairing your cousin up with to cook tonight?
Chef Antonia.
[Guy] Chef Antonia and Julesy! Fantastic. There you go.
-Hunter. -Think you had her.
[indistinct chatter]
My brother! Come on.
[Guy] We have team Jules and Antonia,
team Hunter and Beau Mac,
and team Ryder and the Hambino. Fantastic.
Here's the deal.
Tonight, you will have to make a complete Thanksgiving feast
with both an appetizer and a Thanksgiving entree plate...
...in one hour.
-Okay, great. -No problem.
Our hungry judges are expecting a beautifully plated appetizer
in the first 20 minutes.
-20 minutes. -You will have the full hour for the entree plate.
Since this is the season of giving,
you're actually playing to win some money for charity.
The team with the highest combined score for the appetizer and the entree
gets to shop Flavortown Market for up to $20,000.
Everybody on board?
-Yes. -Let's do it.
Bet there are gonna be more things, though.
-What? -But the weird part is, like, Hunter's here.
Usually, he brings out something from Aisle 7.
Well, don't you just go and worry about that, 'cause I'm gonna tell ya...
-You got... -So let's get ready to go.
-We're gonna go with... -[all exclaiming]
Oh, boy.
See, we got the whole family coming here to watch us jam.
-You're not gonna give 'em the game. -No game.
-What? -No game.
This is Guy's Grocery Games
I know. But this is, it's family, and I thought, it's Thanksgiving.
They need to learn to face obstacles in their life.
If you don't give 'em a game, it's all for nothing.
-See? See? -I wonder where you got it. I wonder where you got it.
See? So what would you recommend?
Let's see. How about a two-for-one special?
You are the best.
-She is good. She's good. -She's good.
I know my mom's been working on these awesome two-for-one specials
that we have over the deli section.
It contains turkey parts and a big slice of pie.
Whatever flavor the pie is
must be in both your appetizer and your turkey dinner that you'll make,
and must include whatever cut of turkey that you get.
First come first serve. So you might wanna run like it's a Black Friday okay?
Just figured if all three teams had to play two-for-one,
they'd have to go big or go home.
-I agree. -I like that, Mimi.
But the thing is, Mom, is you said it, and you got it exactly right. Okay?
So now we have to use something from the deli counter...
-Oh, my God. -[all exclaiming]
-Go! Go! -[all exclaiming]
Let's do this!
So we have one hour to make an appetizer and Thanksgiving entree.
And we only have 20 minutes to get this appetizer out?
[Antonia Lofaso] It's a two-for-one special.
-Yeah. -I know. So difficult.
Hunter, you're first. You have three two-for-ones available.
-[Lori Fieri] Hi. -[Guy] What are the two- for-ones that are available?
-Hi, Ma. -You are entitled to turkey breast,
or turkey thigh, or turkey drumstick.
We're gonna go with the thigh, please.
-[Lori] Okay. -[Beau] Yes!
That dark meat is gonna have a little more flavor in there.
I think you can work with it better than breasts
And with your thighs, Hunter, you get a...
...sweet potato pie.
-I like that. I like that. -Sweet potato.
Sweet potato pie's just icing on the cake.
-Yeah. I mean... -Or the icing on the pie, I should say.
Oh, there you go.
Goodbye.
[Lori] Okay, turkey breast or turkey drumstick?
-Breast. -Jams, give us something good, come on.
We've got turkey breast, which is very temperamental and very, very specific.
You get pecan pie.
-Nice. -Pecan?
-Mmm-hmm. -[Antonia] And then we got gifted pecan pie.
-It's gonna be a great little topping. -Yeah.
Ryan, you get turkey drumsticks. And with that, cherry pie.
-Yeah. -[gasps] Dude.
[Lori] I know. You got that.
-[Christian] You did very good. -[Lori] It's all good.
I love Christian's enthusiasm. He gets drumsticks, cherry pie.
"We nailed it. We got the best one."
Dude, I think cherry pie is like...
-It's pretty good... -is a friggin' layup.
Down. I'm so down.
-Yes. Okay. Yes I am down. -Let's go to the veggie station.
[Beau] For our appetizer, we are gonna rock a sweet potato soup
with a little herb crostini.
-We need a carrot. -I'm already out of breath.
We have to use our sweet potato pie.
[Beau] We gotta have the sweet potato be the base.
For the soup, we've got that beautiful sweet filling
We've gotta counter that, have some contrast.
So we need savory flavor.
Some pancetta, that's perfect.
Next, we think about what we need to shop for for our entrees.
We're making turkey thigh roulade and a little green bean casserole.
-[Beau] There's roasted turkey gravy. We'll just... -[Hunter] There you go.
-We gotta use this crust in here. -Yeah.
-We gotta use it, and I think the gravy. -That's perfect.
-[indistinct chatter] -Yeah, sure.
[Beau] I'm thinking Thanksgiving, that's my wheelhouse.
And oh, by the way, I think I got the best Fieri cook
in the household with me, so I am excited.
-[Beau] Let's get the soup going. -[Hunter] Okay.
-Good job, you two. -Thank you.
Uh, I'm gonna need... By the way, today is the day
that we break down the case and we scrub it out.
We did that last night.
-No, that's today. Hey, listen... -We did that before we left.
-I have your schedule. I'm gonna check the side work. -I did it a few minutes ago.
-[laughing] -Bye.
[Antonia]
A little chopped on the top, garnish.
So for our Thanksgiving appetizer,
we're gonna make a sweet potato and pumpkin soup with the candied pecans.
-Pecans? "Pecahns"? Pecans. -Yeah. Pecans.
[Antonia]
-Okay. Yeah, let's do that. -You wanna do that? Okay, yeah.
[Antonia] Pumpkin puree, but there also should be sweet potato.
[Jules] It's more a pumpkin pie.
[Antonia] The sweet potato and pumpkin soup is supposed to be sweet.
Oh, you know what we can use? Maybe some, uh, confit duck.
I'm really hoping that the duck confit, which is nice and salty,
is gonna sort of offset any kind of sweet element to it.
Okay, grab your green beans.
We're gonna go with the mos classic Thanksgiving dinner you've ever seen,
and if you do the classics right, you can't be beat.
Antonia is basically an aunt to me,
so I was really happy to be paired up with her.
Look, look here for, like, pumpkin spice.
-I got it. -You got it?
And also, you know that I like to win.
[both laughing]
And I know she's the most winningest chef.
-I am the most winningest chef. -In the market.
-[Guy] Chef Antonia. -[Antonia] Oh, my God.
Chef Antonia Lofaso.
-Chef Antonia Lofaso! -[all applauding]
-Let's think of an appetizer. -Yeah.
All right.
I don't like most pies, but cherry pie is [laughing] is pretty good.
Kid's got good taste.
-Okay. All right, let's go. -Right? Let's rock, bro.
So for our Thanksgiving "appeteaser",
pumpkin puree with this queso dip.
What's more Thanksgiving than pumpkin puree? Like, come on.
Guys, don't get caught without your cart. Hey, hey!
[Christian] That cherry agrodolce on top of this pumpkin queso dip,
bringing in a little bit of sweetness but a lot of tart and acid.
[Christian] I need that melty cheese. Where's that fake melty cheese?
We need that really rich, processed cheddar cheese.
-Here you go. -Oh, thank you. Thank you, thank you.
I want a chip that's gonna stand up to this queso.
Oh, dude, this could be nice.
-All right. All right. -Since we're playing against that, right?
[Christian] We're going for some extra crispy sour cream and cheddar chips
Here. Two.
So for our entree plate, we got white potatoes, sweet potatoes.
The legs braising with all the gravy, right?
-All right. -We want garlic.
I got all the things to make our gravy, some sage. Got a demi.
Want this to be really rich.
I think that that crust is gonna help thicken our gravy.
It's like maximalism, dude. It is maximalism at its best.
All right, come on, bubba, let's get that appetizer going.
[Ryder] We got turkey thigh.
Okay, peel the potatoes.
[laughing] Ryder with the belt up.
Ryder is the legend. This is the reigning champ.
He's not losing his crown. Try taking it from him.
[turkey gobbling]
So let's meet the judges I invited to join in this cornucopia of craziness.
It is a Fieri Thanksgiving.
Cookbook author and founder of the meal kit service One Potato,
a triple-G OG, the one and only Catherine McCord.
Food Network's star whose ancestors ate ramen on the Mayflower.
-[all laughing] -The one and only wild card himself, Chef Justin Warner.
Food critic who has traveled to 100 countries
looking for another culture that's crazy enough to combine sweet potato and marshmallows.
-It's Thanksgiving. -The one and only Sir Simon Majumdar.
Thanksgiving, well, you never grew up with Thanksgiving.
I never did.
Best Thanksgiving dish.
I'm a sucker for a really well executed green bean casserole.
-I know that sounds crazy. -No, that's, I think, a necessity.
A brined turkey on the grill.
-On the grill? -That's what I make every year.
I brine all my turkeys. I smoke 'em.
-I make turkey pastrami every year. -[Catherine] Ohh. Yum.
-Ohh. -Um, I barbecue turkey, deep fry turkeys.
I mean, I, you name it, I do it. I mean, I take it on.
If I'm gonna do it, I'm gonna do it.
-You're serious. That's... -Oh, yeah. But I also have an army of people
that come to do it with me. And we have some good laughs.
We're gonna be starting off with appetizers. Very appropriate on Thanksgiving.
And then we're gonna go into the entree plates.
So I'm a little anxious to see what's gonna happen with there
Jules and Antonia have the "pecahn", or the pecan.
Hunter and Beau Mac have the sweet potato pie.
Petroni and Ryder have the cherry pie.
You've gotta make sure that you use that pie in the appetizer and the entree.
Roger that.
You got a good game plan?
-We do. -Let's see what we got here.
We're gonna do a pumpkin queso dip for our first round.
-Pumpkin queso dip? -Yeah.
-Okay. -With a cherry, uh, agrodolce.
Ohh, I like this.
The first thing I'm gonna do is get started on this cherry agrodolce
while Ryder works the queso
You gonna take that and put half of it into the milk, okay?
-All right. -There's a spoon.
[Ryder] We add the pot with milk. We add the pumpki
[Christian] Go and get a whisk, mix that in.
I'll open the cheese for you, all right, bubba?
Squeeze it in like it's the last round of toothpaste in a tube, you know?
[laughing] All right.
And then, you anoint it
with that beautiful processed cheese of the gods.
[laughing] Yeah.
[Christian] Agrodolce is very simply cherry pie filling
and some really good red wine vinegar.
Thanksgiving is all about having people around
that you care about, and sharing a meal together.
And just hold it in there until all those chunks are gone.
[Christian] The cooking at our house takes forever.
So many different dishes, so many people to feed.
We usually start the day before.
Keep that going nice and creamy? How's the tension?
Oh, yeah.
Julesy, what's on the menu?
So we're doing a sweet potato soup
-with a nice little pecan garnish on top from our pie. -Okay.
So we start with making the soup.
I slice up some white onion
I let that sort of steep in a pot with a lot of butter,
with a little bit of pumpki spice, a little bit of cardamom,
and then the canned yam.
[Catherine] It really does worry me having canned sweet potatoes,
because they can have a gummy texture.
I'd rather see fresh sweet potatoes microwaved or quickly boiled.
[Antonia] I added a little b of the filling of the pecan pie.
I just let it simmer.
[Jules] This is sticky. My hands are sticky now.
I picked the pecans off the sticky pie for our garnish.
Stick them in the deep fryer first, then you're gonna chop them.
Throw 'em in. Don't be scared. Throw 'em in.
[fryer oil sizzling]
Now, you're going to pick that duck and then throw it into there, as well.
And then I had to pick off the duck confit off of the leg.
-How we doing, Hunter? -Doing great, brother. How you doing?
Not telling you.
Growing up, Hunter and I were, we were basically brothers.
All of my memories growing u are with Hunter.
-[laughing] Beau Mac. -Hey, hey, guy.
All right, what's on the menu, Hunter?
Doing an appetizer.
Doing a little sweet potato soup with a herb crostini.
WHo are you worried about? Are you worried about, uh, Jules' team or Ryder's team?
Worried about every team. But right now, I'm just focused on us.
-Okay. -We're gonna kick some butt, all right?
To make the base for this soup, I'm gonna sweat out the pancetta,
the onions, the garlic, like the main base of that.
[Hunter] We've gotta use the sweet potato pie.
So I'm gonna scoop out that filling.
-Throw that right in our, our soup. -Here?
-Yeah. -Okay.
[Hunter] For some more flavo and to add more to our dish
I'm also gonna cut up some fresh sweet potatoes, as well.
The Fieri family Thanksgiving is not what you would think
most Thanksgivings would be like for a family.
-[Beau] Right. -[Hunter] We've got, like, 40 people with us.
All our friends, all our family. That's what Thanksgiving's about.
-No doubt. -Gotta love and appreciate.
[Hunter] And we're just gonna blend the hell out of this, right?
-Yes, we "ah". -Yes, we "ah".
That's the goal.
All right, you guys have ten minutes to get that appetizer done.
What chips are you guys serving with this?
-Oh, dude. Cheddar sour cream. -Ruffles.
-You kidding me? -Really?
The tang from the sour cream is gonna go great with this.
I would have thought you guys woulda had a good tortilla chip or something.
No, you know what? I'm gonna stick to my guns on this one.
Go with what your gut tells ya, man.
Bubba, you taste it, tell me what you think.
Do some black pepper?
-Holy cheese. -You could eat that all day, right?
-Holy cheese. -Come on. You love it.
Or, here, do you wanna finish this?
Okay.
Microplane some ginger into this real, real good.
Got it.
[Hunter] While Beau is working on the soup...
[blender whirring]
...I'm gonna work on this crema.
I don't know what kind of show we're putting on here,
but I am walking out with that belt today.
What do you think? We just got money, right?
That's money. That's absolutely money.
Smokiness from the duck's gonna be really nice on top.
[Antonia] I think so.
Okay, your nuts are done. Let them cool.
-Okay. -You have plenty of duck, go ahead, throw that in there.
Thanksgiving at the Fieri house, it's a very enjoyable time,
really nice to have such a strong support around us.
We lost my mom 11 years ago,
and having such a amazing family to be able to support each other,
and give thanks for what we have, it's been really amazing.
-Oh, yeah. -Yes?
[Guy] Three minutes, chefs. Three.
-Grab the chips. -All right.
Start putting nice stacks.
We're gonna put the queso in like, a little cast iron
Five times the amount.
I just want lotsa chips. Lik this is, this is Thanksgivin
This is, like, yo, I haven't eaten since yesterday.
Stack 'em up, kid.
These cherries have great sweetness and some nice tartness.
Why'd you guys make so much?
Thanksgiving, man. Abbondanz
[Guy] Two minutes, chefs. Two to go.
First, I pour the soup in all the bowls.
-[Hunter] How much, a dollop on this? -[Beau] Yeah.
[Hunter] Just one crostini on top.
We hit a dollop of the sour cream, little, uh, finishing touch.
-Yeah. Okay, buddy, we got our first dish done. -Check.
[Guy] One minute!
We're gonna plate it tableside.
What does that mean?
We're gonna put the duck and the pecans down,
and then we're gonna do the, soup's gonna go with the side,
so we pour it on top.
[Jules] We had the fried duck confit,
as well as the pecans in the bottom of our bowl,
and we poured our soup over there.
[Guy] Five, four, three, two, one.
That's it!
-We're done. -We're ready.
These chefs are turning Thanksgiving on fire.
Turning it on its head.
You're never gonna get these flavor combinations at the average house.
[turkey gobbling]
[Guy] All right, judges. The chefs are still hard at work
on their Thanksgiving entree plate featuring that crazy two-for-one special.
Now, first up is their Thanksgiving appetizer.
-[Ryder] Pumpkin queso. -[Christian] It's all right, I got it.
-Whoa, whoa. -Oh, oh.
-Oh, here we go. -Oh.
-[Catherine] Hi! -[Warner] Hello.
Why don't you tell 'em what we got, babe?
-[all laughing] -[Simon] Oh, man alive.
[Ryder] We have, yes.
Ohh, this is fun.
[Christian] This is a pumpkin queso dip.
We had the lovely fortune of getting cherry pie.
He had a great idea, he said, yo, we should make a cherry agrodolce.
-Enjoy. -Grazie.
What I love about this, it's the perfect bite.
Like, if I had Thanksgiving in a bowling alley, sign me up.
[all laughing]
What I loved was that creamy pumpkin, cheddary, like, cheesy flavor,
and what a brilliant idea adding that cherry,
so you get a little bit of that sweet acid in there.
I had a criticism. The chips,
I would have liked them to have used some crunchy bread.
You know, it doesn't, it's not really cooking.
[Guy] Up next, team Jules and Antonia.
-[Catherine] Wow. -[Simon] Oh, my.
Wow.
-[Justin] Tableside? I love it. -[Simon] Fancy, thank you.
What Jules and I have prepared for you, um, is a sweet potato,
pumpkin and pecan soup.
A little bit of creme, sage, crispy duck confit.
Mmm.
[Antonia] And then the chopped pecans from the pies.
Thank you.
[Catherine] Mmm.
I love the tableside presentation.
I love that all of the crispy bits are staying crispy.
I love the little duck cracklins that are in here.
I think it's a nice protein alternative.
I loved the pour. It seemed really luxurious and creamy.
I think the use of the sweet potato from the can meant that it was just so sweet.
[Guy] All right, up next. Team Hunter and Beau.
-Hi. -Judges, how you guys doing?
-Wow. -Now, what we have for you is we have
the sweet potato pie filling.
It's some butternut squash, some onions, some garlic, and some herbs.
[Beau] Chicken stock, parsnip, sweet potato, pumpkin, man.
This is the, uh, quintessential blend of everything Thanksgiving.
Then, we finish it with a ginger creme fraiche to kind of lighten that up.
How delicious is that soup in 17 minutes?
-Come on, kids. Enjoy. Enjoy. -Thank you, judges. Enjoy.
Beau and Hunter's soup was really creamy.
I thought the presentation was beautiful.
I did like the idea of the crostini on top.
It added some texture to it.
We have a tale of two soups, right?
The thing that's happening with this soup, although there is still plenty of sweetness,
is I'm tasting the elements that went into it.
And 20 minutes is no time to really develop the flavor of a soup.
So all you get is the very bland top note.
You're not gonna get that true soup flavor that you want from a sweet potato soup.
[Guy] All right, judges. Put down your final score.
20 points available in gameplay,
20 points available in taste,
ten points for plating.
I like Thanksgiving. Good job, Americans, good job.
[turkey gobbling]
You're gonna follow this right here.
Garlic going.
[whistling]
All right, hold the clock.
Stop the cooking, I have the scores.
There's a two point difference
between first place and third place in appetizers.
At 38 points...
...Hunter and Beau.
At 39 points...
...Jules and Antonia.
And in the lead with 40 points
goes to Christian and Ryder.
You chose well, bro. You chose well, bro.
-[Ryder] Yes, sir, baby. -You chose well, bro.
[giggling]
First place gets a two point advantage.
Second place gets a one point advantage
and third place gets a no point advantage.
I declare a mis-count.
I think the judges might've had a little pre-game wine
before Thanksgiving dinner
We gotta come back.
-We're gonna show these fools what's up. -I agree.
And now we have to come in swinging hard.
That puts the pressure on us.
-We gotta come in swinging hard. -Yeah, big time.
For our Thanksgiving plate
we're making turkey thigh roulade,
green bean casserole with wild rice.
So I'm boning these thighs out
and I'm just gonna kind of flatten the out with my boning knife.
Hunter is working on the seasoning for it
I'm ready for those herbs.
They don't have to be too too fine.
Put 'em right inside of the thighs.
We work as a team.
If I had a job, he was working on the next job
and we supported each other.
Check it out, we're gonna wrap it in plastic
and roll it tight like a cylinder.
Then in foil and roll these separately.
And deep fry it.
Who doesn't want fried turkey on Thanksgiving?
I'm excited for that.
Now we gotta work on the rice.
Okay, where's your bacon that we got?
Let's sweat that down with onions and garlic in butter
Pine nuts, the raisins.
So while this rice is cooking
-let's check in on these roulades -[Hunter] Yes.
[Beau] Oh, look at those roulades.
[Hunter] That's looking... Skin's looking great.
[Beau] We're not messing around.
[Hunter] And Thanksgiving is about the food
and about being with the people you love
and about having that experience.
Food surrounds every family
[Beau] Food is your first language, my man.
-That's right. -It is.
Is your life gonna change today? Yes it is.
Real soon, don't drop that.
-Right on the top, baby. -There we go.
[Guy] Okay, Julesy, what's on the menu?
For the entree we're gonna do a traditional turkey breast
with my favorite green beans and gravy.
Very nice.
[Antonia] Turkey breast very temperamental.
Treating it like I would tre any kind of white meat,
poultry that doesn't have a lot of fat,
I'm gonna cook it in a lot of fat.
And you can get in to your cornbread now.
[Jules] What I did was is a cup of corn meal,
a cup of flour.
Baking has never been my specialty.
You're doing a great job.
I took out all the dry ingredients together
and then I had all the wet ingredients in a different bowl
and I slowly went from the wet to the dry.
[Antonia] Thanksgiving is m absolute favorite holiday.
It's all about having a ton of people over my house.
You just come together, you talk about gratitude
and then there's turkey.
It's so much fun to watch these chefs cook
'cause it also feels like family in here today.
How we looking over here? What's on the menu, Ryder?
-Good. -I'm testing Petroni here.
That he makes sure he knows what he's doing, actually.
So he might have to...
[all laughing]
[Christian] We're making pomme puree
with turkey drumsticks
and cream soda cranberry sauce.
While Ryder is dispatching the potatoes
I'm gonna get working on these drumsticks.
Yep, so we're doing, uh, the braised turkey legs.
I get the pressure cooker
boiling with sage, garlic.
-Little bit of that. -Right, I got it.
[Christian] Shut the lid.
[popping cheek] Hope for the best.
Get the milk going.
That's gonna be for our mashed potatoes, all right?
[Jules] I need to work on our potato pomme puree.
We'll get the potatoes simmering
in some very well heavy crea and we're on our way.
[Christian] You wanna just keep hitting those.
They're gonna keep getting softer and softer.
Some traditions we have at the Fieri house
is we go round the table
and say what we're thankful for.
Everything my mom, my dad,
all they do for us and our amazing home
where we have all of our dogs.
[Christian] All right.
[whistling]
Chefs! Do not think that the Fieri boys
are doing enough.
So therefore, I am removing the chefs from the kitchen
No, no, no! No, no.
Whoa.
However, I am replacing other Fieris
to come work in the kitchen.
Oh, oh, I love it.
So, Ryder, you get to pick
who works in what kitchen?
Um, Jim let's go.
Mom's going with Hunter.
Mom with Hunter.
She goes with Jules?
Yeah, she's the last option, so yeah.
-Hello, Mother. -Hi, honey.
How's it going?
This is how chaotic Thanksgiving is at my house anyway
-Penny, Penny, would you like a glass of rose? -Yes.
-[Antonia] Can I just get you a glass of rose? -[Penny] Yeah, yes.
Okay, what are we doing?
All right, so here we have our green beans
-that are actually just done. -Nice, nice.
These are light and fluffy mashed potatoes.
This would not be out of the norm
that, uh, all of a sudden
somebody would have to run off and go handle something
and other people would be dragged into the kitchen.
So why not my parents and Lori.
[Penny laughing]
Cheers.
-What do you want me to do? -Petroni!
No Petroni, no.
You got Jim so, what do you want?
Total Fieri mayhem.
It's brilliant, I love this.
I got confidence.
I feel good.
This doesn't look like it?
[turkey gobbling]
I mean, if we're gonna make it a hot mess
let's make it a complete hot mess
Use the, uh, top of the, um...
No, no, no the... Oh, yeah, that's fine.
No that's too big, too big.
Keep mixing the same way you're doing the potatoes.
You got it.
Oh, my God.
Want me to stir the rice?
[Hunter] Can you help clean up a little bit?
I'm not cleaning, I clean at home I'm not cleaning here.
Is this the Fieri family on Thanksgiving?
This is exactly how it is, all out of control.
-Let me get this in here? -Yeah, please, right in there.
The real boss of the Fieri family
is coming in my kitchen.
It's delicious, taste that.
[Beau] Thanksgiving doesn't happen without Lori
-and we got mom in the kitchen. -100%.
-Right. -Oh.
Lori jumped in really good.
Yeah, you guys have a lot going on over here.
[Guy] And, uh, Jim is over there working away
and Ryder's talking him through it.
Ryder, this is getting close.
[Ryder] All right.
-You having fun, buddy? -Oh, yeah, tons of fun.
Uh, my mom's having, uh, rose.
Drinking gravy.
[all laughing]
[Guy] 13 minutes, 13 to go.
Hunter, don't forget your roulades.
Whenever you're ready.
[Hunter] Beau's out of the kitchen,
it's time to get the roulades out of the oven
-[Beau] Oh, look at those. -[Hunter] Those are gorgeous.
Thanksgiving, Lori, I am thankful for you.
Beau Mac, you can go back in.
Okay, thanks brother.
Let's do these green beans and morels, bro.
We're running out of time.
-All you need is one bag. -Okay.
[Beau] Let's get some salt in there too right after.
Literally, those just have to steep, right?
[Hunter] 100%
We're gonna go for morel mushrooms.
-My steak of mushrooms. I love it. -Uh, so good.
Okay, these look absolutely amazing.
Amazing.
-You get mushrooms and green beans together. -[Hunter] Yeah.
[Beau] Today I'm playing for the local
Boys & Girls Club.
They're a great, great, uh, non-profit.
They help a lot of youths that are in need
so I'd love to give back to them.
See what we have left.
We have to use our sweet potato pie.
Let's thicken our gravy with a pumpkin crust.
Know we're gonna get those peanut juices from the thighs.
[Hunter] Pretty much this gravy is packed full of flavor
-and ready to roll. -[Beau] It's true.
All right, Christian, you can go back in.
All right, we're in.
-All right. -All right, buddy.
Good job.
So for our cranberry sauce
we have the cherry pie filling.
All right, all right, got it.
[Christian] We have our cranberries in a pot.
Throw it on the heat.
We got cream and we got root beer.
All right?
With some cream soda just bringing
a little bit of sweetness
which is exactly what this is gonna want.
Moment of truth.
Here it is, bro. Moment of truth.
We're gonna open this pressure cooker
and if this meat's not cooked, we're cooked.
The coolest thing about this is that we're seeing
some of the pitfalls that the home cook experiences
in every Thanksgiving cook.
-Is the turkey done enough? -Yeah.
-Yes. -Are my components staying hot enough?
Holy cow, it's good, bro.
Some of the meat has pulled back from the bone
which is a good sign.
We're picking through to make sure
that we're getting the most tender pieces.
[Ryder] Today I really wanna win
because I wanna help my dad's old high school,
Ferndale High and their culinary program.
My dad's high school's really important to me
'cause I love my dad
and everything that he's gone through
is, uh, because of how he is today.
I think that high school
is probably one of those big reasons why.
Oh, my God, they're in!
If you wouldn't have been talking.
How long was that going on for?
Can I leave now?
Once the potatoes are, like, perfectly tender...
-Yeah, they're done? -Yeah.
[Antonia] ...you put them through the potato press
and then I throw them for just a second
into the food processor just to give it a quick puls
[Guy] Uh, where you guys at?
Where's the, uh, pecan pie being used?
The crumble is gonna go on the green beans.
Well every chance I get to cook with my Uncle Guy
I love being in the kitchen with him.
That's delicious, mashed potatoes are spot on.
Thank you.
It's a learning experience
and I always try to take as much as I can away.
How much of these green beans do you want?
-Uh, plenty of string bean. -[Jules] All right.
I am playing for the Redwood Gospel Mission.
They have a rehabilitation program
for those who have addictions,
who have mental health issues.
So they bring back people from the streets
and back into the working world.
[Antonia] You put the cayenne in?
I'm getting hungry, I can tell ya.
This is, like, the way that I feel on Thanksgiving
when all the food is, like, you can smell everything.
It's a lot to cook, it's a lot to coordinate.
90 seconds, 90 seconds to go.
[Antonia] Jules, look at them
[squealing]
Okay, we went so classic
but I'm gonna plate everything as dainty as possible.
So I do a little dollop of cranberry sauce,
a whoosh of mashed potatoes
Those amazing cornbread muffins,
the sauteed string beans.
[Jules] And we finish the green beans
with the candied pecans.
[Antonia] The turkey, once it was plated,
then added a little bit of black pepper
and gravy over the top.
[Beau] Plating is super important
and Thanksgiving, you're gonna fill that bad boy up.
First green beans and morels.
Next we got the wild rice.
It's Thanksgiving.
Slice into the turkey roulad
I think it's looking like Thanksgiving day, baby.
[Hunter] That works.
There's five.
Take our gravy with the sweet potato crust
and run that right along the edge.
[Guy] Thanksgiving in your mouth.
30 seconds.
[Ryder] I grab the pomme puree
and start putting them on the plate.
[Christian] We got sweet potato on top of that.
Now we got those little nuggets
of that beautiful drumstick meat
Five, four, three, two.
-Got two. -[Guy] One.
That's it, stop working.
[Beau] Good job everyone, fantastic.
Good job, such a good job.
Dude, good job.
Fieri boys, it's time to find out which team
has the most to be thankful for.
Let's take it to the judges, right this way.
[turkey gobbling]
All right, judges, this is it.
The second course of our Fieri Thanksgiving.
Our teams had to prepare a Thanksgiving entree plate
using the cut of turkey that they earned
in their fantastic, two for one special.
Up first, team Jules and Antonia.
You had turkey breast, pecan pie.
Tell us about the dish.
[Jules] We made the traditional Thanksgiving dinner.
Antonia did the nice turkey
We have the green beans which is my favorite dish
garnished with our pecan pi
and a little bit of crispy onion.
And then we have the cornbread muffin
with a honey butter cayenne sauce.
This is the most thoughtful looking,
classic Americana, Thanksgiving plate.
It's beautiful.
Everyone's always like, wah, turkey breast
but this is moist and juicy.
The skin, like the outside,
has got those little crisp bits on it.
I'm just gonna say, that is fantastic.
That muffin is just off the scale fantastic.
That little bit of heat in there
from the cayenne on that butter
just soaked all the way through
absolutely brilliantly.
I love the use of the, uh, canned cranberry
to augment the fresh cranberry.
I think that's a brilliant move.
And I do think that the pecan could've been incorporated
with a little bit more gusto.
I will say though, when we saw you doing this
you pulsed the potatoes
just for a little bit in the blender
and they did just go, oomph, a tiny bit.
They pulsed four times.
They still went, oomph, in four times.
All right, thank you very much.
Up next, team Hunter, team Beau.
What do you got, gentlemen?
[Hunter] Today Beau and I have made for you
a turkey roulade that was fried
and then roasted in the oven.
We've also made you green beans
that were blanched, sauteed with morel mushrooms, garlic
And we also made you a wild rice.
We used the crust from our pie
and a little bit of a filling still
to, um, as the base for the gravy.
The use of the pie
to make the sort of lumpy gravy grandma thing
it works out in your benefit
because you get these little pops of sweetness
and of seasoning that you might have in the pie.
The reason that I hate green beans on Thanksgiving
is that people destroy them.
But yours here are bright and crisp,
they have a nice crunch to them.
This makes me a green bean lover
It's amazing.
And then the way that this sort of rice salad eats,
it's a little under seasoned
but it's super pleasant to eat.
That roulade, roasting of it, kept that juice in the skin.
It works fantastically well.
I would hope you'd have a little bit more crispness on the skin.
I want that crunch.
Not to be outdone though.
The champ and Christian up next.
This is our avant-garde Thanksgiving.
[all laughing]
[Guy] Well done.
So we're very proud of what we put together here.
What Ryder did was mashed potatoes
Equal amounts butter and potato on the stovetop.
We have sweet potato roasted with brown sugar and butter
which went underneath that braised brontosaurus leg,
I mean turkey leg.
This dish just makes me laugh
in a very, very good way.
Because I look at it and I go, kind of what happened here?
And then I start eating it.
That's ridiculous that you were able to do that.
The only thing I wish I would've had in there
was a bit more texture.
Maybe putting a little bit of skin on top
that are deep fried, that would've been the end.
You know, you can taste the 50-50
butter to potato ratio.
It's really, truly craveable.
You guys were gifted the cherry pie
and that actually works here.
The way that you were able to incorporate it
into the cranberry sauce, really smart.
You know what I'm missing? I'm missing green.
I just wish there was something
because that is, like, the harmony of the plate.
All right, judges, thank you.
Happy Thanksgiving everybody, nicely done.
I think this was adventurous and creative
and, uh, represents exactly what the holidays are about.
Friends and family getting together and cooking.
We're gonna send you back to the kitchens.
We will do some deliberation,
we will call you back when we have the scores totaled.
-Thank you very much. -Thank you, guys.
-Thank you, guys, thank you. -Nice job.
Good job, guys. Good job.
Judges, 20 points available on game play.
20 points available on taste, 10 points for plating.
All right, judges, thank you very much.
Fieri boys, I wanna tell you how proud I am of you.
This is not the easiest thing in the world to do.
They're doing this for charity,
this is the time to give thanks
and that's the way I was raised.
That's the way we raise, uh, our kids
and that's what we believe in.
You're good guys, I really am very proud of you.
-Yeah they are. -Awesome job.
[Antonia] Awesome, guys, awesome.
Anyhow, let's talk about the scores.
Going from the appetizer, Ryder and Christian at 42.
Hunter and Beau at 38
and Jules and Antonia at 40.
Let's take a look at game two.
Ryder and Christian, 15 out of 20 in game play.
17 out of 20 in taste.
Six out of 10 for plating for a score of 38.
For a score of 80.
-Nicely done. -Good score, buddy.
Nicely done. Hunter and Beau.
You are going to need a 42
to tie or beat this.
Game play, 17 out of 20 in game play.
17 out of 20 in taste.
Seven out of plating for a score of 41.
Oh, just below it.
[Guy] And a score of 79.
-That's tough. -So close.
Jules would need a 40 or better
to take the title.
Game play, 16 out of 20.
Taste, 18 out of 20.
Plating, eight out of 20, out of 10 for a 42.
And the new champ...
[Beau] Wow.
-[Guy] And the new champ, Jules Fieri congratulations. -Good job, good job.
[applause]
There you go, buddy.
It was the muffin.
The new Fieri family champ.
It was the muffin! It was the muffin.
Yay!
[Guy] The family champ, Jules.
-Good job, no that's... -Good job.
-[Guy] Another congratulations. -[Hunter] That's awesome.
Congratulations you guys, that's a big score.
You're playing for Redwood Gospel Mission.
Tell us a little bit about that.
So the Redwood Gospel Mission is a homeless shelter
who've done a great job with the whole county
and it'll be really great to let them know
what we did today.
[Guy] Fantastic, fantastic.
Here's what we're gonna do, I have a check behind the door
and it's already filled out
in Redwood Gospel Mission's name.
And it's between, let's say, 12 and 20 grand
Let's say 12 and 20.
Between 12 and 20 grand.
Or if you go shopping,
I will allow your two cousins to go shopping with you.
[all] Ohhh!
To help ensure that you could get your 20 grand
in a little game we like to call aisle spree.
Okay.
You wanna take what's behind the door
or do you wanna go for the shopping spree?
I think I would like to take my cousins
on a little shopping spree.
[all cheering]
There we go, all right.
Just for fun, let's just take a look
at how much the check was for.
-Oh, no. -[Guy chuckling]
Go ahead.
[all] Ohhh!
[Guy] $19,999.
$1 off, that's so messed up.
Confidence, we got this. Confidence.
All right, here we go, gentlemen.
Two minutes on the clock, ten items on the list.
For each item that you find, it's one per aisle,
you're gonna get $2,000.
You grab all ten items and you will win $20,000.
-Here we go. -Let's do this.
Three, two, one, go!
Sweet potatoes, go Julesy. go Julesy!
There is is right there, right there.
There you go.
Okay, what am I looking for?
[Hunter] Pickled asparagus.
Pickled asparagus, come on, there it is.
[Ryder] Oh, you got it, next aisle.
[Hunter] Aisle three, pie pan.
Hunter, can you point it?
I'm trying to find it too.
[Jules] No, maybe not.
Pie pan, another 2K to Redroom Gospel.
-What's the next one? -Macaroni.
Macaroni, there it is. The macaroni.
Aisle five, stuffing mix.
Stuffing mix, okay, aisled six, baby food.
Pick it up, pick it up.
[Hunter] There you go.
Aisle seven, marshmallows, go.
Marshmallows, go!
[Jules cheering]
It really feels amazing
to be able to win for such a good cause.
Sparkling apple cider.
That works, there you go.
Okay, aisle nine, frozen cranberries, go!
We are so close to that 20k.
You're in there, get hams.
Hams right here, right here.
Ham, ham.
[Jules gasping]
[Antonia] Come on.
In front of you right... In front of you right there, right there.
[Jules squealing]
There you go.
[all cheering]
$20,000, there you have it.
Now listen, because his cousins got involved
and they helped out
we are gonna make a donation of $2,500
to Hunter's charity and $2,500 to Ryder's charity.
$25,000 going out to the Fieri boys
for their charities.
This is what Thanksgiving is all about.
You guys have done a great job
Thanks to the judges, thanks to the chefs.
You all take care of your family.
We'll see you next week on triple G.