1 00:00:01,000 --> 00:00:02,533 Gotta move over, Wisconsin, 2 00:00:02,533 --> 00:00:05,066 because tonight, Flavortown Market is the cheese capital of the world. 3 00:00:05,066 --> 00:00:06,166 [Antonia] Whoa! 4 00:00:06,166 --> 00:00:07,567 -That's money all day. -Yeah, yeah. 5 00:00:07,567 --> 00:00:10,100 Now, I've invited three cheese-obsessed chefs 6 00:00:10,166 --> 00:00:12,767 to compete in our ooiest-gooeist games ever. 7 00:00:12,767 --> 00:00:15,900 This is "nacho" ordinary cheese contest. 8 00:00:15,967 --> 00:00:18,967 The winner of this first cheese round gets 10,000 bucks 9 00:00:18,967 --> 00:00:21,700 and the winning chef can double their money in the second round 10 00:00:21,767 --> 00:00:25,667 if they can beat one of those big cheeses, our all-star GGG judges. 11 00:00:25,667 --> 00:00:27,867 Who will win the "muenster" cheese battle? 12 00:00:27,867 --> 00:00:31,066 It's Beat The Judges Cheese tonight, on Guy's Grocery Games. 13 00:00:31,066 --> 00:00:32,900 [intense music playing] 14 00:00:34,667 --> 00:00:36,300 {\an8}So let's meet our cheesy chefs. 15 00:00:36,367 --> 00:00:38,767 {\an8}Now, first up, we have Prateek Kumar, 16 00:00:38,767 --> 00:00:42,266 {\an8}the chef-owner of a gourmet grilled cheese truck in Houston, Texas 17 00:00:42,266 --> 00:00:46,367 who claims he's perfected the science of the cheese pull. 18 00:00:46,367 --> 00:00:49,166 [Prateek] I do out-of-the-box grilled cheese sandwich, 19 00:00:49,166 --> 00:00:52,266 cheesy fries, cheesy mac and cheese. 20 00:00:52,266 --> 00:00:55,567 We are also known for the best cheese pull. 21 00:00:55,567 --> 00:01:00,800 The perfect combination for a cheese pull is mozzarella and provolone mix. 22 00:01:00,867 --> 00:01:03,066 {\an8}You "cheddar" believe it. 23 00:01:03,066 --> 00:01:04,500 [Guy] There you go, brother. How are you feeling? 24 00:01:04,567 --> 00:01:06,200 -Good, how are you? -Welcome. 25 00:01:07,467 --> 00:01:09,200 Next up, Emily Vena, 26 00:01:09,200 --> 00:01:12,000 {\an8}the chef-owner of an acclaimed one-of-a-kind restaurant in Massachusetts 27 00:01:12,066 --> 00:01:14,867 where she works closely with local cheese shops 28 00:01:14,867 --> 00:01:17,200 to make a "gouda" menu even "grater". 29 00:01:17,266 --> 00:01:18,367 {\an8}Even grater, get it? 30 00:01:18,367 --> 00:01:21,467 I love cheese so much. I went to school in Italy. 31 00:01:21,467 --> 00:01:25,667 I take what I learned there and apply it to cheesy dishes. 32 00:01:25,667 --> 00:01:30,000 There's no other food group that has as much range as cheese. 33 00:01:30,000 --> 00:01:33,266 You can eat cheese for breakfast, lunch, dinner, and dessert. 34 00:01:33,266 --> 00:01:35,567 There's a time and a place for all cheeses. 35 00:01:35,567 --> 00:01:37,000 [Guy] There she is. 36 00:01:37,066 --> 00:01:38,867 [upbeat music playing] 37 00:01:40,166 --> 00:01:43,000 {\an8}And, finally, Mike Hallahan, chef-owner of two restaurants 38 00:01:43,066 --> 00:01:46,200 {\an8}in Great Falls, Montana that offer up American fusion cuisine 39 00:01:46,266 --> 00:01:48,300 and crazy grilled cheese goodness. 40 00:01:48,367 --> 00:01:51,667 Block Bar and Grill, everything's obviously based around a block of cheese. 41 00:01:51,667 --> 00:01:54,467 Each week, we have a new cheesy creation. 42 00:01:54,467 --> 00:01:57,467 I guarantee, I'm the cheesiest guy you know. 43 00:01:57,467 --> 00:01:59,000 {\an8}You better "brie-lieve" it. 44 00:01:59,066 --> 00:02:00,367 [laughing] 45 00:02:00,367 --> 00:02:02,867 -Nice to have you, brother. -Thanks, my man. 46 00:02:02,867 --> 00:02:04,700 [whispering] Good luck, guys. Good luck, good luck. 47 00:02:04,767 --> 00:02:08,166 Welcome, chefs. I understand this, that when it comes to cheese 48 00:02:08,166 --> 00:02:10,367 you three are kind of a big "wheel". 49 00:02:10,367 --> 00:02:12,100 [all laughing] 50 00:02:12,100 --> 00:02:14,567 {\an8}So, I hope you really "burrata" it. 51 00:02:14,567 --> 00:02:15,800 {\an8}[rimshot] 52 00:02:15,867 --> 00:02:19,867 [Guy] I'm sorry, I'm sorry. I know. That... I don't know. 53 00:02:19,867 --> 00:02:20,867 Is this thing on? [taps] 54 00:02:20,900 --> 00:02:22,500 We'll be here all night. [echoes] Thank you. 55 00:02:22,567 --> 00:02:24,767 {\an8}You want the "gouda" news or you want the bad news? 56 00:02:24,767 --> 00:02:27,567 -"Gouda" news. -The "gouda" news. Great. I've got both. 57 00:02:27,567 --> 00:02:29,600 At the end of this first challenge, 58 00:02:29,667 --> 00:02:32,200 the top-scoring chef will stand alone 59 00:02:33,667 --> 00:02:36,266 and will win an automatic 10,000 bucks. 60 00:02:36,266 --> 00:02:37,200 {\an8}[cash register dinging] 61 00:02:37,266 --> 00:02:39,100 But the other two chefs, well, 62 00:02:39,100 --> 00:02:40,967 they'll cut the cheese. They'll cut... They'll be cut. 63 00:02:42,100 --> 00:02:45,600 The winner will get a shot at doubling that 10,000 bucks 64 00:02:45,667 --> 00:02:50,367 only if they can beat one of our all-star judges 65 00:02:50,367 --> 00:02:55,266 -in a one-on-one cheese battle royale. -Let's go. 66 00:02:55,266 --> 00:02:57,400 So, before you can bring home the cheddar, 67 00:02:57,467 --> 00:03:00,100 {\an8}you must prove that you are the cheese wiz. 68 00:03:00,166 --> 00:03:02,867 {\an8}I want you to go big in the first round and I want you to make... 69 00:03:04,166 --> 00:03:07,166 {\an8}the Tastiest Cheesiest Dinner Ever. 70 00:03:08,500 --> 00:03:12,600 {\an8}I'm talking about a cheesy, ooey, gooey, loaded, so... 71 00:03:12,667 --> 00:03:17,000 super flavorful, Flavortown-style meal, okay? 72 00:03:17,000 --> 00:03:20,000 To get you started, Hunter is back there in his deli. 73 00:03:20,000 --> 00:03:21,667 Oh, he's doing a fantastic job. 74 00:03:21,667 --> 00:03:24,667 And he's got a cheesy, warming gift for you. 75 00:03:24,667 --> 00:03:27,767 It's a 2 for 1 Special that combines artisan cheese and fruit. 76 00:03:27,767 --> 00:03:29,800 [intense music playing] 77 00:03:29,867 --> 00:03:33,467 Pick whichever combo you want, but remember, it's first-come first-serve. 78 00:03:33,467 --> 00:03:37,367 Shop for any other cheeses, or food items or anything else that you want, 79 00:03:37,367 --> 00:03:41,667 but you must use both of those gift items in your dish. 80 00:03:41,667 --> 00:03:43,867 {\an8}because this is 2 for 1 Special. 81 00:03:43,867 --> 00:03:45,667 {\an8}Thirty minutes to shop, prepare, and plate 82 00:03:45,667 --> 00:03:48,166 {\an8}your Tastiest Cheesiest Dinner Ever. 83 00:03:48,767 --> 00:03:50,100 Any questions? 84 00:03:51,300 --> 00:03:54,166 {\an8}You don't even have one question. Between the three of you, 85 00:03:54,166 --> 00:03:55,700 {\an8}I'd think that you'd have at least two questions. 86 00:03:56,367 --> 00:03:57,400 {\an8}You got one question. 87 00:03:57,467 --> 00:03:59,667 The dinner you want us to prepare has to be... 88 00:03:59,667 --> 00:04:02,367 -Tastiest Cheesiest Dinner Ever. -Okay. 89 00:04:02,367 --> 00:04:04,900 {\an8}You were the only one who wanted to go with a question. 90 00:04:04,967 --> 00:04:07,467 {\an8}-[exhales] Okay. Cool. -[clock ticking] 91 00:04:07,467 --> 00:04:09,767 {\an8}-You guys have watched GGG, right? -Yes. 92 00:04:09,767 --> 00:04:12,667 {\an8}You gotta really sharp on the details around here 93 00:04:12,667 --> 00:04:14,567 {\an8}'cause if you don't... [makes whooshing sound] 94 00:04:14,567 --> 00:04:17,300 {\an8}they'll go right over the top and you will burn... 95 00:04:17,367 --> 00:04:19,166 {\an8}-You'll burn time off that clock. -Yes, he did it. He did it. 96 00:04:19,166 --> 00:04:20,800 {\an8}Every second is precious. 97 00:04:20,867 --> 00:04:23,367 {\an8}-Oh, my God, this is so hard to watch. -So hard. 98 00:04:23,367 --> 00:04:26,066 {\an8}[Guy] Really precious. I mean, you start losing... 99 00:04:26,066 --> 00:04:28,800 {\an8}I mean, let's just say... Let's just say you lost, like, 20 seconds. 100 00:04:28,867 --> 00:04:31,400 I mean, 20 seconds off the clock sometimes can make it or break it... 101 00:04:31,467 --> 00:04:33,700 I mean, he's just rambling. Then you know he's already done it, right? 102 00:04:33,767 --> 00:04:35,867 ...to whether or not you actually get that dish plated. 103 00:04:35,867 --> 00:04:39,467 And then if you get down to, like, 30 seconds off the clock, 104 00:04:39,467 --> 00:04:41,066 I mean, that's even worse. 105 00:04:41,066 --> 00:04:43,800 And as it starts ticking down, and you can get into, like, 106 00:04:43,867 --> 00:04:45,800 you know, 35 seconds off the clock... 107 00:04:45,867 --> 00:04:49,066 I mean, you just... You start thinking about how much time you could lose on the clock 108 00:04:49,066 --> 00:04:51,100 and the clock could be running and you don't even know it. 109 00:04:51,100 --> 00:04:53,567 And what it is... What ends up happening is you just... 110 00:04:53,567 --> 00:04:56,000 you eat right into your competition time and, you know, 111 00:04:56,000 --> 00:04:59,767 {\an8}I don't know that we've even been down to 50 seconds already off the clock. 112 00:04:59,767 --> 00:05:02,467 {\an8}-Oh, my God! -Guys! Guys! 113 00:05:02,467 --> 00:05:05,000 {\an8}And then if you think about it, when you're almost to a minute 114 00:05:05,000 --> 00:05:08,000 {\an8}you've been sitting here listening to me talk... 115 00:05:08,000 --> 00:05:08,967 {\an8}-[Brooke] Go! -[bell dinging] 116 00:05:08,967 --> 00:05:10,000 [judges laughing] 117 00:05:12,300 --> 00:05:13,600 {\an8}[clapping] 118 00:05:13,600 --> 00:05:16,200 So 2 for 1 means you get a cheese and some type of fruit. 119 00:05:16,266 --> 00:05:18,266 First one to the deli counter gets first pick. 120 00:05:19,500 --> 00:05:21,200 I get to the deli counter first. 121 00:05:21,266 --> 00:05:25,166 {\an8}-Hello! -Hello, I have a blueberry, vanilla and quince paste. 122 00:05:25,166 --> 00:05:27,367 {\an8}Mango ginger stilton and grapes platter. 123 00:05:27,367 --> 00:05:30,567 {\an8}-I have a port wine cheese ball and wine cheese spread. -[Mike] Port wine cheese. 124 00:05:30,567 --> 00:05:33,567 [Mike] A little concerned that this port cheese ball might be a little sweet, 125 00:05:33,567 --> 00:05:35,400 but I've picked my poison and went to town. 126 00:05:35,467 --> 00:05:37,266 By default, I have the next one? 127 00:05:37,266 --> 00:05:40,266 {\an8}Yes, I have a blueberry, vanilla and quince paste. 128 00:05:40,266 --> 00:05:43,467 {\an8}And then a mango ginger stilton and grapes platter, 129 00:05:43,467 --> 00:05:44,967 -if you like that. -Um, first one, please. 130 00:05:44,967 --> 00:05:47,567 -[Hunter] Okay, quince. -[Emily] The ginger and mango stilton 131 00:05:47,567 --> 00:05:51,467 seems more horrifying than the blueberry vanilla chevre. 132 00:05:51,467 --> 00:05:53,700 -This is the last one. -[Hunter] And, you sir, you're going for the mango ginger. 133 00:05:53,767 --> 00:05:54,800 Mango ginger, there you go. 134 00:05:54,800 --> 00:05:56,166 -All right. Hey, best of luck. -Thank you, sir. 135 00:05:56,166 --> 00:05:59,100 [Prateek] I have never heard of mango ginger stilton ever. 136 00:05:59,166 --> 00:06:01,200 I was very concerned when I got that. 137 00:06:01,266 --> 00:06:03,166 Shop's closed, folks. 138 00:06:03,166 --> 00:06:06,767 [Mike] I have to make the cheesiest, tastiest dinner 139 00:06:06,767 --> 00:06:11,567 using the port wine cheese ball and the fig spread. 140 00:06:11,567 --> 00:06:15,500 Somehow, pasta was gonna be a vessel for these sweet ingredients to come together. 141 00:06:15,567 --> 00:06:18,300 {\an8}I'm thinking I'm gonna make lobster mac and cheese. 142 00:06:18,367 --> 00:06:22,166 {\an8}I grab lobster 'cause I figure I can glaze the lobster with the fig spread. 143 00:06:22,166 --> 00:06:25,667 That's a decadent ingredient. Gonna take this over the top here in Flavortown. 144 00:06:25,667 --> 00:06:27,400 [mumbling to himself] 145 00:06:27,400 --> 00:06:31,166 Knew I had to bring a little bit of heat to this port wine cheese ball 146 00:06:31,166 --> 00:06:33,266 to kinda balance a little bit of the sweetness. 147 00:06:33,266 --> 00:06:35,467 So I'm gonna grab some jalapenos. 148 00:06:35,467 --> 00:06:38,700 I plan on putting this port cheese ball in my mac and cheese sauce. 149 00:06:38,767 --> 00:06:40,667 I grabbed whole milk and cream. 150 00:06:40,667 --> 00:06:43,367 Plus, the dish has to be uber cheesy, so gotta hit the cheese aisle. 151 00:06:43,367 --> 00:06:45,367 -Hi, chef. -Hi. Lobster. 152 00:06:45,367 --> 00:06:46,667 -[Mike] Oh, yeah. -[Guy] What are you thinking? 153 00:06:46,667 --> 00:06:48,367 [Mike] Do a lobster mac and cheese 154 00:06:48,367 --> 00:06:49,567 [Guy] Lobster mac, delicious. 155 00:06:49,567 --> 00:06:53,000 I grab Havarti, some cheddar, and some Monterey Jack. 156 00:06:53,000 --> 00:06:54,333 We're out of here. 157 00:06:56,567 --> 00:06:59,900 I "camembert" the thought of one of these folks going home. 158 00:07:02,166 --> 00:07:04,900 [Emily] Winning this round means I go against a judge. 159 00:07:04,967 --> 00:07:07,367 It will be terrifying. 160 00:07:07,367 --> 00:07:11,266 All three very talented, seasoned chefs. 161 00:07:11,266 --> 00:07:14,767 I have blueberry vanilla chevre and quince paste. 162 00:07:14,767 --> 00:07:16,266 {\an8}Quince is a fruit. 163 00:07:16,266 --> 00:07:19,266 {\an8}So I have to figure out how to balance these things to make a dinner. 164 00:07:20,266 --> 00:07:22,166 {\an8}This is so hard. 165 00:07:22,166 --> 00:07:25,266 {\an8}I'm thinking grilled cheese with more cheese. 166 00:07:25,266 --> 00:07:31,567 {\an8}I grabbed Parmigiano-Reggiano, pecorino, smoked gouda, smoked mozzarella, 167 00:07:31,567 --> 00:07:34,166 shredded mozzarella, shredded cheddar. 168 00:07:34,166 --> 00:07:37,367 I'm thinking about doing a cheese sauce so I'm grabbing evaporated milk. 169 00:07:37,367 --> 00:07:39,000 I'm trying to get a cheese pull. 170 00:07:39,066 --> 00:07:41,500 because I feel like the judges wanna see that cheese. 171 00:07:41,567 --> 00:07:43,000 This is so hard. 172 00:07:43,066 --> 00:07:45,967 [Guy] Judges, you want something cheesy? 173 00:07:45,967 --> 00:07:48,367 [Antonia] Is this a trick question? Uh, yes. 174 00:07:48,367 --> 00:07:51,266 Mmm, I know exactly what I would do. 175 00:07:51,266 --> 00:07:54,367 Ginger. Mango ginger. 176 00:07:54,367 --> 00:07:57,367 I have to use mango ginger stilton and grapes. 177 00:07:57,367 --> 00:07:59,066 Man, this is gonna be a hard one. 178 00:07:59,066 --> 00:08:00,800 Oh, man. 179 00:08:00,800 --> 00:08:04,567 When it comes to cheesiest dinner, I always tend to lean towards, like, a pasta. 180 00:08:04,567 --> 00:08:06,667 Macaroni, Elbows. 181 00:08:07,667 --> 00:08:09,667 I'm going to make shrimp mac and cheese 182 00:08:09,667 --> 00:08:11,700 {\an8}with mango and ginger stilton. 183 00:08:12,300 --> 00:08:13,734 {\an8}Fresh shrimp. 184 00:08:13,767 --> 00:08:17,367 {\an8}I actually have a shrimp mac and cheese on the menu on the food truck. 185 00:08:17,367 --> 00:08:19,400 It also goes really well with bacon. 186 00:08:19,467 --> 00:08:20,800 Take some bacon. 187 00:08:20,867 --> 00:08:23,900 I grabbed some smoked Gruyere because it's gonna give me 188 00:08:23,967 --> 00:08:26,567 that thick texture cheese sauce that I was looking for. 189 00:08:26,567 --> 00:08:29,300 I'm grabbing panko 'cause I want a texture element 190 00:08:29,367 --> 00:08:30,500 for my mac and cheese. 191 00:08:31,467 --> 00:08:32,700 Asian. 192 00:08:32,700 --> 00:08:35,800 I'm going to add Asian-inspired flavor to the shrimp. 193 00:08:35,867 --> 00:08:38,600 Mango and ginger goes very well with it. 194 00:08:38,667 --> 00:08:43,467 Some hoisin sauce, sambal, fresh garlic, some lime, and fresh ginger. 195 00:08:43,467 --> 00:08:44,467 Okay. 196 00:08:44,500 --> 00:08:47,567 I'm gonna kick the competition to the "curd". 197 00:08:47,567 --> 00:08:50,166 So let's meet tonight's big cheeses, our all-star judges, 198 00:08:50,166 --> 00:08:51,734 the potential contenders. 199 00:08:51,734 --> 00:08:55,667 {\an8}Now, Food Network star, acclaimed executive chef, and undisputed pizza pro, 200 00:08:55,667 --> 00:08:58,767 {\an8}the one and only Hambino, Chef Christian Petroni. 201 00:08:58,767 --> 00:09:01,800 {\an8}The first ever Tournament of Champions winner 202 00:09:01,867 --> 00:09:04,867 {\an8}who uses Gruyere in multiple menu items, 203 00:09:04,867 --> 00:09:06,767 {\an8}including hair care product 204 00:09:06,767 --> 00:09:09,367 {\an8}the one and only B-Dub, Brooke Williamson. 205 00:09:09,367 --> 00:09:12,467 {\an8}Celebrated LA restaurateur who incorporates cheese into her... 206 00:09:12,467 --> 00:09:14,867 {\an8}most of her dishes, and makes her own ricotta, 207 00:09:14,867 --> 00:09:17,700 {\an8}the princess warrior herself, and good friend... 208 00:09:18,400 --> 00:09:20,767 {\an8}-[laughing] -Antonia Lofaso. 209 00:09:20,767 --> 00:09:23,367 {\an8}Okay, go-to cheese. What's your go-to cheese? 210 00:09:23,367 --> 00:09:25,467 I would have to say it would be ricotta. 211 00:09:25,467 --> 00:09:27,400 -Okay, never mind. I'm gonna go. -Okay, bye. 212 00:09:27,467 --> 00:09:29,000 [Antonia] I do really like the leather. 213 00:09:29,000 --> 00:09:30,767 These chefs, they have a 2 for 1 Special. 214 00:09:30,767 --> 00:09:33,100 They need to make the cheesiest dinner ever. 215 00:09:33,100 --> 00:09:35,367 I want ooey. I want gooey. 216 00:09:36,967 --> 00:09:38,367 [Emily] I grabbed so much cheese. 217 00:09:38,367 --> 00:09:39,300 [chuckles] 218 00:09:39,367 --> 00:09:41,166 Like, six or seven cheeses. 219 00:09:41,166 --> 00:09:43,100 I'm doing a grilled cheese 220 00:09:43,100 --> 00:09:46,567 with more cheese in the form of cheese sauce. 221 00:09:46,567 --> 00:09:48,867 {\an8}First thing I'm gonna get started on is my cheese sauce. 222 00:09:48,867 --> 00:09:51,100 {\an8}I put evaporated milk into the blender. 223 00:09:51,100 --> 00:09:53,000 I put smoked gouda in there. 224 00:09:53,066 --> 00:09:55,200 I wanted the balance the sweetness coming from the sandwich, 225 00:09:55,266 --> 00:09:57,600 so I put pecorino and Parmigiano in there as well. 226 00:09:58,100 --> 00:10:00,200 [blender whirring] 227 00:10:00,266 --> 00:10:03,367 I'm sauteing some onions because I wanna incorporate those into the sauce 228 00:10:03,367 --> 00:10:05,367 to make the sauce more savory 229 00:10:05,367 --> 00:10:08,767 to balance the sweet of the blueberry and the quince. 230 00:10:08,767 --> 00:10:10,567 Chef, what's your gameplan? 231 00:10:10,567 --> 00:10:13,000 -[Guy] What is this you're putting together here? -[Emily] Cheese sauce. 232 00:10:13,066 --> 00:10:15,467 Do you wanna go cheese sauce and bread? 233 00:10:15,467 --> 00:10:16,867 Cheese sauce and pasta? 234 00:10:16,867 --> 00:10:19,100 I'm gonna go bread. I'm gonna go grilled cheese, I think. 235 00:10:19,100 --> 00:10:21,367 'Cause I have to incorporate blueberry and quince. 236 00:10:21,367 --> 00:10:23,066 [Guy] Blueberry and quince are great to work with. 237 00:10:23,066 --> 00:10:27,000 I am totally thrown about how to turn 238 00:10:27,066 --> 00:10:31,767 {\an8}blueberry vanilla goat cheese and quince paste into a full dinner. 239 00:10:31,767 --> 00:10:33,867 I really want to win this challenge 240 00:10:33,867 --> 00:10:36,467 and get to go up against one of the celebrity chefs. 241 00:10:36,467 --> 00:10:41,100 But I'm worried that a simple grilled cheese isn't going to meet the challenge. 242 00:10:42,166 --> 00:10:44,200 How do I make a dinner out of a cheese plate? 243 00:10:45,000 --> 00:10:46,367 [Christian] This is Beat the Judges. 244 00:10:46,367 --> 00:10:48,867 One of us is gonna wanna represent for the judges, obviously. 245 00:10:48,867 --> 00:10:50,567 So it's a lot riding for us. 246 00:10:50,567 --> 00:10:52,200 Think about if you're one of these contestants 247 00:10:52,266 --> 00:10:54,667 that's have never ever been to Flavortown Market before. 248 00:10:54,667 --> 00:10:55,567 All right. 249 00:11:05,266 --> 00:11:06,567 {\an8}[Guy] Twenty-five minutes! 250 00:11:07,100 --> 00:11:08,400 Beat the Judges. 251 00:11:08,467 --> 00:11:09,800 Cheese. 252 00:11:09,867 --> 00:11:11,700 So, here it is. The chance of a lifetime. 253 00:11:11,767 --> 00:11:13,667 You get yourself on Guy's Grocery Games. 254 00:11:13,667 --> 00:11:16,567 You're gonna come compete, and you get to cook one time. 255 00:11:16,567 --> 00:11:19,100 You win, you get ten grand, and a chance to win another ten grand 256 00:11:19,100 --> 00:11:20,667 against one of these judges. 257 00:11:20,667 --> 00:11:22,767 You lose, you go home. Pretty severe. 258 00:11:22,767 --> 00:11:24,767 [Mike] We're gonna make a lobster mac and cheese... 259 00:11:27,066 --> 00:11:30,767 {\an8}using port wine cheese ball and the fig spread. 260 00:11:30,767 --> 00:11:31,700 Cheesy dinner. 261 00:11:31,767 --> 00:11:33,533 Noodles are going. 262 00:11:33,533 --> 00:11:36,700 Now it's time to break down lobster tails and get 'em ready for the grill. 263 00:11:36,767 --> 00:11:41,400 We're gonna glaze our lobster a little bit with the fig spread. 264 00:11:41,467 --> 00:11:43,567 I figure I could reduce it down, 265 00:11:43,567 --> 00:11:46,900 {\an8}glaze the lobster in it, give it a little bit of complexity of flavor. 266 00:11:46,967 --> 00:11:49,567 {\an8}Now it's time to start my cheese sauce for my mac and cheese. 267 00:11:49,567 --> 00:11:52,567 Start a small roux and put some shallots, garlic in with the butter. 268 00:11:52,567 --> 00:11:53,567 Give it some flavor. 269 00:11:54,200 --> 00:11:55,700 I throw in all my cheeses. 270 00:11:55,767 --> 00:11:57,800 Havarti, cheddar, Monterey Jack. 271 00:11:57,867 --> 00:12:00,066 It's gotta be ooey, gooey and rich. 272 00:12:00,066 --> 00:12:01,767 My kids would love the mac and cheese. 273 00:12:01,767 --> 00:12:04,900 My family's amazing. When I win, we're going on vacation. 274 00:12:04,967 --> 00:12:06,600 {\an8}Got that port wine ball in there. 275 00:12:06,667 --> 00:12:09,867 {\an8}We're gonna mix that into our cheese sauce. 276 00:12:09,867 --> 00:12:12,700 A little concerned that this port cheese ball might be a little sweet. 277 00:12:12,767 --> 00:12:14,667 We're gonna counter that with a little bit of jalapeno. 278 00:12:16,667 --> 00:12:17,900 [Guy] Twenty-two minutes! 279 00:12:18,467 --> 00:12:20,166 Get this going. 280 00:12:21,266 --> 00:12:23,200 {\an8}I'm going to make shrimp mac and cheese 281 00:12:23,266 --> 00:12:25,667 {\an8}with mango and ginger stilton. 282 00:12:25,667 --> 00:12:28,266 Because of the ginger and mango in the cheese, 283 00:12:28,266 --> 00:12:30,300 I'm going for, like, smoky Asian fusion. 284 00:12:31,467 --> 00:12:33,367 The first thing I start is rendering bacon. 285 00:12:33,367 --> 00:12:36,400 My plan, to use the bacon fat to cook my shrimp in. 286 00:12:36,467 --> 00:12:37,567 [sizzling] 287 00:12:37,567 --> 00:12:39,600 Marinate our shrimp. 288 00:12:39,667 --> 00:12:43,867 I used some hoisin sauce, some fresh ginger, fresh garlic, 289 00:12:43,867 --> 00:12:47,867 some lime juice, and the sambal for the spiciness. 290 00:12:47,867 --> 00:12:52,000 It's just gonna lose that sweetness that comes with the grape. 291 00:12:52,400 --> 00:12:53,967 Okay. 292 00:12:53,967 --> 00:12:57,000 The next thing I'm gonna work on is my cheese sauce for the mac and cheese. 293 00:12:57,700 --> 00:12:59,300 I make a little roux. 294 00:12:59,367 --> 00:13:01,467 I added heavy cream to it. 295 00:13:01,467 --> 00:13:03,300 I'm gonna add my smoked Gruyere 296 00:13:03,367 --> 00:13:05,767 {\an8}and mango and ginger cheese to it 297 00:13:05,767 --> 00:13:10,100 {\an8}so it can melt right into the vegetable sauce that I'm making. 298 00:13:10,166 --> 00:13:12,166 Yeah, it has a little bite to it. 299 00:13:16,467 --> 00:13:18,500 [Guy] Oh, 17 minutes. I am an idiot. 300 00:13:23,000 --> 00:13:24,667 So what I'm gonna do is make a little 301 00:13:24,667 --> 00:13:28,467 {\an8}six cheese grilled cheese fondue. 302 00:13:28,467 --> 00:13:30,867 {\an8}Half and half. 303 00:13:30,867 --> 00:13:34,166 Not what I like to do, but when you need some texture inside of this, 304 00:13:34,166 --> 00:13:35,367 you gotta do what you gotta do. 305 00:13:35,367 --> 00:13:37,000 So this is the Gruyere. 306 00:13:37,667 --> 00:13:39,667 [whirring] 307 00:13:39,667 --> 00:13:43,567 So what I'm gonna do is make a little fondue-ish setup. 308 00:13:45,800 --> 00:13:47,367 A little sherry. 309 00:13:47,367 --> 00:13:49,867 Got a little magic that I'm trying to pull here. 310 00:13:50,400 --> 00:13:51,700 [Guy] Fifteen minutes! 311 00:13:51,700 --> 00:13:55,166 [Emily] I'm making the grilled cheese with seven cheeses. 312 00:13:55,166 --> 00:13:57,367 {\an8}The quince paste, I spread on the bread 313 00:13:57,367 --> 00:14:00,400 {\an8}and then I crumbled some of the blueberry chevre on top. 314 00:14:00,467 --> 00:14:02,767 Grated mozzarella, grated cheddar. 315 00:14:04,000 --> 00:14:05,233 [sizzling] 316 00:14:05,266 --> 00:14:09,266 I am cooking the grilled cheese stove top to get it crispy 317 00:14:09,266 --> 00:14:10,967 and then I'm transferring it to the oven 318 00:14:10,967 --> 00:14:15,500 so I can hopefully melt the cheese enough to achieve the cheese pull. 319 00:14:15,567 --> 00:14:19,200 The last thing I need to work on is my blueberry garnish. 320 00:14:19,266 --> 00:14:21,667 Vinegar, olive oil, a little salt and pepper. 321 00:14:21,667 --> 00:14:24,367 I think the blueberry garnish makes sense 322 00:14:24,367 --> 00:14:26,867 because there's blueberry inside of the sandwich. 323 00:14:26,867 --> 00:14:29,700 Yeah. Winning this round means I go against a judge. 324 00:14:29,767 --> 00:14:32,266 They've seen it all. The advantage is incredible. 325 00:14:32,266 --> 00:14:34,867 I have seen Antonia on TV. 326 00:14:34,867 --> 00:14:36,900 Christian winning Food Network Star. 327 00:14:36,967 --> 00:14:38,567 Brooke Williamson, I watched her on Top Chef. 328 00:14:38,567 --> 00:14:40,767 You have to decide which one, and that's... 329 00:14:42,100 --> 00:14:44,100 a really hard decision to have to make. 330 00:14:44,166 --> 00:14:46,166 [Mike] All kinds of cool stuff going. 331 00:14:46,166 --> 00:14:48,900 Lobster's ready. Chop up the lobster. 332 00:14:48,967 --> 00:14:50,000 Smells delicious, what are you making? 333 00:14:50,066 --> 00:14:52,266 Oh, a little lobster mac and cheese. 334 00:14:52,266 --> 00:14:53,367 Classic, I like it. 335 00:14:53,367 --> 00:14:56,166 Sauteing a little bit of fig jam. 336 00:14:56,166 --> 00:14:59,600 We're gonna see how this comes out in a little bit. 337 00:14:59,667 --> 00:15:03,300 With the fig spread, a little concerned the dish might be a little too sweet. 338 00:15:03,367 --> 00:15:05,667 Looking at my cheese sauce, grab the pasta. 339 00:15:07,000 --> 00:15:09,700 Throw lobster in there with the fig spread. 340 00:15:10,867 --> 00:15:13,000 Ladle in my lobster mac and cheese. 341 00:15:13,066 --> 00:15:17,000 Ooh, that's what you want. You want Mike's cheese. 342 00:15:17,066 --> 00:15:18,600 Add a little bread crumb. 343 00:15:20,100 --> 00:15:21,367 Get it in the salamander. 344 00:15:24,000 --> 00:15:25,634 [intense music playing] 345 00:15:25,634 --> 00:15:30,200 [Guy] Texas toast with Parmesan, mozzarella, provolone, sharp cheddar. 346 00:15:31,767 --> 00:15:33,200 Come on, baby. Melt. 347 00:15:36,500 --> 00:15:37,800 Just a little bit of heirloom tomato. 348 00:15:37,800 --> 00:15:41,467 A little something to break it up on the inside. 349 00:15:42,266 --> 00:15:44,000 Cooked on a flat top. 350 00:15:48,767 --> 00:15:51,266 [Guy] Seven minutes! Seven minutes, chefs. 351 00:15:51,266 --> 00:15:54,367 -Chef, how are we doing? -I think I've marinated my shrimp. 352 00:15:54,367 --> 00:15:56,467 Working on my cheese sauce and my macaroni. 353 00:15:56,467 --> 00:15:58,467 Well, it seems like you have a good idea of what you're doing. 354 00:15:58,467 --> 00:16:00,066 Yes, sir. 355 00:16:00,066 --> 00:16:02,367 [Prateek] I'm going to mix some macaroni and my cheese sauce. 356 00:16:03,867 --> 00:16:07,767 And then I'm gonna add panko and little blocks of smoked Gruyere, 357 00:16:07,767 --> 00:16:09,867 put it in straight into the oven 358 00:16:09,867 --> 00:16:12,200 so it can melt right with the pasta 359 00:16:12,266 --> 00:16:16,500 and give me that thick texture to the cheese sauce that I was looking for. 360 00:16:16,567 --> 00:16:21,200 And next, I cooked the shrimp that was marinated in the bacon fat. 361 00:16:21,266 --> 00:16:24,300 {\an8}The last thing I had to do is sauté the grapes. 362 00:16:24,367 --> 00:16:25,900 {\an8}I do like bacon and grapes. 363 00:16:25,967 --> 00:16:29,667 What a smart move to get the bacon super crispy and then just... 364 00:16:29,667 --> 00:16:33,100 Like, slice the grapes and turn it into a sort of textural topping. 365 00:16:33,100 --> 00:16:35,567 Yeah. Grapes are so delicious sauteed. 366 00:16:35,567 --> 00:16:36,900 Like, so delicious sauteed. 367 00:16:36,967 --> 00:16:40,000 [Brooke] Oh, oh, oh, oh, oh. 368 00:16:40,066 --> 00:16:42,000 -You ask and you shall receive. -Prateek, get out of my brain. 369 00:16:42,000 --> 00:16:43,467 Get out of my brain. 370 00:16:43,467 --> 00:16:45,367 The minute I saw the board, I was like, "That's what I'm doing." 371 00:16:46,667 --> 00:16:48,100 [Guy] Five minutes! Five to go! 372 00:16:48,767 --> 00:16:50,066 [intense music playing] 373 00:16:51,266 --> 00:16:52,967 [Guy] Crust it in parmesan on the outside. 374 00:16:54,767 --> 00:16:55,767 Yep. 375 00:16:57,166 --> 00:16:58,667 This is my cheese sauce. 376 00:17:00,300 --> 00:17:01,967 Grilled cheese. 377 00:17:03,767 --> 00:17:07,600 Fondue, so it doesn't get too soggy over the top. 378 00:17:07,667 --> 00:17:09,900 -[Antonia] Well, that doesn't look cheesy. -[Brooke] Holy cheese! 379 00:17:09,967 --> 00:17:11,867 -Holy shanky cheese. -Holy cheesy. 380 00:17:11,867 --> 00:17:13,066 Yes! 381 00:17:13,100 --> 00:17:18,100 {\an8}[Guy] So you have a six cheese grilled cheese fondue. 382 00:17:18,166 --> 00:17:19,834 {\an8}[Brooke gasps] 383 00:17:19,834 --> 00:17:21,367 {\an8}[Antonia] Can I just say, like, the best part is, like, the texture of the cheese. 384 00:17:21,367 --> 00:17:23,867 It's, like, crunchy cheese on top and then, like, creamy cheese here 385 00:17:23,867 --> 00:17:25,367 and then, like, gooey cheese there. 386 00:17:25,367 --> 00:17:27,767 Did you actually just come up with this right now? 387 00:17:27,767 --> 00:17:29,767 Yeah, I had 17 minutes. 388 00:17:29,767 --> 00:17:31,667 [Guy] Three minutes! Three minutes, chefs! 389 00:17:33,567 --> 00:17:37,300 [Emily] When the grilled cheese comes out of the oven, it's looking good. 390 00:17:37,367 --> 00:17:39,800 When I cut into it, the cheese was melted 391 00:17:40,367 --> 00:17:41,867 and I was happy. 392 00:17:41,867 --> 00:17:43,467 White cheese sauce goes down. 393 00:17:43,467 --> 00:17:46,100 I place grilled cheese wedges on the plate 394 00:17:46,166 --> 00:17:48,600 and then I garnish with the blueberries. 395 00:17:49,467 --> 00:17:51,367 [Guy] Two minutes! 396 00:17:51,367 --> 00:17:53,900 [Mike] Coming down to the wire, gotta get it out. 397 00:17:53,967 --> 00:17:57,066 Put my jalapenos on top, get it ready for service. 398 00:17:58,100 --> 00:18:01,100 $10,000 on the line, see the judges watching us. 399 00:18:01,166 --> 00:18:03,767 If I win this round, I get lots of cheddar. 400 00:18:03,767 --> 00:18:05,367 Lots and lots of cheddar. 401 00:18:05,367 --> 00:18:06,867 [Guy] Sixty seconds! 402 00:18:09,567 --> 00:18:11,100 [Prateek] When I tasted the mac and cheese, 403 00:18:11,166 --> 00:18:13,000 I was, like, this is going to work. 404 00:18:13,000 --> 00:18:16,967 It is the cheesiest mac and cheese that I have probably made. 405 00:18:16,967 --> 00:18:19,667 I'm gonna use a little skillet for my mac and cheese, 406 00:18:19,667 --> 00:18:24,100 and then I top it up with the shrimp that I had sauteed, 407 00:18:24,166 --> 00:18:28,300 put a few of the grapes that I had sauteed with the bacon fat 408 00:18:28,367 --> 00:18:30,066 right on top of the shrimp. 409 00:18:30,066 --> 00:18:34,166 {\an8}The last thing, I top up with the mac and cheese with the bacon bits. 410 00:18:34,166 --> 00:18:39,600 {\an8}Three, two, one! Chefs, that it. Stop working. 411 00:18:39,667 --> 00:18:41,000 -[judges clapping] -[Guy] Nicely done. 412 00:18:41,066 --> 00:18:42,400 -[Guy] Way to pull it off. -[Antonia] Good job, chefs! 413 00:18:43,867 --> 00:18:46,166 All right, chefs! Time to find out whose cheesy dish 414 00:18:46,166 --> 00:18:47,467 melts the judges' heart. 415 00:18:47,467 --> 00:18:49,200 Let's take it right this way, follow me! 416 00:18:57,667 --> 00:19:01,300 All right, judges. This is game one of Beat the Judges Cheese. 417 00:19:01,367 --> 00:19:03,367 And what was at stake? 10,000 bucks. 418 00:19:03,367 --> 00:19:05,367 And then, go on to double down 419 00:19:05,367 --> 00:19:08,300 and go against one of these judges in the next round. 420 00:19:08,367 --> 00:19:12,467 Up first, Chef Mike. Port wine cheese ball and fig spread. 421 00:19:12,467 --> 00:19:15,200 {\an8}For my cheesiest dinner dish, 422 00:19:15,266 --> 00:19:16,800 {\an8}I made for you lobster mac and cheese 423 00:19:16,867 --> 00:19:18,300 {\an8}with a little bit of jalapeno. 424 00:19:18,367 --> 00:19:20,600 {\an8}I glazed the lobster in the fig spread, 425 00:19:20,667 --> 00:19:23,367 the port cheese ball in the cheese sauce. 426 00:19:26,567 --> 00:19:30,100 So, Chef Mike, I think your 2 for 1 Special having a fig spread 427 00:19:30,166 --> 00:19:33,867 and port wine was hard, because both of those are very, very sweet. 428 00:19:33,867 --> 00:19:35,467 I do think the jalapeno is great 429 00:19:35,467 --> 00:19:37,667 and does add some balance to that sweetness. 430 00:19:37,667 --> 00:19:40,767 But I do find the macaroni and cheese very, very sweet. 431 00:19:40,767 --> 00:19:44,100 I will say that I feel like your cheese sauce, 432 00:19:44,166 --> 00:19:47,166 while definitely hits cheesy to me, it is a little bit loose. 433 00:19:47,166 --> 00:19:49,266 So my noodles are kind of swimming in the sauce 434 00:19:49,266 --> 00:19:52,667 and they're not grabbing as much sauce as I wanna grab with each bite of noodle. 435 00:19:52,667 --> 00:19:53,800 Thank you, chef. 436 00:19:53,867 --> 00:19:56,166 I'm gonna have to "dis-a-brie" 437 00:19:56,166 --> 00:19:58,200 -with Brooke here. -You're gonna "dis-a-brie"? 438 00:19:58,266 --> 00:20:03,100 With Brooke. I like the viscosity of your sauce, Mike. 439 00:20:03,166 --> 00:20:06,800 Also, toasting bread crumbs on the top is always a good move. 440 00:20:06,867 --> 00:20:09,166 It's strange that it's such a small vessel of macaroni and cheese, 441 00:20:09,166 --> 00:20:11,367 especially it's supposed to be a cheesy dinner. 442 00:20:11,367 --> 00:20:13,100 I would have loved to see this in a large cast iron. 443 00:20:14,166 --> 00:20:15,533 Thank you, chef. 444 00:20:15,533 --> 00:20:20,266 Up next, Chef Emily, blueberry vanilla chevre and quince paste. 445 00:20:20,266 --> 00:20:24,767 {\an8}So, in the grilled cheese is the chevre, the blueberry and vanilla chevre. 446 00:20:24,767 --> 00:20:27,100 {\an8}The quince paste also in the grilled cheese. 447 00:20:27,166 --> 00:20:32,200 {\an8}In the sauce, did pecorino, gouda, and Parmigiano. 448 00:20:32,266 --> 00:20:35,367 In the grilled cheese, along with the chevre is some cheddar... 449 00:20:35,867 --> 00:20:37,867 and mozzarella. 450 00:20:37,867 --> 00:20:39,100 [Christian] So, Emily... 451 00:20:39,166 --> 00:20:41,200 you obviously got, in my opinion, 452 00:20:41,266 --> 00:20:44,166 got dealt the hardest cards out of the group. 453 00:20:45,166 --> 00:20:47,166 And you transformed it. 454 00:20:47,166 --> 00:20:50,567 -It plays so, so well. -Thank you. 455 00:20:50,567 --> 00:20:52,166 I loved the quince 456 00:20:52,166 --> 00:20:53,367 inside of the bread 457 00:20:53,367 --> 00:20:55,767 -against that creamy sharp cheese. -Thank you. 458 00:20:55,767 --> 00:20:57,400 I loved the fresh blueberries on there 459 00:20:57,467 --> 00:21:01,100 because the pecorino is so sharp and so pungent. 460 00:21:01,100 --> 00:21:03,600 The Parmesan smoothes it out a little bit. 461 00:21:03,667 --> 00:21:06,166 But then you have that basil, and that blueberry 462 00:21:06,166 --> 00:21:08,467 that really, sort of, mellows everything out. 463 00:21:08,467 --> 00:21:12,000 But needed to be a lot gooier. I wanted a cheese pull. 464 00:21:12,066 --> 00:21:13,600 It's really tasty. 465 00:21:13,667 --> 00:21:14,667 Blueberry goat cheese, 466 00:21:14,667 --> 00:21:16,767 I feel like there's a very specific flavor. 467 00:21:16,767 --> 00:21:20,000 I'm lacking a bit of texture in the actual sandwich, 468 00:21:20,066 --> 00:21:21,567 because you didn't have enough fat 469 00:21:21,567 --> 00:21:24,200 on the outside of the bread to toast it so that it's like 470 00:21:24,266 --> 00:21:26,767 that crispy, sort of crunchy bread. 471 00:21:26,767 --> 00:21:28,266 Thank you. 472 00:21:28,266 --> 00:21:30,500 Finally, not to be outdone, Chef Prateek, 473 00:21:30,567 --> 00:21:32,900 mango, ginger, stilton and grapes. 474 00:21:32,967 --> 00:21:35,667 {\an8}[Prateek] So my tastiest and cheesiest cheese dinner 475 00:21:35,667 --> 00:21:38,867 {\an8}is the classic mac and cheese with the shrimp 476 00:21:38,867 --> 00:21:41,266 {\an8}that I cooked in bacon fat. 477 00:21:41,266 --> 00:21:43,600 {\an8}Bacon for some of the crispy texture, 478 00:21:43,667 --> 00:21:45,767 {\an8}and I finished it with some sautéed grapes. 479 00:21:46,767 --> 00:21:47,900 Sauteed grapes? 480 00:21:47,967 --> 00:21:48,867 Sautéed grapes. 481 00:21:48,867 --> 00:21:49,767 [repeating] Sautéed grapes. 482 00:21:49,767 --> 00:21:51,600 [inaudible] 483 00:21:51,667 --> 00:21:53,300 That's the universal move for sauté. 484 00:21:53,367 --> 00:21:54,767 [Guy stutters] I got that. 485 00:21:54,767 --> 00:21:57,000 Yeah, you got a lot going on over there. 486 00:21:57,000 --> 00:21:58,667 Did you put caffeine in the cheese sauce? 487 00:21:58,667 --> 00:22:01,467 [all laughing] 488 00:22:01,467 --> 00:22:03,500 Conceptually, I thought it was really smart. 489 00:22:03,567 --> 00:22:04,734 Love sautéed grapes. 490 00:22:04,734 --> 00:22:06,800 And then by taking that mango, ginger, stilton 491 00:22:06,867 --> 00:22:08,600 in sort of an Asian direction it's a beautiful relief. 492 00:22:08,667 --> 00:22:11,000 There's a little bit of heat in the back of my mouth, and I love it. 493 00:22:11,000 --> 00:22:14,100 But I have large chunks of that smoked gouda 494 00:22:14,100 --> 00:22:15,767 that needed to be a lot gooier. 495 00:22:15,767 --> 00:22:18,500 I wanted a cheese pull and better texture. 496 00:22:18,567 --> 00:22:20,166 I was really happy to see you just go 497 00:22:20,166 --> 00:22:21,667 directly for the bacon. 498 00:22:21,667 --> 00:22:23,600 And the fact that you crisped it up so good, 499 00:22:23,667 --> 00:22:25,100 really, really well executed. 500 00:22:25,100 --> 00:22:27,867 I think the shrimp are cooked very well. 501 00:22:27,867 --> 00:22:30,300 I'm struggling a little bit with this tiny little vessel, 502 00:22:30,367 --> 00:22:33,467 specifically because you've put these shrimp on top 503 00:22:34,000 --> 00:22:35,000 that I have to cut 504 00:22:35,066 --> 00:22:36,667 and I have to cut them 505 00:22:36,667 --> 00:22:39,100 sort of on top of a soft bed of noodles, 506 00:22:39,100 --> 00:22:40,667 which is difficult to do. 507 00:22:41,567 --> 00:22:42,467 [softly] Yes, ma'am. 508 00:22:42,467 --> 00:22:43,867 Judges, thank you very much. 509 00:22:43,867 --> 00:22:45,500 Uh, chefs, I think you did a great job. 510 00:22:45,567 --> 00:22:47,867 I don't think that was an easy challenge. 511 00:22:47,867 --> 00:22:50,867 Tough decision to be made. One of you will battle, 512 00:22:50,867 --> 00:22:52,100 -two will go home. -[exhales loudly] 513 00:22:52,100 --> 00:22:53,800 Thank you very much. Send you back to your kitchens. 514 00:22:53,867 --> 00:22:55,367 We'll call you in a bit. Thank you. 515 00:22:56,100 --> 00:22:57,200 {\an8}[Guy] Remember we have 20 points 516 00:22:57,266 --> 00:22:58,433 {\an8}available in gameplay, 517 00:22:58,467 --> 00:23:00,867 {\an8}20 points available in taste, and ten points for plating 518 00:23:00,867 --> 00:23:03,567 {\an8}for a possible of 50 points. 519 00:23:03,567 --> 00:23:06,500 Which two chefs are ooey-gooey going on? 520 00:23:06,567 --> 00:23:09,000 [suspenseful music playing] 521 00:23:17,367 --> 00:23:21,100 Chefs, if it was easy, everybody would be doing it. 522 00:23:21,100 --> 00:23:23,600 But, unfortunately in this style of play, 523 00:23:23,667 --> 00:23:25,667 where it's beat the judges, 524 00:23:25,667 --> 00:23:26,767 two chefs are gonna go home 525 00:23:26,767 --> 00:23:31,000 and one chef will win $10,000 right now. 526 00:23:31,000 --> 00:23:32,467 All comes down to the final scores, 527 00:23:32,467 --> 00:23:36,300 let's check it out. Start off with Chef Mike. 528 00:23:36,367 --> 00:23:38,166 [Guy] Twenty points available in gameplay, 529 00:23:38,700 --> 00:23:40,000 14 out of 20. 530 00:23:40,000 --> 00:23:42,467 15 out of 20 in taste. 531 00:23:42,467 --> 00:23:45,467 Six out of ten in plating, for a 35. 532 00:23:47,467 --> 00:23:48,567 Chef Em... 533 00:23:50,266 --> 00:23:51,900 15 out of 20 in gameplay. 534 00:23:52,567 --> 00:23:55,667 17 out of 20 in taste. 535 00:23:55,667 --> 00:23:57,867 Eight out of ten in plating, for a 40! 536 00:23:58,266 --> 00:23:59,367 {\an8}Very well done. 537 00:24:01,767 --> 00:24:04,600 -And... Prateek. -[exhaling nervously] 538 00:24:05,600 --> 00:24:07,700 16 out of 20, in gameplay. 539 00:24:08,367 --> 00:24:10,467 18 out of 20 in taste. 540 00:24:10,467 --> 00:24:13,100 Seven out of ten, for a score of 41. 541 00:24:13,100 --> 00:24:15,567 {\an8}-[Guy] A one-point win! Congratulations, Chef. -Thank you. 542 00:24:15,567 --> 00:24:17,166 [judges applauding] 543 00:24:17,166 --> 00:24:19,066 -Well done, well done. -Thank you. 544 00:24:20,000 --> 00:24:21,400 -Thank you. -[applause dies down] 545 00:24:21,467 --> 00:24:23,066 Emily and Mike, I'll tell you what, 546 00:24:23,066 --> 00:24:24,166 thank you very much for playing. 547 00:24:24,166 --> 00:24:25,567 It was great to have both of you. 548 00:24:25,567 --> 00:24:26,467 Thank you very much. 549 00:24:26,467 --> 00:24:27,767 Thank you, Chef. 550 00:24:27,767 --> 00:24:29,166 [Mike] My family will be proud of me no matter what. 551 00:24:29,166 --> 00:24:31,100 My kids will love watching me on TV. 552 00:24:31,100 --> 00:24:32,433 [Emily] It was really great 553 00:24:32,433 --> 00:24:35,000 and it was unlike any experience I've had before 554 00:24:35,066 --> 00:24:37,467 and... I had a really cheesy time. 555 00:24:41,066 --> 00:24:42,100 -[upbeat music playing] -Congratulations! 556 00:24:42,100 --> 00:24:43,767 {\an8}-10,000 bucks, my friend! -Thank you. 557 00:24:43,767 --> 00:24:45,100 {\an8}-Thank you. -[Guy] Well done! 558 00:24:45,100 --> 00:24:46,767 -Well done! -Thank you. 559 00:24:46,767 --> 00:24:48,800 All right, you now have a chance 560 00:24:48,867 --> 00:24:51,667 to win an additional 10,000 bucks 561 00:24:51,667 --> 00:24:54,367 if you prove that you are the cheese champ tonight 562 00:24:54,367 --> 00:24:56,967 by beating one of our superstar judges 563 00:24:56,967 --> 00:24:59,367 in a final cheese showdown. 564 00:24:59,367 --> 00:25:01,166 Let's review your possible opponents. 565 00:25:01,166 --> 00:25:02,667 Christian Petroni, the Great Hambino, 566 00:25:02,667 --> 00:25:04,767 a Food Network star and Chopped winner. 567 00:25:04,767 --> 00:25:06,033 Brooke Williamson, 568 00:25:06,066 --> 00:25:09,467 she is the original TOC champ and a Top Chef winner. 569 00:25:09,467 --> 00:25:10,767 And finally, 570 00:25:10,767 --> 00:25:13,100 she is a six-time GGG champion. 571 00:25:13,100 --> 00:25:15,767 Her restaurant empire includes acclaimed Italian, 572 00:25:15,767 --> 00:25:17,600 Latin-inspired and modern American eateries, 573 00:25:18,166 --> 00:25:19,967 Antonia Lofaso. 574 00:25:19,967 --> 00:25:22,600 Is there anyone you do not want to compete against? 575 00:25:23,300 --> 00:25:24,266 Uh... [exhales nervously] 576 00:25:26,567 --> 00:25:27,867 I wanna leave the women out. 577 00:25:27,867 --> 00:25:29,900 [Guy] You're goin' after the Hambino, are ya? 578 00:25:29,967 --> 00:25:31,767 -[Guy] Let's get over here. -I'm gonna rep for us. 579 00:25:31,767 --> 00:25:34,467 [Prateek] Trying to stay away from Antonia and Brooke, 580 00:25:34,467 --> 00:25:35,634 'cause I knew their potential. 581 00:25:35,634 --> 00:25:37,867 Christian Petroni, I've never seen him in action 582 00:25:37,867 --> 00:25:39,567 so that's why I went with him. 583 00:25:39,567 --> 00:25:41,767 [Guy] Chef, I will tell you this, 584 00:25:41,767 --> 00:25:43,767 it will be exciting competition. 585 00:25:43,767 --> 00:25:47,967 And, there is one gnarly cheese competition coming up. 586 00:25:47,967 --> 00:25:50,367 The battle starts now. Chefs, to your carts. 587 00:25:50,367 --> 00:25:51,367 -Good luck. -All right. 588 00:25:51,367 --> 00:25:52,500 -Good luck, guys! -[Guy laughs] 589 00:25:54,667 --> 00:25:55,667 Final battle. 590 00:25:55,667 --> 00:25:59,100 Chef Prateek, you've already won 10,000 bucks, 591 00:25:59,166 --> 00:26:00,867 and you will walk away with 20 grand... 592 00:26:00,867 --> 00:26:02,800 {\an8}-[cash register dings] -...if you can take down the... 593 00:26:02,867 --> 00:26:03,900 Big Hambino. 594 00:26:05,100 --> 00:26:07,300 So in this dish I want it to be even cheesier 595 00:26:07,367 --> 00:26:10,066 and more decadent than the last round, all right? 596 00:26:10,066 --> 00:26:11,367 Would you make the judges... 597 00:26:11,367 --> 00:26:13,000 [suspenseful music playing] 598 00:26:13,066 --> 00:26:14,266 ...a fried... 599 00:26:15,400 --> 00:26:18,367 {\an8}cheesy guilty pleasure. 600 00:26:19,100 --> 00:26:21,867 {\an8}Fried cheesy guilty pleasure. 601 00:26:21,867 --> 00:26:23,367 Now it's time for my guilty pleasure, 602 00:26:23,367 --> 00:26:24,600 the Pyramid of Pain. 603 00:26:24,667 --> 00:26:28,367 {\an8}[man echoing] Pyramid of Pain. 604 00:26:28,367 --> 00:26:31,266 {\an8}So, this is going to determine things, such as... 605 00:26:31,266 --> 00:26:34,467 {\an8}Will your dish be spicy, tart, 606 00:26:34,467 --> 00:26:38,667 {\an8}pickled, boozy, stacked, or sweet? 607 00:26:38,667 --> 00:26:40,667 We ran out of ping-pong balls so we're just gonna use 608 00:26:40,667 --> 00:26:41,800 little round cheese wheels. 609 00:26:41,800 --> 00:26:43,667 -[lively drum music playing] -All right, here we go. 610 00:26:43,667 --> 00:26:44,767 [Christian] Oh, boy! Here we go, bud. 611 00:26:46,467 --> 00:26:47,400 Pickled? 612 00:26:47,467 --> 00:26:49,000 [Guy] Pickled it is. 613 00:26:49,066 --> 00:26:50,200 -Okay? -Pickled. 614 00:26:50,266 --> 00:26:52,367 What could that second category be? 615 00:26:52,367 --> 00:26:54,400 [stutters] What level of... 616 00:26:54,467 --> 00:26:57,100 horrible new window of opportunity is that? 617 00:26:57,100 --> 00:26:59,100 It's probably equipment, or something. 618 00:26:59,100 --> 00:27:00,367 All right, let's take a look. 619 00:27:00,367 --> 00:27:02,266 -[thuds] -[Guy] Here we go. 620 00:27:02,266 --> 00:27:06,066 Rotary cheese grater, torch, fondue pot, salamander. 621 00:27:06,066 --> 00:27:07,700 [suspenseful music playing] 622 00:27:07,767 --> 00:27:10,000 We'll find out if that's it. Oh, look at that! 623 00:27:10,066 --> 00:27:11,000 [Guy shouts] Oh! 624 00:27:11,000 --> 00:27:13,100 Fondue pot is what I actually wanted, cuz! 625 00:27:13,166 --> 00:27:15,100 -[Guy] We've got pickled. -[indistinct chatter] 626 00:27:15,100 --> 00:27:16,500 We have fondue pot. 627 00:27:16,567 --> 00:27:19,367 What possibly could be up here for the whammy ingredients? 628 00:27:20,100 --> 00:27:21,467 Let's take a look at this 629 00:27:21,467 --> 00:27:23,400 'cause this is another level of suck. 630 00:27:23,467 --> 00:27:25,266 -Here we go. -[thuds] 631 00:27:25,266 --> 00:27:26,567 There we have it, ladies and gentlemen. 632 00:27:26,567 --> 00:27:30,567 Cheese hot dogs, strawberry cream cheese, 633 00:27:30,567 --> 00:27:33,600 jarred alfredo sauce and boxed mac and cheese. 634 00:27:33,667 --> 00:27:35,266 -[groans softly] Oh. -[Guy] Here we go. 635 00:27:35,867 --> 00:27:37,166 There we go. 636 00:27:37,166 --> 00:27:38,400 Jarred alfredo sauce. 637 00:27:39,900 --> 00:27:42,567 So, you want a fried cheesy guilty pleasure. 638 00:27:42,567 --> 00:27:45,000 Jarred alfredo sauce, the fondue pot, 639 00:27:45,066 --> 00:27:46,467 and then you gotta have a pickled element. 640 00:27:46,467 --> 00:27:48,967 [Guy] Thirty minutes to shop, prepare and plate. 641 00:27:48,967 --> 00:27:51,266 -Okay? -[drum beat echoes] 642 00:27:51,266 --> 00:27:53,500 -What're you looking for? -I keep thinking I'm missing the clock. 643 00:27:53,567 --> 00:27:54,767 You got me. 644 00:27:54,767 --> 00:27:56,400 Why would you think I got you? 645 00:27:56,467 --> 00:27:59,467 With the 3-2-1-go! I keep thinking you got me. 646 00:27:59,467 --> 00:28:01,767 Well, we have to wait until we finish. 647 00:28:01,767 --> 00:28:03,166 We have one more panel to cover 648 00:28:03,166 --> 00:28:04,467 {\an8}before I do the 3-2-1-go! 649 00:28:04,467 --> 00:28:05,467 {\an8}-[laughs] -[dings] 650 00:28:07,667 --> 00:28:08,867 {\an8}They weren't even playing. 651 00:28:08,867 --> 00:28:10,100 All right! 652 00:28:10,166 --> 00:28:11,767 I am honored to be able 653 00:28:11,767 --> 00:28:14,266 to represent my house, the judges, 654 00:28:14,266 --> 00:28:16,166 and go against Prateek. 655 00:28:16,166 --> 00:28:17,800 [Prateek] An all-star chef, I was like, 656 00:28:17,867 --> 00:28:20,000 "Man! This is gonna be a hard one." 657 00:28:20,066 --> 00:28:23,000 I have to make this fried guilty cheesy pleasure. 658 00:28:23,000 --> 00:28:25,467 I have to use jarred alfredo sauce... 659 00:28:26,867 --> 00:28:28,567 -Alfredo... -...a fondue pot, 660 00:28:28,567 --> 00:28:29,767 and something pickled. 661 00:28:29,767 --> 00:28:31,867 Like, my guilty pleasure... 662 00:28:31,867 --> 00:28:35,100 has always been, like, mozzarella sticks. 663 00:28:35,100 --> 00:28:38,100 My first thought was cheesy fritters, 664 00:28:38,100 --> 00:28:41,367 lots of mozzarella and Parmesan, 665 00:28:41,367 --> 00:28:43,800 just to make it the cheesiest dish possible. 666 00:28:43,867 --> 00:28:47,667 {\an8}I'm making the fried cheesy chorizo fritters. 667 00:28:47,667 --> 00:28:51,100 I come from Texas, there is a lot of chorizo. 668 00:28:51,100 --> 00:28:52,467 Pickled... radish. 669 00:28:53,100 --> 00:28:55,567 I grabbed some pickled radish, 670 00:28:55,567 --> 00:28:58,166 pickled jalapeno, pickled carrot. 671 00:28:58,166 --> 00:29:00,166 I got some giardiniera. 672 00:29:00,166 --> 00:29:02,266 {\an8}With all my ingredients, I "gouda" get going. 673 00:29:02,266 --> 00:29:03,166 You all good, chef? 674 00:29:03,166 --> 00:29:04,200 -Yes, sir. -Okay. 675 00:29:05,200 --> 00:29:07,400 [Christian] When it comes to cheese, 676 00:29:07,467 --> 00:29:09,367 you're lookin' at the big cheese. 677 00:29:09,367 --> 00:29:12,900 Guy says I need to make a fried cheesy guilty pleasure. 678 00:29:12,967 --> 00:29:16,367 My head immediately goes to poutine. 679 00:29:17,066 --> 00:29:18,567 Fried potatoes, 680 00:29:18,567 --> 00:29:22,000 smothered in some sort of delicious cheese sauce. 681 00:29:22,066 --> 00:29:23,000 I'll go for the cheddar. 682 00:29:23,066 --> 00:29:24,567 I think I got an idea. 683 00:29:24,567 --> 00:29:28,100 {\an8}Bagna cauda roughly translates to the words, 684 00:29:28,500 --> 00:29:29,800 "warm bath." 685 00:29:29,867 --> 00:29:32,667 {\an8}I'm gonna take the jar of alfredo sauce. 686 00:29:32,667 --> 00:29:36,000 This alfredo has a lot of Parmesan cheese in it. 687 00:29:36,000 --> 00:29:37,700 I'm gonna put that right in there. 688 00:29:37,767 --> 00:29:40,200 I wanna do all my cooking in this fondue pot. 689 00:29:40,266 --> 00:29:42,367 Guy, where are all the anchovies? 690 00:29:42,367 --> 00:29:44,166 Anchovies should be on five. 691 00:29:44,166 --> 00:29:46,200 [Christian] Anchovies add a salinity 692 00:29:46,266 --> 00:29:49,767 that is reminiscent of summers in the Mediterranean. 693 00:29:49,767 --> 00:29:53,367 Just relaxing beach-side. Oh! 694 00:29:54,266 --> 00:29:55,500 I'm sorry. 695 00:29:55,567 --> 00:29:56,900 [Christian speaking indistinctly] 696 00:29:56,967 --> 00:29:58,867 -[Christian] Beautiful, huh? -[bottles clinking] 697 00:29:58,867 --> 00:30:01,867 And, then for the pickled element, I'm doing spinach. 698 00:30:01,867 --> 00:30:05,667 It's gonna be fried, braised and pickled. 699 00:30:05,667 --> 00:30:07,900 [kisses fingers] And, we're in business. 700 00:30:08,567 --> 00:30:09,800 [Christian] All right. 701 00:30:09,867 --> 00:30:12,000 And, taking the place of the Great Hambino, 702 00:30:12,000 --> 00:30:13,300 award-winning food critic, 703 00:30:13,367 --> 00:30:15,867 with his own brand of stinky cologne, 704 00:30:15,867 --> 00:30:17,400 Troy "the brie" Johnson. 705 00:30:17,467 --> 00:30:20,100 [Brooke] Oh, fun! Welcome, Troy! 706 00:30:20,100 --> 00:30:22,166 -What kind of entrance was that? -Was awesome. 707 00:30:22,166 --> 00:30:23,800 What was that? You think you're John Wayne? 708 00:30:23,867 --> 00:30:25,667 Was that your, "I'll tell you what, pardner"? 709 00:30:25,667 --> 00:30:27,567 [laughing] 710 00:30:27,567 --> 00:30:29,300 Prateek took out two competitors 711 00:30:29,367 --> 00:30:30,300 in the first round, 712 00:30:30,367 --> 00:30:32,567 won $10,000 out of the gate. 713 00:30:32,567 --> 00:30:34,700 And got to choose out of the three of us 714 00:30:34,767 --> 00:30:36,066 who he wanted to compete against. 715 00:30:36,066 --> 00:30:37,266 [Brooke] He chose Christian. 716 00:30:37,266 --> 00:30:38,500 Just kind of melts. 717 00:30:38,567 --> 00:30:41,867 Christian knows his way around cheesiness. 718 00:30:41,867 --> 00:30:44,467 [Christian laughs mischievously] 719 00:30:52,266 --> 00:30:53,467 What we have right now, 720 00:30:53,467 --> 00:30:55,667 is this cheese expert, Prateek, 721 00:30:55,667 --> 00:30:57,200 just won 10,000 bucks. 722 00:30:57,266 --> 00:30:59,033 Then, I gave him the choice, who he wants to battle. 723 00:30:59,033 --> 00:31:00,867 He says, "I want Christian Petroni." 724 00:31:00,934 --> 00:31:02,867 Christian has got a battle on his hands, 725 00:31:02,934 --> 00:31:04,467 and a chance to win 10,000 bucks, 726 00:31:04,467 --> 00:31:06,734 with 24 minutes left. 727 00:31:06,734 --> 00:31:09,200 I'm gonna do fried, pickled, cheesy fritters. 728 00:31:09,266 --> 00:31:10,734 {\an8}I'm gonna cook my chorizo. 729 00:31:10,734 --> 00:31:12,500 {\an8}Use some of the pickled veggies. 730 00:31:12,567 --> 00:31:15,266 First thing I start is the mixer for the fritters. 731 00:31:15,266 --> 00:31:18,867 I have in a mixing bowl, chorizo with an egg 732 00:31:18,934 --> 00:31:20,266 to bind it together. 733 00:31:21,166 --> 00:31:24,300 I have to use a pickled element. 734 00:31:24,367 --> 00:31:27,567 {\an8}And, I add some pickled carrots, jalapenos, 735 00:31:27,567 --> 00:31:29,200 {\an8}got some giardiniera. 736 00:31:29,266 --> 00:31:31,166 Fresh radishes and flour, 737 00:31:31,166 --> 00:31:34,066 and shredded mozzarella, shredded Parmesan. 738 00:31:34,066 --> 00:31:35,667 Slices of muenster cheese, 739 00:31:35,734 --> 00:31:38,467 A little block of Havarti cheese. 740 00:31:38,467 --> 00:31:40,033 Make little fritter balls. 741 00:31:40,033 --> 00:31:42,133 And then fry the fritters. 742 00:31:42,133 --> 00:31:44,266 Prateek, how does it feel that you've just won $10,000 743 00:31:44,266 --> 00:31:45,200 halfway through the show? 744 00:31:45,266 --> 00:31:47,133 Man, I would have never imagined. 745 00:31:47,133 --> 00:31:50,467 -I came here in 2010, so... -[Troy laughs] 746 00:31:50,467 --> 00:31:53,367 I moved from India in 2010, 747 00:31:53,367 --> 00:31:55,266 I was the first in Houston to start 748 00:31:55,266 --> 00:31:57,133 a gourmet grilled cheese food truck. 749 00:31:58,600 --> 00:32:00,667 If I win $20,000, 750 00:32:00,734 --> 00:32:03,066 I am definitely going to invest money 751 00:32:03,066 --> 00:32:04,567 back into my business, 752 00:32:04,567 --> 00:32:06,100 'cause that is my baby. 753 00:32:06,100 --> 00:32:07,867 -[oil sizzling] -But, also I would love 754 00:32:07,867 --> 00:32:10,767 to take some towards the mental health community. 755 00:32:10,767 --> 00:32:14,400 I've known someone who is not here anymore, 756 00:32:14,467 --> 00:32:16,166 and was suffering with mental health 757 00:32:16,166 --> 00:32:17,734 and I had no clue about it. 758 00:32:17,734 --> 00:32:21,567 If I can help even one person, that would be... amazing. 759 00:32:21,567 --> 00:32:24,066 [oil sizzling] 760 00:32:24,066 --> 00:32:27,266 {\an8}We want a creamy bagna cauda cheese sauce. 761 00:32:27,266 --> 00:32:29,734 {\an8}I wanna do all my cooking in this fondue pot... 762 00:32:29,734 --> 00:32:32,734 {\an8}-[beeps] -...starting with all the basic components 763 00:32:32,734 --> 00:32:33,934 {\an8}of a bagna cauda. 764 00:32:33,934 --> 00:32:35,867 {\an8}And it starts, like all good things, 765 00:32:35,867 --> 00:32:37,200 {\an8}with olive oil. 766 00:32:37,266 --> 00:32:39,934 {\an8}Anchovies, garlic, chilis. 767 00:32:39,934 --> 00:32:42,467 Then I'm gonna take my whammy ingredient, 768 00:32:42,467 --> 00:32:44,767 which is the jar of alfredo sauce, 769 00:32:45,867 --> 00:32:47,767 {\an8}and I'm gonna put that right in there. 770 00:32:47,767 --> 00:32:48,767 {\an8}[beeps] 771 00:32:48,834 --> 00:32:50,867 {\an8}[Christian] I'll let that simmer down. 772 00:32:50,867 --> 00:32:51,867 {\an8}What're you working on, bud? 773 00:32:51,867 --> 00:32:53,300 I'm gonna do a play 774 00:32:53,367 --> 00:32:55,767 on one of my favorite things in the whole world, 775 00:32:55,767 --> 00:32:57,600 which is called bagna cauda, right? 776 00:32:57,667 --> 00:32:59,033 Everybody knows bagna cauda. 777 00:32:59,033 --> 00:33:01,367 That's gonna become the base, 778 00:33:01,367 --> 00:33:03,266 for my alfredo cheese sauce, 779 00:33:03,266 --> 00:33:06,100 bro, a bagna cauda creamy alfredo cheese sauce. 780 00:33:06,100 --> 00:33:08,400 I like that. So, it's a cheese sauce gone wild. 781 00:33:08,467 --> 00:33:10,133 But I wanna do as much cooking 782 00:33:10,133 --> 00:33:12,300 as you noticed, Guy. I haven't used a range yet. 783 00:33:12,367 --> 00:33:13,900 {\an8}It's not an infomercial, just so you know, 784 00:33:13,900 --> 00:33:16,100 {\an8}-you're not selling me one of these fondue pots. -But wait, there's more. 785 00:33:16,100 --> 00:33:17,266 {\an8}But wait, there's more. 786 00:33:17,266 --> 00:33:19,767 {\an8}You can clean your socks in there with hot water. 787 00:33:19,767 --> 00:33:22,567 -Dude, that's gross! -[Christian chuckling] 788 00:33:22,567 --> 00:33:24,767 [Guy] 15 minutes, 15 left! 789 00:33:24,834 --> 00:33:26,133 -[clanking] -[intense music playing] 790 00:33:26,133 --> 00:33:29,300 I opened the jar of alfredo and it is disgusting. 791 00:33:29,367 --> 00:33:30,266 [retches] Ugh! 792 00:33:30,266 --> 00:33:32,600 It tastes so garlicky. 793 00:33:32,667 --> 00:33:34,300 {\an8}-I'm gonna use the fondue pot... -[beeps] 794 00:33:34,367 --> 00:33:36,467 {\an8}...to make the alfredo chorizo sauce. 795 00:33:36,467 --> 00:33:39,767 I add chorizo, shredded Parmesan cheese, 796 00:33:39,767 --> 00:33:41,567 and cilantro. 797 00:33:41,567 --> 00:33:44,734 Next thing I'm gonna work on is my toasted cheesy bread. 798 00:33:44,734 --> 00:33:46,400 Butter my sourdough, 799 00:33:46,467 --> 00:33:49,400 toast it on the grill, give it that nice char. 800 00:33:49,467 --> 00:33:51,734 Then I add my muenster cheese, 801 00:33:51,734 --> 00:33:55,367 -and then I melt that cheese under the salamander. -[tray clattering] 802 00:33:55,367 --> 00:33:57,400 I'm cooking next to Christian Petroni right now, 803 00:33:57,467 --> 00:33:59,166 but I am taking that cheddar home. 804 00:33:59,166 --> 00:34:00,567 [sighing in exhaustion] Okay. 805 00:34:01,767 --> 00:34:03,000 [Christian] The challenge is fried. 806 00:34:03,000 --> 00:34:04,767 Oh, are you frying the potato nuggets? 807 00:34:04,767 --> 00:34:08,000 But why don't we go ahead and fry some spinach, right? 808 00:34:08,000 --> 00:34:09,400 [Antonia] Christian, what are you frying? 809 00:34:10,133 --> 00:34:11,500 I saw it at a restaurant once. 810 00:34:11,567 --> 00:34:13,367 Like a big thing of fried spinach. 811 00:34:13,367 --> 00:34:15,567 Christian Petroni can take any healthy ingredient 812 00:34:15,567 --> 00:34:16,767 and undo that. 813 00:34:16,767 --> 00:34:19,400 [Christian] It'll add texture and great color 814 00:34:19,467 --> 00:34:23,500 to the top of my sauce that'll be over these potatoes. 815 00:34:23,567 --> 00:34:26,300 I'm frying the tots and the last thing I do 816 00:34:26,367 --> 00:34:28,166 is work on my pickled element. 817 00:34:28,166 --> 00:34:29,934 And I don't wanna just take pickles 818 00:34:29,934 --> 00:34:31,867 or do the obvious thing. 819 00:34:31,867 --> 00:34:33,467 I'm doing pickled greens. 820 00:34:33,467 --> 00:34:35,100 {\an8}I slice up that spring onion, 821 00:34:35,100 --> 00:34:38,166 {\an8}and I start it in a pan with some olive oil. 822 00:34:38,166 --> 00:34:40,367 {\an8}Get a handful of that spinach. 823 00:34:40,367 --> 00:34:42,066 {\an8}Get it going and wilt it. 824 00:34:42,066 --> 00:34:45,266 And, I de-glaze with red wine vinegar 825 00:34:45,266 --> 00:34:46,467 {\an8}and a little bit of sugar. 826 00:34:46,467 --> 00:34:49,266 {\an8}-[beeps] -We got $10,000 on the line. 827 00:34:49,266 --> 00:34:51,767 When I compete, I never look at nobody. 828 00:34:51,834 --> 00:34:54,166 So as far as I know, Prateek can be over there 829 00:34:54,166 --> 00:34:56,266 building the Eiffel Tower. I got no idea. 830 00:34:56,266 --> 00:34:58,734 Chef, how you lookin'? What do we got? Arancini or... 831 00:34:58,734 --> 00:35:00,967 [Prateek] It's a pickled chorizo cheese fritter. 832 00:35:00,967 --> 00:35:02,567 And what is this mixture over here, chef? 833 00:35:02,567 --> 00:35:06,734 That is my alfredo sauce with, uh, some of the chorizo that 834 00:35:06,734 --> 00:35:08,133 I cooked for my base. 835 00:35:08,767 --> 00:35:09,800 [spoon clinks] 836 00:35:09,834 --> 00:35:11,567 Get me on some tortilla chips. That'd be done. 837 00:35:11,567 --> 00:35:12,667 [music tempo increasing] 838 00:35:12,667 --> 00:35:14,133 [Guy shouting] Two minutes! 839 00:35:14,166 --> 00:35:17,266 [Prateek] First thing I put on the plate is my cheesy toast, 840 00:35:17,266 --> 00:35:21,467 then I put the fritter that I fried to golden perfection. 841 00:35:21,467 --> 00:35:23,467 I put it right on top of the toast. 842 00:35:23,467 --> 00:35:28,200 I finish up with some of that alfredo cheesy chorizo sauce 843 00:35:28,266 --> 00:35:29,166 that I had made. 844 00:35:29,767 --> 00:35:31,100 [Antonia] Whoa! 845 00:35:31,100 --> 00:35:33,834 -I mean, if that doesn't scream cheesy... -[Troy] Wow! 846 00:35:33,834 --> 00:35:35,300 [Guy] Ninety seconds, chefs! 847 00:35:35,367 --> 00:35:37,166 [thrilling instrumental music playing] 848 00:35:37,166 --> 00:35:39,467 [Christian] I take my crispy, salty tots. 849 00:35:39,467 --> 00:35:41,567 I lay them down first. 850 00:35:41,567 --> 00:35:42,834 [Guy] Where are we at, Hambino? 851 00:35:42,834 --> 00:35:44,166 [Christian] I'm plating up my tots. 852 00:35:44,166 --> 00:35:47,266 -What's in here? -This is a bagna cauda alfredo sauce. 853 00:35:47,266 --> 00:35:49,066 [Guy] It is delicious. 854 00:35:49,066 --> 00:35:50,667 [Christian] Next up, I go ahead 855 00:35:50,667 --> 00:35:53,667 and take some of that braised and pickled spinach, 856 00:35:53,667 --> 00:35:55,367 strew it all about. 857 00:35:55,367 --> 00:35:58,400 It then gets hit with that cheesy sauce. 858 00:35:59,567 --> 00:36:00,667 Holy cheese! 859 00:36:01,734 --> 00:36:04,367 Ten seconds, chefs! Ten seconds! 860 00:36:04,367 --> 00:36:08,000 [Christian] I'm gonna garnish with that crispy spinach 861 00:36:08,000 --> 00:36:09,467 that will look like an organic 862 00:36:09,467 --> 00:36:12,133 {\an8}sort of sculpture over the top. 863 00:36:12,133 --> 00:36:13,367 {\an8}[Guy] Five, 864 00:36:13,367 --> 00:36:14,200 {\an8}four, 865 00:36:14,567 --> 00:36:15,400 {\an8}three, 866 00:36:15,867 --> 00:36:17,133 {\an8}two, 867 00:36:17,133 --> 00:36:18,767 {\an8}-one. Chefs, that's it. -[judges cheering] 868 00:36:18,834 --> 00:36:20,767 [applauding] 869 00:36:20,834 --> 00:36:21,967 Whoo! 870 00:36:23,000 --> 00:36:25,734 Chefs, I gotta tell ya, both of you have the judges 871 00:36:25,734 --> 00:36:27,266 {\an8}in the "parm" of your hand. 872 00:36:27,266 --> 00:36:29,166 Let's take it to 'em. Right this way! 873 00:36:38,166 --> 00:36:39,734 Here we are, judges, the final battle 874 00:36:39,734 --> 00:36:42,166 of Beat the Judges Cheese. 875 00:36:42,233 --> 00:36:43,467 It was Cheese Pyramid, yeah. 876 00:36:43,467 --> 00:36:45,867 The bouncy ball of cheese determined that our chefs 877 00:36:45,934 --> 00:36:50,000 had to make a pickled, fried, cheesy guilty pleasure. 878 00:36:50,000 --> 00:36:53,000 Chef Prateek, you're up first. What did you make for us? 879 00:36:53,000 --> 00:36:56,033 {\an8}My guilty pleasure fried is mozzarella sticks. 880 00:36:56,033 --> 00:36:59,667 {\an8}So, I made some pickled veggie fritter. 881 00:36:59,734 --> 00:37:01,367 {\an8}I added a lot of cheese to it. 882 00:37:01,367 --> 00:37:03,266 {\an8}And, then with the alfredo sauce, 883 00:37:03,266 --> 00:37:05,667 {\an8}I added cooked chorizo to it. 884 00:37:05,734 --> 00:37:08,467 And, I also added a cheese toast 885 00:37:08,467 --> 00:37:10,767 for the crunchy texture. 886 00:37:10,834 --> 00:37:12,867 Chef Prateek, I can see myself coming home 887 00:37:12,934 --> 00:37:14,667 at like two o'clock in the morning, 888 00:37:14,734 --> 00:37:16,066 grabbing stuff out of my refrigerator 889 00:37:16,066 --> 00:37:17,467 and making something like this. 890 00:37:17,467 --> 00:37:19,600 There are a ton of pickled vegetables in here, 891 00:37:19,667 --> 00:37:21,367 and a ton of cheese. 892 00:37:21,367 --> 00:37:24,000 That being said, it is very salty. 893 00:37:24,000 --> 00:37:26,033 I think all of those pickles 894 00:37:26,033 --> 00:37:27,834 have a ton of salt in them. 895 00:37:27,834 --> 00:37:30,734 As does the chorizo, as does that creamy alfredo. 896 00:37:30,734 --> 00:37:33,567 So, for me the whole dish reads very, very salty. 897 00:37:33,567 --> 00:37:36,100 Your use of the fondue pot, I thought was smart, 898 00:37:36,100 --> 00:37:38,100 building a cheese, chorizo sauce 899 00:37:38,100 --> 00:37:39,500 to put over the top. 900 00:37:39,567 --> 00:37:41,400 [Brooke] Definitely a guilty pleasure. 901 00:37:41,467 --> 00:37:42,600 I think the chorizo is sort of 902 00:37:42,667 --> 00:37:44,367 overwhelming all of the flavors. 903 00:37:44,367 --> 00:37:46,066 I'm also not tasting the alfredo sauce 904 00:37:46,066 --> 00:37:49,567 just because that chorizo is so overwhelmingly pungent. 905 00:37:49,567 --> 00:37:50,934 It really is decadent. 906 00:37:50,934 --> 00:37:53,734 In terms of your plating, I mean, it's a big, beautiful, 907 00:37:53,734 --> 00:37:55,233 molten mess. 908 00:37:55,233 --> 00:37:57,166 Chef, you've already won 10,000 bucks. 909 00:37:57,233 --> 00:37:58,934 If you were to win another 10,000, 910 00:37:58,934 --> 00:37:59,934 what would you do with that? 911 00:37:59,934 --> 00:38:02,066 I'm definitely gonna put some of the money 912 00:38:02,066 --> 00:38:03,166 back into the business. 913 00:38:03,233 --> 00:38:07,166 And, I am also very, uh, very much into, uh, 914 00:38:07,233 --> 00:38:09,767 supporting mental health awareness. 915 00:38:09,767 --> 00:38:12,567 Um, so I would love to give some of the money I can 916 00:38:12,567 --> 00:38:14,367 towards mental health awareness. 917 00:38:14,367 --> 00:38:16,133 -I love that. -[Guy] Very serious topic. 918 00:38:16,133 --> 00:38:18,166 A lot of people need support, and, uh, 919 00:38:18,233 --> 00:38:19,233 it's something that doesn't 920 00:38:19,233 --> 00:38:20,767 always get the attention that it needs. 921 00:38:20,834 --> 00:38:22,266 -Yes. -[Guy] Great. 922 00:38:22,266 --> 00:38:25,934 All right, not to be outdone, the Hambino's up next. 923 00:38:25,934 --> 00:38:27,367 Chef Christian, what you got for us? 924 00:38:27,367 --> 00:38:29,500 What I made for you... 925 00:38:29,567 --> 00:38:34,867 {\an8}are crispy tots with a alfredo bagna cauda. 926 00:38:34,867 --> 00:38:39,000 {\an8}Braised, pickled and fried spinach. 927 00:38:39,000 --> 00:38:41,367 So, I'm really, really proud of this one. 928 00:38:41,367 --> 00:38:44,467 Chef Christian Petroni, this is a delicious dish. 929 00:38:44,467 --> 00:38:45,567 Let's just start there. 930 00:38:45,567 --> 00:38:48,767 Uh, when I saw you throw tater tots into the fryer, 931 00:38:48,834 --> 00:38:49,967 I mean, I feel like, 932 00:38:49,967 --> 00:38:51,867 tater tots and guilty pleasure, 933 00:38:51,867 --> 00:38:52,967 synonymous. 934 00:38:52,967 --> 00:38:55,667 I will say it's a little unexpected, 935 00:38:55,667 --> 00:38:58,266 to get the pickled component be spinach. 936 00:38:58,266 --> 00:38:59,834 And I love that you did that. 937 00:38:59,834 --> 00:39:01,467 You nailed that with that sauce. 938 00:39:01,467 --> 00:39:03,166 Because, take a very pedestrian jar sauce 939 00:39:03,233 --> 00:39:04,667 and it's just a wallflower, right? 940 00:39:04,667 --> 00:39:05,767 You gotta give it some personality, 941 00:39:05,767 --> 00:39:07,567 you gotta give it some verve, give it some pep, 942 00:39:07,567 --> 00:39:09,467 and you did that. That's phenomenal. 943 00:39:09,467 --> 00:39:11,367 The sauce is amazing. 944 00:39:11,367 --> 00:39:13,934 It just needs more sauce, and more cheese in the sauce, 945 00:39:13,934 --> 00:39:15,934 and it would have been a total home-run. 946 00:39:15,934 --> 00:39:18,400 If I was gonna eat all of the tater tots on here, 947 00:39:18,467 --> 00:39:20,500 I'd want more spinach, I'd want more pickled spinach 948 00:39:20,567 --> 00:39:21,467 and I'd want more sauce. 949 00:39:22,266 --> 00:39:23,500 Very good. 950 00:39:23,567 --> 00:39:25,166 Well, chefs. [exhales] 951 00:39:25,233 --> 00:39:27,033 I thought that was fantastic. 952 00:39:27,033 --> 00:39:28,834 That's my kind of battle right there. 953 00:39:28,834 --> 00:39:30,667 We're gonna let the judges do some deliberation. 954 00:39:30,734 --> 00:39:32,467 We're gonna send you two back to your kitchens. 955 00:39:32,467 --> 00:39:34,367 We will call you when we have a decision. 956 00:39:34,367 --> 00:39:35,667 Great job, both of you. Well done. 957 00:39:35,667 --> 00:39:37,166 -[Christian] Thank you, Chef. -[Prateek] Thank you, Chef. 958 00:39:37,166 --> 00:39:39,000 [suspenseful music playing] 959 00:39:39,000 --> 00:39:41,166 Remember, we have 20 points available in gameplay, 960 00:39:41,233 --> 00:39:43,867 {\an8}20 points available in taste, and 10 points for plating, 961 00:39:43,867 --> 00:39:46,300 {\an8}for a possible of 50 points. 962 00:39:46,367 --> 00:39:49,266 Judges, which chef is gonna be the Brie-once, 963 00:39:49,266 --> 00:39:51,367 Chef Puff Daddy of cheese dishes? 964 00:39:51,367 --> 00:39:54,467 [suspenseful music intensifies] 965 00:39:59,066 --> 00:40:01,033 [Guy] I'll tell you what, great cheese battle, 966 00:40:01,033 --> 00:40:02,467 and you were masterful 967 00:40:02,467 --> 00:40:04,934 at the way you handled the Pyramid of Pain. 968 00:40:04,934 --> 00:40:06,567 Let's take a look at the scores. 969 00:40:06,567 --> 00:40:11,166 Chef Prateek, out of 20 points in gameplay... 16. 970 00:40:11,233 --> 00:40:13,767 Out of 20 points... 14 in taste. 971 00:40:13,767 --> 00:40:15,300 And in plating a seven. 972 00:40:15,367 --> 00:40:17,000 For a score of 37. 973 00:40:18,166 --> 00:40:19,266 That's a good score. 974 00:40:19,266 --> 00:40:23,133 Hambino, 37 is the number to beat. 975 00:40:23,133 --> 00:40:25,266 $10,000 on the line, folks. 976 00:40:26,667 --> 00:40:28,166 -[Christian] Ooh! -[Guy] 14, 977 00:40:28,233 --> 00:40:29,767 -out of 20 in gameplay, -Oof! 978 00:40:29,767 --> 00:40:30,667 and that's gotta be about 979 00:40:30,734 --> 00:40:32,400 not having enough cheese, Hambino. 980 00:40:32,467 --> 00:40:35,567 [thrilling instrumental music playing] 981 00:40:35,567 --> 00:40:38,100 [Guy] 18 out of 20 in taste. 982 00:40:38,100 --> 00:40:39,567 That's gotta be because they loved it. 983 00:40:39,567 --> 00:40:41,467 And, here we are for plating, 984 00:40:41,467 --> 00:40:44,667 eight out of plating for a score of 40. 985 00:40:44,734 --> 00:40:46,667 {\an8}-[heroic music playing] -Congratulations, the Great Hambino, 986 00:40:46,667 --> 00:40:48,233 {\an8}-[all applauding] -Chris Petroni, is our winner. 987 00:40:48,233 --> 00:40:50,100 So, Petroni, what're you gonna do with the money? 988 00:40:50,100 --> 00:40:51,367 What's on the gameplan? 989 00:40:51,367 --> 00:40:52,400 You know, I got two little kids, 990 00:40:52,467 --> 00:40:54,500 so a lot of it's gonna go towards that. 991 00:40:54,567 --> 00:40:57,834 But I definitely wanna... I wanna give a chunk of it to 992 00:40:57,834 --> 00:41:00,367 who you were gonna donate to, going towards mental health, 993 00:41:00,367 --> 00:41:02,266 it's important to me as well. 994 00:41:02,266 --> 00:41:03,867 So, we're definitely gonna kick in on my end. 995 00:41:03,867 --> 00:41:05,667 The Petroni family would like to donate as well. 996 00:41:05,667 --> 00:41:06,567 Thank you, sir. 997 00:41:06,567 --> 00:41:07,567 [applauding] 998 00:41:07,567 --> 00:41:09,100 -Great job. -Chef, I'll tell you this, 999 00:41:09,100 --> 00:41:10,367 one, what a pleasure to have you. 1000 00:41:10,367 --> 00:41:12,867 -Thank you, Chef. -Two, I gotta come find this food truck. 1001 00:41:12,867 --> 00:41:13,867 -Yes, sir. -[Guy] Okay? 1002 00:41:13,867 --> 00:41:16,867 You just made $10,000, you get to go back, 1003 00:41:16,934 --> 00:41:18,066 you get all the credit in the world, 1004 00:41:18,066 --> 00:41:19,300 and I hope everybody that comes down 1005 00:41:19,367 --> 00:41:20,767 and checks out the Melt on Wheels, 1006 00:41:20,767 --> 00:41:22,000 where we'll come and recognize. 1007 00:41:22,000 --> 00:41:23,834 So, Chef, great to have you. Thank you very much. 1008 00:41:23,834 --> 00:41:25,233 [Prateek] Thank you, Chef. 1009 00:41:25,233 --> 00:41:26,567 -Thank you, Chef. -Sure thing. 1010 00:41:26,567 --> 00:41:28,367 -Very nice to meet you. -Thank you, Chef. 1011 00:41:28,367 --> 00:41:31,834 I'm really proud of myself that I came this far. 1012 00:41:31,834 --> 00:41:35,033 To win $10,000 is a pretty big deal. 1013 00:41:35,033 --> 00:41:36,367 Especially in my family. 1014 00:41:39,166 --> 00:41:41,233 -Congratulations, Hambino! -[all applauding] 1015 00:41:41,233 --> 00:41:44,166 40 points over 37. 1016 00:41:44,166 --> 00:41:45,767 {\an8}-10,000 bucks coming your way. -[cash register dings] 1017 00:41:45,834 --> 00:41:47,834 {\an8}Come on, judges, give him a big celebration. 1018 00:41:47,834 --> 00:41:49,667 {\an8}Meet the winner, ladies and gentlemen! 1019 00:41:49,667 --> 00:41:52,233 {\an8}Of Beat the Judges, Cheese episode. 1020 00:41:52,233 --> 00:41:53,767 {\an8}Right here, the Big Hambino! 1021 00:41:53,834 --> 00:41:56,400 {\an8}And I'll tell you what, join us next time on GGG. 1022 00:41:56,467 --> 00:41:57,600 {\an8}This show, it shreds the competition.