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00:00:01,266 --> 00:00:02,266
All right, folks,
I'm about to pull off
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00:00:02,266 --> 00:00:05,634
the first five-part prank
in Triple G history.
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00:00:05,634 --> 00:00:08,467
Now first, the three
All-Star judges and Hunter
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00:00:08,467 --> 00:00:10,367
are about to hand-pick
the most dreaded
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00:00:10,367 --> 00:00:12,634
un-appetizing ingredient
in the market
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00:00:12,634 --> 00:00:13,967
for tonight's competitors.
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00:00:13,967 --> 00:00:15,734
Oh, God, that's terrible.
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00:00:15,734 --> 00:00:18,266
Now, second,
I'm gonna tell the judges
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00:00:18,266 --> 00:00:20,600
that they are actually
gonna be the competitors.
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No, no, no, no.
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Third, I'm making
Hunter compete
against the All-Star chefs.
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What did I do to deserve this?
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Fourth, I'm turning
an All-Star chef
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Fourth, I'm turning
an All-Star chef
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into Hunter's sous-chef.
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-Yeah!
-[all cheering]
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And finally, for fifth,
I'm naming myself
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as the show's newest judge.
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[laughing]
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You gotta see it
to believe it, folks.
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It's a five-part All-Star
double whammy tonight,
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00:00:42,867 --> 00:00:44,367
on Guy's Grocery Games!
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What am I thinking?
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Hey, so I got a weird one.
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This is gonna be
the whammy special.
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We're gonna pick the whammies.
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-Okay.
-Okay?
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We're gonna
have the chefs wind up
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and all three of you
are gonna reveal
the whammies.
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and all three of you
are gonna reveal
the whammies.
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Do you wanna us
to get, like, super tough?
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You just put it
to whatever level
you think it needs to go.
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We just don't wanna
have, like, everybody
grabbing rattlesnake
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Rattlesnake, I don't think
we have rattlesnake.
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-I would love
some rattlesnake.
-We have rattlesnake.
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-[rattling]
-[all laughing]
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You get the rattlesnake.
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00:01:16,367 --> 00:01:18,333
But we need to do it quickly
'cause they're getting ready
to line up.
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00:01:18,500 --> 00:01:19,967
Um...
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Who doesn't love
a good Wagon Wheel, man?
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It's a little whammy.
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That's terrible.
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It's gonna be a doozy.
Stay tuned.
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So, let's meet
the All-Star chefs
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who can't wait to compete!
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who can't wait to compete!
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Renowned executive chef,
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they call her,
the Dumpling Mafia Queen,
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00:01:35,533 --> 00:01:37,867
the one and only
Chef Shirley Chung.
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How are you, Chef?
Welcome back.
Nice to see you.
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Next, executive chef,
Triple G's winningest chef,
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they call him Mayhem,
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the one and only
Chef Aaron May.
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Ha-ha-hey.
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And finally, Top Chef winner,
cookbook author,
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00:01:54,700 --> 00:01:58,867
Chef KBC! Give it up
for Chef Kelsey Barnard Clark!
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00:01:58,867 --> 00:02:00,000
[all clapping]
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[all clapping]
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Hi.
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00:02:03,100 --> 00:02:05,367
All right, chefs, my friends,
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we know the best way
to make All-Star chefs shine,
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and that is to give them
the toughest
challenges possible.
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And tonight,
you All-Star chefs
will be cooking
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with the whammy
of whammy ingredients,
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picked out by somebody
other than moi.
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Please welcome
the one and only Hunter Fieri.
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-Hello, chefs. Hi, hi, hello.
-[all] Hello.
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-Oh, geez.
-[Hunter] I know.
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-Oh, geez.
-[Hunter] I know.
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Ladies and gentlemen,
please welcome...
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[drumming]
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Freeze-dried durian.
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-[Kelsey] Uh-uh.
-Oh, yes!
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You're happy about that?
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-It's my husband's
favorite fruit.
-What?
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-[Aaron] Oh!
-It is?
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Durian? 100%.
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-Get rid of it.
I want a new one.
-You want a new one?
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Well, you're in luck,
ladies and gentlemen,
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because here
rockstar restaurateur,
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the one and only
chef Michael Voltaggio
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has a new whammy
ingredient for you.
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Wait, what?
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[drumming]
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[drumming]
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[Michael] Smoked mackerel.
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[Guy] Smoked mackerel!
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That's my husband's
favorite ingredient.
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-[all laugh]
-Yes.
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There's three people,
we have one more coming.
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Well, let's not
disappoint then, KBC.
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-Oh!
-Oh!
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The chef with
a Northern California
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00:03:15,367 --> 00:03:17,867
culinary empire,
chef Crista Luedtke.
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-[Shirley] Oh!
-Hi!
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00:03:21,734 --> 00:03:23,900
[Crista] Vegetarian Haggis.
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What is haggis?
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[Guy] Haggis
is the sheep's stomach
that gets stuffed
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with all the organs,
but how do you
make it vegetarian?
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with all the organs,
but how do you
make it vegetarian?
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-What?
-[laughing]
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Well, how about
one more judge
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-that's picked out
a fantastic item.
-One more?
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[Guy] The mad genius
behind dozens of successful
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00:03:38,734 --> 00:03:41,000
restaurant concepts
in Southern California,
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Shenanigans,
chef Brian Malarkey.
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Whoo-hoo! Yeah.
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We're gonna do
some fresh horseradish.
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I can go with that.
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This is terrible.
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-Chefs, I think
you did a fantastic job.
-Love it.
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[Guy] Well, you know,
what else I love,
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that this is the whammy
of all whammy shows,
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and guess what?
You're the judges
and you're the cooks!
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00:04:00,000 --> 00:04:02,533
and guess what?
You're the judges
and you're the cooks!
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Get behind your carts.
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No, no, no, no!
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[all cheering]
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-[Guy] There we go!
-I'm staying here.
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Come on, Mike.
[laughing]
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Judges, please go
to your judging station,
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and, chefs, get to your carts.
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-Here you go, chef.
-[Shirley] Have fun.
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[laughing]
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00:04:22,734 --> 00:04:24,433
-Aaron, so--
-What is this?
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00:04:25,166 --> 00:04:27,100
[Crista] How do you like
your ingredient now?
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00:04:27,100 --> 00:04:29,166
I like my ingredient.
I don't like yours.
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00:04:31,000 --> 00:04:34,734
All right, judges... Chefs,
there's just one more whammy.
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Meet your fourth competitor,
Hunter Fieri!
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[all cheering]
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I don't know what to do
with any of this!
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Come on over!
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What did I do to deserve this?
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I have one last whammy.
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You are cooking,
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00:04:50,533 --> 00:04:53,266
but you get to pick
any one of the judges
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to come back
and be your sous-chef!
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-What?
-What?
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00:04:57,000 --> 00:04:58,734
[yelling] Yeah!
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00:04:58,734 --> 00:05:00,000
-Wait, what?
-Who do you want?
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00:05:00,000 --> 00:05:00,734
-Wait, what?
-Who do you want?
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00:05:02,367 --> 00:05:04,166
I need my Uncle Aaron.
You gotta help me out.
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I'm ready, let's go!
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00:05:05,500 --> 00:05:07,867
Aaron May is getting
pulled from the judges station
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00:05:07,867 --> 00:05:09,533
and now is Hunter's sous-chef.
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And the fifth whammy is,
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-I'll be sitting
at the judges table.
-What?
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What? All right.
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00:05:14,266 --> 00:05:15,867
Five whammies, folks!
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00:05:15,867 --> 00:05:18,266
It's the whammy, whammy
of all whammy shows.
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00:05:18,266 --> 00:05:19,700
-Here we go.
-I get your ingredients.
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Chefs, tonight
is a one-hour cook.
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In the first 20 minutes
of the competition,
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you are gonna make
a farm-fresh appetizer,
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then, for the rest
of the cook, you'll make
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00:05:30,000 --> 00:05:32,500
then, for the rest
of the cook, you'll make
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a five-star entree.
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I'll... [laughing]
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All four ingredients
must be included.
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You have to include two
of the whammy ingredients
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in your farm-fresh appetizer,
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two of the ingredients
in your five-star entree.
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I'm not mentally
prepared for this.
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I told you that
this was going to be
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the greatest whammy episode
ever of Triple G.
Be prepared.
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There could be...
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00:05:56,867 --> 00:05:58,066
more whammies.
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00:05:58,066 --> 00:05:59,367
-No!
-[Aaron] Really could.
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There could be three more,
two more, one more.
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00:06:00,000 --> 00:06:01,634
There could be three more,
two more, one more.
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Hang on. I'll just say go!
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-Yes!
-[laughing]
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00:06:07,066 --> 00:06:08,634
[all exclaiming]
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Not gonna be a good day.
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00:06:11,166 --> 00:06:13,100
I think I might
have lost a son,
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definitely three friends.
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00:06:14,266 --> 00:06:16,100
I only have two people
who like me over there.
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I'm gonna hang with them.
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[exclaiming]
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-Woke up this morning
ready to judge and no.
-No.
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00:06:23,166 --> 00:06:25,367
-Oh-oh!
-This can't be.
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I'm not judging.
I'm competing.
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We have to make
a farm-fresh appetizer
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00:06:29,467 --> 00:06:30,000
and a five-star entree.
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00:06:30,000 --> 00:06:30,734
and a five-star entree.
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We're doing fine.
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[Crista] With these
whammy ingredients
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that we pretty much
did to ourselves.
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All in 60 minutes.
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This is a bad dream.
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00:06:38,467 --> 00:06:40,467
Wake up, Brian.
Wake up, Brian.
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00:06:40,467 --> 00:06:42,000
[ticking]
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00:06:42,000 --> 00:06:43,867
Garbanzo, garbanzo...
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00:06:43,867 --> 00:06:47,367
What I'm making is
a harissa haggis hummus.
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00:06:47,367 --> 00:06:49,100
Uh, harissa spice.
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Because the umami,
the sesame, the tahini,
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will hide some haggis
and some durian.
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They said farm-appetizer,
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00:06:58,000 --> 00:07:00,000
so we're going
vegetable-heavy.
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00:07:00,000 --> 00:07:00,867
so we're going
vegetable-heavy.
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00:07:00,867 --> 00:07:03,100
This grocery store
belongs to me, all right?
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00:07:03,100 --> 00:07:04,867
The whole thing is mine.
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00:07:04,867 --> 00:07:06,900
[laughs maniacally]
204
00:07:07,867 --> 00:07:10,166
For my entree, a rack of lamb,
205
00:07:10,166 --> 00:07:12,367
that's gonna be
my five-star element.
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00:07:12,367 --> 00:07:13,734
With creamy mashed potatoes,
207
00:07:13,734 --> 00:07:15,734
with the horseradish root
in it.
208
00:07:15,734 --> 00:07:18,000
These chefs
are all superstars,
209
00:07:18,000 --> 00:07:20,367
and I have no question
that they can crush this.
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00:07:20,367 --> 00:07:22,600
Oh, I don't know
where anything is here.
211
00:07:22,600 --> 00:07:26,100
For my appetizer, I can make
a smoked mackerel fish dip.
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00:07:26,100 --> 00:07:29,100
And so my plan
is to serve this fish dip
213
00:07:29,100 --> 00:07:30,000
in raw vegetables,
with raw vegetables,
214
00:07:30,000 --> 00:07:32,500
in raw vegetables,
with raw vegetables,
215
00:07:32,500 --> 00:07:34,467
like my fresh horseradish.
216
00:07:34,467 --> 00:07:36,266
By the way,
the other voices in my head
217
00:07:36,266 --> 00:07:38,867
are talking to me about
my five-star entree as well.
218
00:07:38,867 --> 00:07:40,734
Oh, that looks pretty good.
219
00:07:40,734 --> 00:07:43,266
I'm going to make
braised halibut.
220
00:07:43,266 --> 00:07:45,867
Haggis is usually like
minced-up meat.
221
00:07:45,867 --> 00:07:48,000
I can use this
as a dumpling filling.
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00:07:48,000 --> 00:07:50,100
Dumpling wrappers.
223
00:07:50,100 --> 00:07:52,266
And now I gotta figure out
the freeze-dried durian.
224
00:07:52,266 --> 00:07:54,266
It's kinda thrown me
through a loop.
225
00:07:54,266 --> 00:07:56,100
I've got my work
cut out from here.
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00:07:56,100 --> 00:07:57,500
Probably would have
worn a sweatshirt
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00:07:57,500 --> 00:07:59,100
if I would have known
I was gonna be cooking today.
228
00:07:59,100 --> 00:08:00,000
But you gotta
be ready for work.
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00:08:00,000 --> 00:08:00,800
But you gotta
be ready for work.
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00:08:01,467 --> 00:08:03,000
[Crista] Farm-fresh appetizer,
231
00:08:03,000 --> 00:08:06,100
what ridiculous
whammy ingredients
can I put in this thing?
232
00:08:06,100 --> 00:08:08,000
Nothing says
farm-fresh or foraged
233
00:08:08,000 --> 00:08:10,867
like a beautiful
high-end crudite platter
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00:08:10,867 --> 00:08:13,266
with pickled, fried, blanched,
235
00:08:13,266 --> 00:08:16,500
raw, delicious
farm-fresh veggies.
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00:08:16,500 --> 00:08:20,500
I'm gonna try
to play "bury the durian"
somewhere in a dip.
237
00:08:20,500 --> 00:08:22,467
Add a little bit
of the mackerel,
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00:08:22,467 --> 00:08:25,367
which is gonna bring
this umami and
a ton of salt and flavor.
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00:08:25,367 --> 00:08:28,367
And for my five-star entree,
I'm thinking
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00:08:28,367 --> 00:08:30,000
beautiful pork
tenderloin chop.
241
00:08:30,000 --> 00:08:30,166
beautiful pork
tenderloin chop.
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00:08:30,166 --> 00:08:31,867
Now I want potatoes...
243
00:08:31,867 --> 00:08:33,867
Is there a bag
of potatoes anywhere?
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00:08:33,867 --> 00:08:36,600
...to make buttery, creamy,
smashed potatoes.
245
00:08:36,600 --> 00:08:38,734
With fresh horseradish,
and the haggis,
246
00:08:38,734 --> 00:08:41,700
I don't really...
My... I'm blank.
247
00:08:41,700 --> 00:08:42,967
I don't know what I wanna do.
248
00:08:42,967 --> 00:08:44,166
Just wait.
249
00:08:44,166 --> 00:08:46,266
[whistling tune]
250
00:08:46,266 --> 00:08:48,100
Quality control time.
251
00:08:48,100 --> 00:08:49,433
One of my jobs here.
252
00:08:50,967 --> 00:08:52,533
Mm-hmm.
Those are gonna be fine.
253
00:08:53,734 --> 00:08:55,100
-How are you, bro?
-Hi.
254
00:08:55,100 --> 00:08:56,467
How did I end up cooking?
255
00:08:56,467 --> 00:08:58,500
I'm not even supposed
to be here today.
256
00:08:58,500 --> 00:09:00,000
Knowing that
my dad is a judge
and he's gonna be eating,
257
00:09:00,000 --> 00:09:00,634
Knowing that
my dad is a judge
and he's gonna be eating,
258
00:09:00,634 --> 00:09:01,867
we're making him eggs.
259
00:09:01,867 --> 00:09:03,600
We gotta do the eggs,
farm-fresh eggs.
260
00:09:03,600 --> 00:09:05,734
-What's more farm-fresh
than an egg?
-100%
261
00:09:05,734 --> 00:09:07,500
My dad's not a fan of eggs.
262
00:09:07,500 --> 00:09:09,500
Whammy him with the eggs.
263
00:09:09,500 --> 00:09:10,734
We're getting you back, buddy.
264
00:09:10,734 --> 00:09:12,100
Hunter, I love this.
265
00:09:12,100 --> 00:09:13,500
-Let's do it. I'm in.
-All right, let's go.
266
00:09:13,500 --> 00:09:15,000
[Hunter] For our
farm-fresh appetizer,
267
00:09:15,000 --> 00:09:16,266
we're gonna
make soft-scrambled...
268
00:09:16,266 --> 00:09:17,700
-[Aaron] Come on.
-[Hunter] Farm-fresh,
right there.
269
00:09:17,700 --> 00:09:19,166
[Hunter] ...with
poached lobster.
270
00:09:19,166 --> 00:09:20,600
We gotta do lobster.
271
00:09:20,600 --> 00:09:24,166
They're a perfect base
for these big mackerel
272
00:09:24,166 --> 00:09:26,734
and vegetarian haggis flavors.
273
00:09:26,734 --> 00:09:28,000
Mmm. Delicious.
274
00:09:28,000 --> 00:09:29,266
-Steak?
-[Aaron] Proteins.
275
00:09:29,266 --> 00:09:30,000
[Hunter]
For the five-star entree,
276
00:09:30,000 --> 00:09:30,600
[Hunter]
For the five-star entree,
277
00:09:30,600 --> 00:09:32,266
we immediately
were thinking steak.
278
00:09:32,266 --> 00:09:35,100
-[Hunter] New York's are good.
-[Aaron] I like your style,
Hunter Fieri.
279
00:09:35,100 --> 00:09:36,266
I think that's perfect.
280
00:09:36,266 --> 00:09:38,266
[Hunter] We're gonna do
a creamy durian kale
281
00:09:38,266 --> 00:09:40,266
and a horseradish cream sauce.
282
00:09:40,266 --> 00:09:42,367
[Aaron] To be able just
to take a little revenge,
283
00:09:42,367 --> 00:09:43,734
it almost makes it
all worth it.
284
00:09:43,734 --> 00:09:45,967
-What's farm-fresh
gonna be?
-Don't worry about it.
285
00:09:45,967 --> 00:09:47,967
Not only are we trying to
get revenge
on my dad,
286
00:09:47,967 --> 00:09:49,367
we're trying
to win this thing.
287
00:09:49,367 --> 00:09:51,266
Tons of mushrooms.
288
00:09:51,266 --> 00:09:52,734
It's gonna be quite a show.
Stick around.
289
00:09:58,967 --> 00:10:00,900
[Hunter] Well, so, you know,
my day started, normal day,
290
00:10:00,900 --> 00:10:02,367
Triple G, coming over here,
291
00:10:02,367 --> 00:10:04,367
gonna have some fun,
mess with the contestants.
292
00:10:04,367 --> 00:10:06,367
-Oh, geez.
-[Hunter] I know.
293
00:10:06,367 --> 00:10:08,634
And that all kinda
just went belly-up.
294
00:10:08,634 --> 00:10:13,634
My dad decided to pull,
like, a quadruple,
quintetlet whammy.
295
00:10:13,634 --> 00:10:16,066
You're the judges
and you're the cooks!
296
00:10:16,066 --> 00:10:17,867
[Hunter] We got four whammies,
297
00:10:17,867 --> 00:10:20,066
freeze-dried durian,
horseradish,
298
00:10:20,066 --> 00:10:21,900
vegetable haggis,
mackerel,
299
00:10:21,900 --> 00:10:24,066
and a farm-fresh appetizer
300
00:10:24,066 --> 00:10:25,500
and a five-star entree.
301
00:10:25,500 --> 00:10:27,096
Oh, no, this is
not gonna end well.
302
00:10:27,096 --> 00:10:27,533
Oh, no, this is
not gonna end well.
303
00:10:27,533 --> 00:10:29,867
So, let's talk
to the former competitors,
304
00:10:29,867 --> 00:10:31,000
who are now the judges,
305
00:10:31,000 --> 00:10:33,066
thanks to
a gigantic chef swap.
306
00:10:33,066 --> 00:10:35,367
First up,
we have Chef Shirley Chung,
307
00:10:35,367 --> 00:10:36,867
Chef Kelsey Barnard Clark
308
00:10:36,867 --> 00:10:38,533
and then there's me.
309
00:10:38,734 --> 00:10:39,967
Yes.
310
00:10:41,066 --> 00:10:43,166
[Aaron] Sixteen minutes to get
the appetizer out, right?
311
00:10:43,166 --> 00:10:44,367
Let's talk about
what we're doing here.
312
00:10:44,367 --> 00:10:46,900
A mackerel and haggis
little frittata.
313
00:10:46,900 --> 00:10:48,266
Kinda give it
a little seafood taste?
314
00:10:48,266 --> 00:10:51,166
-Little piece of lobster.
-[Hunter] Mmm.
Okay. Down for that.
315
00:10:51,166 --> 00:10:53,367
I love that. What do you want
me start working on, chef?
316
00:10:53,367 --> 00:10:55,367
-On the frittata.
-Okay, let's go.
317
00:10:55,367 --> 00:10:57,096
I'm just gonna start putting
together the ingredients
for the soft scramble.
318
00:10:57,096 --> 00:10:58,266
I'm just gonna start putting
together the ingredients
for the soft scramble.
319
00:10:58,266 --> 00:11:00,734
I'm gonna put
the vegetarian haggis
and the mackerel
320
00:11:00,734 --> 00:11:02,533
in a bowl,
mix it up, mash it up.
321
00:11:02,533 --> 00:11:04,533
I've had real haggis.
Not a fan of it.
322
00:11:04,533 --> 00:11:07,533
Vegetarian haggis, you know,
in a can, it wasn't that bad.
323
00:11:07,533 --> 00:11:10,266
It was almost
like a vegetable loaf.
324
00:11:10,266 --> 00:11:13,066
[Aaron] We're ready
to make those
beautiful scrambled eggs.
325
00:11:13,066 --> 00:11:14,533
Yep, let's whip that up.
326
00:11:14,533 --> 00:11:18,166
We mix that
haggis, mackerel mixture
with the eggs.
327
00:11:18,166 --> 00:11:20,634
[Hunter] The judge,
my father, gonna love it.
328
00:11:20,634 --> 00:11:23,867
And I am just so excited
to see his face
329
00:11:23,867 --> 00:11:25,634
when he takes
a bite of those eggs.
330
00:11:26,533 --> 00:11:27,096
[Aaron] We're just gonna
get these eggs cooked.
331
00:11:27,096 --> 00:11:28,967
[Aaron] We're just gonna
get these eggs cooked.
332
00:11:28,967 --> 00:11:31,066
-[Brian] Well, hello!
-Oh, hello.
333
00:11:31,066 --> 00:11:32,634
[Brian] You're in my seat.
334
00:11:34,000 --> 00:11:37,867
Twenty minutes
to hide some haggis
and some durian,
335
00:11:37,867 --> 00:11:40,367
two ingredients
I have never used before.
336
00:11:40,367 --> 00:11:42,967
-How you feeling, Shenanigans?
-Ah, real good.
337
00:11:42,967 --> 00:11:44,367
You got a good handle
on where you're going?
338
00:11:44,367 --> 00:11:45,734
Yeah, first course
I'm gonna do
339
00:11:45,734 --> 00:11:49,000
a haggis hummus
with a ton of vegetables.
340
00:11:49,000 --> 00:11:51,734
We're gonna see what
this vegetarian haggis
is all about.
341
00:11:51,734 --> 00:11:53,266
[mimics retching]
342
00:11:53,967 --> 00:11:55,634
Ugh!
343
00:11:56,533 --> 00:11:57,096
And then there's durian. Whoo!
344
00:11:57,096 --> 00:11:58,634
And then there's durian. Whoo!
345
00:11:59,467 --> 00:12:00,867
[chuckling] That's terrible.
346
00:12:00,867 --> 00:12:02,867
[Brian]
I put the cauliflower
in that food processor
347
00:12:02,867 --> 00:12:05,634
with the haggis and chickpeas,
puree it all together.
348
00:12:05,634 --> 00:12:09,266
And then, of course,
the harissa, boom,
hummus, that easy.
349
00:12:09,867 --> 00:12:11,166
Oh, my God!
350
00:12:11,166 --> 00:12:12,367
[Guy]
What's the game plan here?
351
00:12:12,367 --> 00:12:15,066
[Crista] Uh, my appetizer
is gonna be
a crudite plate first,
352
00:12:15,066 --> 00:12:19,967
with a whipped
tofu, durian and mackerel
in my dipping sauce.
353
00:12:19,967 --> 00:12:21,166
Have you ever had
freeze-dried durian?
354
00:12:21,166 --> 00:12:23,367
I have not,
but I'm so excited for it.
355
00:12:30,867 --> 00:12:32,734
-How is it?
-Ooh!
356
00:12:34,500 --> 00:12:35,634
There's a candy-like flavor.
357
00:12:37,367 --> 00:12:38,900
[Crista] With some funk.
358
00:12:38,900 --> 00:12:40,166
Been a long time.
359
00:12:40,166 --> 00:12:43,867
For my farm-fresh app,
I'm gonna pickle some
maitake mushrooms,
360
00:12:43,867 --> 00:12:45,166
for my crudite plate.
361
00:12:45,166 --> 00:12:48,066
And then I'm gonna fry
some purple cauliflower.
362
00:12:48,066 --> 00:12:50,967
Just give it a yummy
crusty exterior.
363
00:12:50,967 --> 00:12:55,166
I'm mad at my friends
who picked these ridiculous
whammy ingredients.
364
00:12:55,166 --> 00:12:57,096
I am gunning for these guys.
365
00:12:57,096 --> 00:12:57,900
I am gunning for these guys.
366
00:12:57,900 --> 00:13:00,100
I wanna take this thing
all the way home.
367
00:13:01,533 --> 00:13:04,166
So, the next thing
I need to do
is just my dip going.
368
00:13:04,166 --> 00:13:06,967
What do we got going here,
a smoked mackerel pate?
369
00:13:06,967 --> 00:13:09,266
[Crista] Tofu and some miso,
370
00:13:09,266 --> 00:13:10,900
little bit of smoked mackerel.
371
00:13:10,900 --> 00:13:13,433
Just to give it
some umami, and kind of
see where we're at.
372
00:13:14,367 --> 00:13:16,166
How do you feel about durian?
373
00:13:16,166 --> 00:13:17,734
Might get
another whammy in it.
374
00:13:17,734 --> 00:13:19,266
[Guy] I think you need
a little funk in that.
375
00:13:19,266 --> 00:13:21,800
What a good move!
See, the things
we learn out of this.
376
00:13:23,533 --> 00:13:25,800
You learn a lot if you show up
for the whammy show.
377
00:13:26,467 --> 00:13:27,096
What's the game plan here?
378
00:13:27,096 --> 00:13:28,066
What's the game plan here?
379
00:13:28,066 --> 00:13:29,967
[Michael] I'm gonna do
a smoked mackerel fish dip
380
00:13:29,967 --> 00:13:31,266
with a bunch
of raw vegetables.
381
00:13:31,266 --> 00:13:32,367
This is jicama.
382
00:13:32,367 --> 00:13:34,266
And then I'm just gonna
cover this with horseradish
383
00:13:34,266 --> 00:13:36,066
and then, uh,
some tomato water.
384
00:13:36,066 --> 00:13:38,634
I'm so excited, chef.
Thank you so much
for this experience.
385
00:13:38,634 --> 00:13:40,233
I cannot thank you enough.
386
00:13:41,634 --> 00:13:43,000
I'm going to the meat slicer.
387
00:13:45,166 --> 00:13:46,900
Nobody's used
the meat slicer.
388
00:13:47,367 --> 00:13:48,867
It's my meat slicer.
389
00:13:48,867 --> 00:13:50,367
[Michael] Shaving
my jicama very thin
390
00:13:50,367 --> 00:13:53,867
on the deli slicer
to become the wrapper
for my fish dip.
391
00:13:53,867 --> 00:13:55,500
Next, I'm blending
raw tomatoes
392
00:13:55,500 --> 00:13:57,096
to make a tomato broth
to serve this in.
393
00:13:57,096 --> 00:13:57,734
to make a tomato broth
to serve this in.
394
00:14:00,066 --> 00:14:01,266
You have
ten-and-half minutes, chefs,
395
00:14:01,266 --> 00:14:03,634
to have that appetizer done.
Ten-and-a-half.
396
00:14:03,634 --> 00:14:05,734
Where are my other veggies?
397
00:14:05,734 --> 00:14:07,900
So, crudite is essentially
398
00:14:07,900 --> 00:14:11,734
a raw veggie
situation with this.
399
00:14:11,734 --> 00:14:13,634
We're gonna blanche
some broccolini,
400
00:14:13,634 --> 00:14:15,367
shave some beautiful radishes
401
00:14:15,367 --> 00:14:17,900
and that fried cauliflower.
402
00:14:17,900 --> 00:14:19,266
While my hummus is
coming together,
403
00:14:19,266 --> 00:14:20,367
I'm gonna get started on
404
00:14:20,367 --> 00:14:21,734
all these
beautiful vegetables.
405
00:14:21,734 --> 00:14:24,867
I want it to look like a
farmers' market bounty.
406
00:14:24,867 --> 00:14:27,096
I get every vegetable
in the farm.
407
00:14:27,096 --> 00:14:27,467
I get every vegetable
in the farm.
408
00:14:28,166 --> 00:14:29,266
Boom.
409
00:14:30,166 --> 00:14:32,266
Got the tomato water cooking.
410
00:14:32,266 --> 00:14:34,066
And now I've got to
figure out this fish dip.
411
00:14:34,066 --> 00:14:36,734
Got these smoked mackerel,
thanks to me.
412
00:14:36,734 --> 00:14:38,533
It's gonna go
into the food processor,
413
00:14:38,533 --> 00:14:41,266
as well as Dijon mustard,
some cream cheese,
414
00:14:41,266 --> 00:14:42,734
some mayonnaise,
415
00:14:42,734 --> 00:14:45,166
and I don't really need
to season this because
416
00:14:45,166 --> 00:14:47,333
the fish itself
is actually quite salty.
417
00:14:49,533 --> 00:14:52,100
Smoked mackerel fish dip,
tastes good.
418
00:14:52,100 --> 00:14:55,734
So, I'm rolling this fish dip
in the jicama.
419
00:14:55,734 --> 00:14:57,096
That'll become sort
of like a little cannoli
of fish dip and jicama.
420
00:14:57,096 --> 00:14:59,467
That'll become sort
of like a little cannoli
of fish dip and jicama.
421
00:14:59,967 --> 00:15:01,266
Gorgeous.
422
00:15:01,266 --> 00:15:03,166
Lobsters are going.
423
00:15:03,166 --> 00:15:04,867
Hunter, what's on the menu?
424
00:15:04,867 --> 00:15:06,967
For farm-fresh,
we are using,
we are using eggs.
425
00:15:06,967 --> 00:15:09,266
-Do a little frittata--
-I hate eggs.
426
00:15:09,266 --> 00:15:11,533
You're really
gonna make a frittata
and make me taste it?
427
00:15:13,066 --> 00:15:14,367
[laughing]
428
00:15:16,066 --> 00:15:17,634
[Aaron continues laughing]
429
00:15:17,634 --> 00:15:20,500
[Guy] I don't think
it's even close to funny.
430
00:15:20,500 --> 00:15:22,533
Oh, but putting you son
in here was?
431
00:15:22,533 --> 00:15:24,634
Hey, should we
leave them runny?
Should we leave them runny?
432
00:15:24,634 --> 00:15:27,096
-[imitates retching]
-[Hunter] Great idea.
That's a fantastic idea.
433
00:15:27,096 --> 00:15:27,266
-[imitates retching]
-[Hunter] Great idea.
That's a fantastic idea.
434
00:15:27,266 --> 00:15:29,266
Dude, you wanna try now
or you wanna wait?
435
00:15:30,867 --> 00:15:33,467
How did I miss
they were doing eggs?
436
00:15:33,467 --> 00:15:37,734
Whammy chefs! Five minutes!
Five minutes to have
your appetizer plated.
437
00:15:39,533 --> 00:15:43,166
[Crista] First, we're going
down in the bowl
with the tofu-miso dip,
438
00:15:43,166 --> 00:15:46,533
and then work
all these veggies
in their various iterations.
439
00:15:46,533 --> 00:15:48,266
Two different types of radish,
440
00:15:48,266 --> 00:15:50,867
fried cauliflower,
blanched broccolini,
441
00:15:50,867 --> 00:15:53,634
a little bit of pickled
maitake mushrooms,
442
00:15:53,634 --> 00:15:56,100
some of the crispy
mackerel skin,
443
00:15:56,100 --> 00:15:57,096
a little zhuzh.
444
00:15:57,096 --> 00:15:57,467
a little zhuzh.
445
00:15:57,467 --> 00:15:59,066
Malarkey, two minutes.
446
00:15:59,066 --> 00:16:00,367
[Shirley] Two-and-a-half.
Plate.
447
00:16:02,166 --> 00:16:05,734
[Brian] First things first,
the harissa haggis hummus.
448
00:16:05,734 --> 00:16:07,533
The celery
is crunchy and crispy.
449
00:16:07,533 --> 00:16:09,867
I hit it with some
parsnip, broccolini,
450
00:16:09,867 --> 00:16:12,900
and the jicama,
some carrots, radish,
and chili peppers.
451
00:16:12,900 --> 00:16:15,967
I'm putting stuff
on this plate
as fast I possibly can.
452
00:16:15,967 --> 00:16:19,166
My plating is
a little bit more
[mimics explosion] fireworks.
453
00:16:19,166 --> 00:16:22,166
[Guy] Ninety seconds, chefs,
90 seconds.
454
00:16:22,166 --> 00:16:26,266
So I put my rolled-up
jicama and mackerel dip
in the center of the plate.
455
00:16:26,266 --> 00:16:27,096
Next I'm grating a whole bunch
of fresh horseradish
into my plate
456
00:16:27,096 --> 00:16:29,967
Next I'm grating a whole bunch
of fresh horseradish
into my plate
457
00:16:29,967 --> 00:16:32,166
as well as radish,
some scallions
458
00:16:32,166 --> 00:16:36,367
and I'm finishing it with
that fresh tomato broth
that I just made,
459
00:16:36,367 --> 00:16:39,000
so that all the flavors
steep into that broth.
460
00:16:39,634 --> 00:16:41,734
[Guy] Thirty seconds,
30 to go!
461
00:16:41,734 --> 00:16:44,467
Now it's time to plate this,
get a layer of eggs down.
462
00:16:44,467 --> 00:16:46,000
[Aaron] Oh, look at this!
463
00:16:46,000 --> 00:16:47,967
[Hunter] Just nice and moist.
464
00:16:47,967 --> 00:16:50,367
How could the soft-scrambled
vegetable haggis
465
00:16:50,367 --> 00:16:52,066
not win today for Guy.
466
00:16:52,066 --> 00:16:55,467
How am I getting burned
on my own burning?
467
00:16:55,467 --> 00:16:57,096
[Aaron] You've got
the perfectly
poached lobster.
468
00:16:57,096 --> 00:16:57,367
[Aaron] You've got
the perfectly
poached lobster.
469
00:16:57,367 --> 00:16:59,367
-Come on, I need it!
I need it! I need it!
-Trying to, trying-
470
00:16:59,367 --> 00:17:01,000
You try to get it out.
I can't get it out.
471
00:17:02,367 --> 00:17:07,867
Five, four, three, two, one.
472
00:17:07,867 --> 00:17:10,166
Chefs, that's it, stop
working on appetizers.
473
00:17:10,634 --> 00:17:13,333
-[exclaims]
-Nice!
474
00:17:13,734 --> 00:17:15,367
[Guy] All right, chefs.
475
00:17:15,367 --> 00:17:17,266
We're going to judge
your appetizers.
476
00:17:17,266 --> 00:17:19,734
Continue to work
on your five-star entrees.
477
00:17:19,734 --> 00:17:21,634
You have 40 minutes left!
478
00:17:21,634 --> 00:17:22,734
All right.
479
00:17:22,734 --> 00:17:25,367
Shenanigans, you're up.
Front and center
on appetizers.
480
00:17:30,533 --> 00:17:31,867
[Guy] All right, chefs.
481
00:17:31,867 --> 00:17:34,266
We're going to judge
your appetizers.
482
00:17:34,266 --> 00:17:36,500
Continue to work
on your five-star entrees.
483
00:17:36,500 --> 00:17:38,266
-Okay, are you ready?
-Yeah.
484
00:17:38,266 --> 00:17:41,533
-Shenanigans, you're up!
-I'm here.
485
00:17:41,533 --> 00:17:44,734
Judges, the one and only
Chef Shenanigans.
486
00:17:44,734 --> 00:17:46,166
[Kelsey] Wow!
487
00:17:46,166 --> 00:17:49,166
This is
a harissa haggis hummus.
488
00:17:49,166 --> 00:17:52,600
The haggis and the durian
are both in there,
and, I mean, I went a lot.
489
00:17:52,600 --> 00:17:55,066
To me, the farm
starts in the garden,
490
00:17:55,066 --> 00:17:56,967
and I want to bring you
the entire garden.
491
00:17:56,967 --> 00:17:59,256
It's got the heat,
it's got funk,
it's got junk, it's got love.
492
00:17:59,256 --> 00:18:00,634
It's got the heat,
it's got funk,
it's got junk, it's got love.
493
00:18:00,634 --> 00:18:02,634
You know how, like, people
look like their dogs?
494
00:18:02,634 --> 00:18:04,734
-Yeah?
-This looks like you.
495
00:18:04,734 --> 00:18:06,634
It's very loud,
it's very bright.
496
00:18:06,634 --> 00:18:09,600
-Stop it.
-It's full of Shenanigans
in here.
497
00:18:09,600 --> 00:18:11,467
That's me! No, that's...
You nailed it!
498
00:18:11,467 --> 00:18:12,867
Delicious. Thank you.
499
00:18:12,867 --> 00:18:14,333
Merci beaucoup.
500
00:18:15,166 --> 00:18:16,467
It's full of flavor.
501
00:18:16,467 --> 00:18:18,100
That little heat
on the backside
502
00:18:18,100 --> 00:18:20,367
is great because I think
that whatever funk
503
00:18:20,367 --> 00:18:22,367
you may have from
the haggis and the durian--
504
00:18:22,367 --> 00:18:23,967
Is actually washed off
505
00:18:23,967 --> 00:18:25,867
-with the heat.
-That's the word
I was looking for.
506
00:18:25,867 --> 00:18:27,066
-Yeah.
-I like it.
507
00:18:27,066 --> 00:18:28,367
Every bite is different.
508
00:18:28,367 --> 00:18:29,256
100% farm fresh.
509
00:18:29,256 --> 00:18:29,967
100% farm fresh.
510
00:18:29,967 --> 00:18:32,500
But it is also so filling,
I need an apron
to eat this though.
511
00:18:32,500 --> 00:18:36,266
This might not be
a date-night dish.
512
00:18:36,266 --> 00:18:40,266
All right, my app is done.
I have to start my entree
as quickly as I possibly can
513
00:18:40,266 --> 00:18:41,734
'cause this is time to go.
514
00:18:41,734 --> 00:18:46,166
This incredible rack of lamb
with beet demi cognac sauce.
515
00:18:46,166 --> 00:18:47,967
-Chef Voltaggio.
-Hi, judges.
516
00:18:47,967 --> 00:18:49,734
What I've made
for you today is a
517
00:18:49,734 --> 00:18:51,166
smoked mackerel fish dip.
518
00:18:51,166 --> 00:18:55,367
The fish dip itself
is in a wrapper of
fresh farmed jicama
519
00:18:55,367 --> 00:18:58,734
in chilled heirloom tomato
and horseradish broth.
520
00:18:58,734 --> 00:18:59,256
-It's like a Bloody Mary.
-A Bloody Mary,
thank you for that.
521
00:18:59,256 --> 00:19:01,533
-It's like a Bloody Mary.
-A Bloody Mary,
thank you for that.
522
00:19:04,100 --> 00:19:06,867
He amazes me in so many ways.
523
00:19:06,867 --> 00:19:08,266
He said horseradish,
and I'm like, "Oh, my God,
524
00:19:08,266 --> 00:19:11,734
here comes horseradish,
it's gonna be the
loudest gong in the room."
525
00:19:11,734 --> 00:19:13,467
It's so mellow.
526
00:19:13,467 --> 00:19:16,867
It's so clean,
but it has these strong
farm-fresh flavors.
527
00:19:16,867 --> 00:19:20,166
[Shirley] With the smoked
mackerel dip that he did
and then the broth,
528
00:19:20,166 --> 00:19:21,734
now the broth
tastes like flashy.
529
00:19:21,734 --> 00:19:23,500
Yeah, that's exactly
530
00:19:23,500 --> 00:19:25,266
I just think it needs
salt and mass.
531
00:19:25,266 --> 00:19:26,367
Yeah, this is so good.
532
00:19:26,367 --> 00:19:27,500
Sitting here as a judge,
533
00:19:27,500 --> 00:19:29,256
eating food like this,
makes me happy.
534
00:19:29,256 --> 00:19:29,967
eating food like this,
makes me happy.
535
00:19:29,967 --> 00:19:31,500
That's outstanding.
536
00:19:31,500 --> 00:19:33,867
[Hunter] App is up.
It's in the judges' hand
at this point.
537
00:19:33,867 --> 00:19:35,634
And now I've got to
figure out this entree.
538
00:19:35,634 --> 00:19:38,500
I'm going to make
halibut braised
in shrimp stock
539
00:19:38,500 --> 00:19:40,967
with a shrimp
and haggis dumpling.
540
00:19:40,967 --> 00:19:44,367
[Guy] Chef Luedtke,
front and center
on appetizers.
541
00:19:44,367 --> 00:19:45,533
What do you have for us?
542
00:19:45,533 --> 00:19:47,367
Chefs, what
I have for you today
543
00:19:47,367 --> 00:19:51,000
is a delicious
farm-fresh medley
544
00:19:51,000 --> 00:19:52,634
and it's got a delicious dip.
545
00:19:52,634 --> 00:19:56,734
Base of the dip is soy, miso,
little bit of the durian,
546
00:19:56,734 --> 00:19:59,256
little bit of smoked mackerel,
some shaved fresh horseradish,
547
00:19:59,256 --> 00:20:00,500
little bit of smoked mackerel,
some shaved fresh horseradish,
548
00:20:00,500 --> 00:20:02,266
so I used three
of the whammy ingredients.
549
00:20:02,266 --> 00:20:03,500
Thank you, chefs.
550
00:20:03,500 --> 00:20:06,367
[Kelsey] Mmm. Mmm.
This is delicious.
551
00:20:06,367 --> 00:20:09,266
When we say farm-fresh,
this has every aspect of it.
552
00:20:09,266 --> 00:20:12,100
[Kelsey]
Vegetables in every form.
We have pickled, we have raw,
553
00:20:12,100 --> 00:20:14,867
we have roasted.
It's everything you wanna see.
554
00:20:14,867 --> 00:20:16,867
Pickled mushroom,
I feel like the acid
555
00:20:16,867 --> 00:20:18,867
really brought up
all the dip's flavor.
556
00:20:18,867 --> 00:20:21,367
But the funky dirt you get
in the back, that durian,
557
00:20:21,367 --> 00:20:23,066
it overpowers
the mackerel a little bit,
558
00:20:23,066 --> 00:20:25,066
but, I mean, this to me
is a, is a knockout.
559
00:20:25,066 --> 00:20:26,500
[Crista]
For my five-star entree,
560
00:20:26,500 --> 00:20:29,066
I know I wanna do
a beautiful pork loin,
561
00:20:29,066 --> 00:20:29,256
smashed potatoes,
and I'm not sure what else.
562
00:20:29,256 --> 00:20:32,367
smashed potatoes,
and I'm not sure what else.
563
00:20:32,367 --> 00:20:34,266
Hunter Fieri, you're up.
564
00:20:34,266 --> 00:20:35,433
Okay, Judges,
565
00:20:36,166 --> 00:20:37,634
we made a little frittata.
566
00:20:37,634 --> 00:20:40,600
Farm-fresh tomatoes
meets eggs.
567
00:20:40,600 --> 00:20:42,500
And, Dad,
I know you love eggs so much,
568
00:20:42,500 --> 00:20:45,166
I thought, "What better way
than just to give you eggs?"
569
00:20:46,166 --> 00:20:47,500
Thank you.
570
00:20:47,500 --> 00:20:49,500
I used the mackerel
571
00:20:49,500 --> 00:20:51,634
and the vegetable haggis
in the eggs.
572
00:20:51,634 --> 00:20:53,367
And then topped it
with a nice,
573
00:20:53,367 --> 00:20:55,266
beautiful piece
of poached lobster.
574
00:20:56,734 --> 00:20:58,000
How is it, Dad?
575
00:20:58,000 --> 00:20:59,256
[laughs]
576
00:20:59,256 --> 00:20:59,600
[laughs]
577
00:20:59,600 --> 00:21:01,800
[dramatic music playing]
578
00:21:06,266 --> 00:21:08,900
Dad, enjoy the egg,
okay? Bye-bye.
579
00:21:09,967 --> 00:21:12,266
[Guy] Nothing can say
farm-fresh than an egg.
580
00:21:12,266 --> 00:21:15,066
The funk, again,
is coming from the haggis
and the mackerel
581
00:21:15,066 --> 00:21:18,166
which, actually, for me,
a non-egg man,
582
00:21:18,166 --> 00:21:20,266
takes a little bit
of the sulfur-y egginess
583
00:21:20,266 --> 00:21:21,600
out of things
that I don't like.
584
00:21:21,600 --> 00:21:22,734
I think it's a nice plate.
585
00:21:22,734 --> 00:21:25,166
The only thing
I would say negative
is the lobster.
586
00:21:25,166 --> 00:21:26,467
I would say
it needed a little salt.
587
00:21:26,467 --> 00:21:27,467
Agree.
588
00:21:27,467 --> 00:21:29,256
[Guy] Judges, 20 points
available in gameplay,
589
00:21:29,256 --> 00:21:29,634
[Guy] Judges, 20 points
available in gameplay,
590
00:21:29,634 --> 00:21:32,467
20 points available in taste,
10 points in plating.
591
00:21:40,166 --> 00:21:41,467
[Guy] All right, 30 minutes.
592
00:21:41,467 --> 00:21:42,634
Thirty to go.
593
00:21:43,467 --> 00:21:46,066
Here are the results
from the appetizer round.
594
00:21:46,467 --> 00:21:49,166
With a score of 43,
595
00:21:49,166 --> 00:21:50,367
Shenanigans.
596
00:21:50,734 --> 00:21:53,100
[cheers] Yeah!
597
00:21:53,100 --> 00:21:57,467
-With a score of 44, Fiery.
-Whoa.
598
00:21:57,467 --> 00:22:02,266
With a score of 46, Voltaggio.
599
00:22:02,266 --> 00:22:05,544
And the winner,
score of 48, Chef Crista.
600
00:22:05,544 --> 00:22:06,533
And the winner,
score of 48, Chef Crista.
601
00:22:06,533 --> 00:22:10,467
-Yeah!
-[all cheering]
602
00:22:10,467 --> 00:22:11,533
Good luck.
603
00:22:11,533 --> 00:22:15,166
Gotta get that durian flavor
out of my mouth.
604
00:22:15,166 --> 00:22:18,734
[Crista] By winning that
appetizer round, I've got
bit of a bulls-eye on my back.
605
00:22:19,266 --> 00:22:20,600
For my five-star entree,
606
00:22:20,600 --> 00:22:24,533
I know I want to do
a beautiful pork loin,
smashed potatoes...
607
00:22:24,533 --> 00:22:27,533
I know I have to
use the haggis
and fresh horseradish.
608
00:22:27,533 --> 00:22:29,467
There's a lot going on
in my head right now.
609
00:22:29,467 --> 00:22:31,467
My brain no worky.
610
00:22:31,467 --> 00:22:33,634
I really have to
focus on this pork.
611
00:22:33,634 --> 00:22:35,533
Gotta get it
on the grill first.
612
00:22:35,533 --> 00:22:35,544
Like, I want it to
get a little bit charred
613
00:22:35,544 --> 00:22:37,634
Like, I want it to
get a little bit charred
614
00:22:37,634 --> 00:22:41,867
and the best way to, like,
really infuse some juice,
some flavor is to baste it.
615
00:22:41,867 --> 00:22:44,900
Some butter, some fresh herbs
some of that garlic.
616
00:22:45,533 --> 00:22:47,533
Oh, yeah. You smell that?
617
00:22:47,967 --> 00:22:49,700
That's victory.
618
00:22:49,700 --> 00:22:52,266
That's the smell
of victory, right there.
619
00:22:53,100 --> 00:22:55,533
I'm not real pleased
with my whammy choice.
620
00:22:55,533 --> 00:22:56,967
Let's get into this haggis.
621
00:22:56,967 --> 00:22:58,100
[chiming]
622
00:22:58,100 --> 00:22:59,900
It's delicious.
623
00:22:59,900 --> 00:23:02,433
Nope. It's what the whammy...
It's the whammy.
624
00:23:03,700 --> 00:23:04,867
Oh, yeah.
625
00:23:04,867 --> 00:23:05,544
[Crista] Everything's
better fried, typically,
626
00:23:05,544 --> 00:23:06,533
[Crista] Everything's
better fried, typically,
627
00:23:06,533 --> 00:23:08,266
and the only thing
that's coming to my mind is,
628
00:23:08,266 --> 00:23:11,467
like, almost like,
a crispy fritter of sorts.
629
00:23:11,467 --> 00:23:13,800
Just adding a little bit
of all-purpose flour,
630
00:23:13,800 --> 00:23:16,533
cumin, little bit of paprika
for some smokiness,
631
00:23:16,533 --> 00:23:19,266
dredge it, fry it,
see how that works out.
632
00:23:20,367 --> 00:23:22,734
Very, very proud of my 43.
633
00:23:22,734 --> 00:23:24,166
I'm in this competition.
634
00:23:24,166 --> 00:23:26,967
Now it's time
to focus on my entree.
635
00:23:26,967 --> 00:23:29,533
We're gonna do
a horseradish-crushed
lamb chop
636
00:23:29,533 --> 00:23:31,967
with a beet demi-cognac sauce,
637
00:23:31,967 --> 00:23:33,467
creamy mashed potatoes
638
00:23:33,467 --> 00:23:35,544
and a sea bean, spring onion,
mackerel little salad
639
00:23:35,544 --> 00:23:36,533
and a sea bean, spring onion,
mackerel little salad
640
00:23:36,533 --> 00:23:39,367
on top of these
amazing sauteed mushrooms.
641
00:23:39,367 --> 00:23:41,533
Yes! All right,
liking the second course.
642
00:23:41,533 --> 00:23:43,967
First things first,
I gotta get that
lamb chop cooking.
643
00:23:44,533 --> 00:23:46,100
Guy loves the heat,
644
00:23:46,100 --> 00:23:48,700
but fresh horseradish,
it's not hot,
645
00:23:48,700 --> 00:23:51,166
so I'm actually gonna use some
of the pre-made horseradish
646
00:23:51,166 --> 00:23:52,467
so I can really get that,
647
00:23:52,467 --> 00:23:55,900
[sniffs] that
nostril cleansing heat
I'm looking for.
648
00:23:57,467 --> 00:24:00,367
I'm just gonna get some
nice caramelization on that
and finish it in the oven,
649
00:24:00,367 --> 00:24:01,700
so I know that I'm cooked
650
00:24:01,700 --> 00:24:04,100
all the way through
on the rack of lamb.
651
00:24:04,100 --> 00:24:05,533
While my lamb chops
are in the oven,
652
00:24:05,533 --> 00:24:05,544
I get started on those
creamy mashed potatoes.
653
00:24:05,544 --> 00:24:07,734
I get started on those
creamy mashed potatoes.
654
00:24:08,166 --> 00:24:09,266
Whoa.
655
00:24:09,266 --> 00:24:11,734
Cream, butter, potatoes.
656
00:24:12,900 --> 00:24:15,533
I picked horseradish,
which isn't a horrible one.
657
00:24:15,533 --> 00:24:18,166
I'm gonna use
fresh horseradish
right in with the potatoes.
658
00:24:18,166 --> 00:24:20,166
It adds earthiness
and a sweetness,
659
00:24:20,166 --> 00:24:21,700
but it's very subtle.
660
00:24:21,700 --> 00:24:24,467
Now, it's time to get started
on my demi-glaze, my sauce.
661
00:24:24,467 --> 00:24:26,900
I take the beets,
throw them into the saute pan,
662
00:24:27,700 --> 00:24:29,166
hit demi in there...
663
00:24:29,166 --> 00:24:30,800
Free yourself!
664
00:24:30,800 --> 00:24:34,166
Some mirepoix, onion,
celery and carrots.
665
00:24:34,166 --> 00:24:35,544
Add some cognac.
666
00:24:35,544 --> 00:24:35,734
Add some cognac.
667
00:24:36,734 --> 00:24:38,800
Now I'm just gonna
slowly cook that down,
668
00:24:38,800 --> 00:24:43,000
so that I can get as much red
and earthiness from the beets
into this demi-glaze.
669
00:24:43,000 --> 00:24:44,367
It's looking
absolutely beautiful.
670
00:24:44,367 --> 00:24:47,467
[Kelsey] Malarkey,
what are you doing over there?
671
00:24:47,467 --> 00:24:49,266
Oh, my God. Malarkey.
672
00:24:49,266 --> 00:24:51,100
I'm playing
for Golden Rule Charity.
673
00:24:51,100 --> 00:24:53,367
It's a charity that helps
the hospitality industry.
674
00:24:53,367 --> 00:24:55,467
We've obviously come through
some rough times here.
675
00:24:55,467 --> 00:24:56,967
So I'm humming for the win.
676
00:24:56,967 --> 00:24:58,000
[exclaims]
677
00:24:58,000 --> 00:25:00,100
[Michael]
Five stars, let's see.
678
00:25:00,100 --> 00:25:02,100
Crista is two points
ahead of me, so
679
00:25:02,100 --> 00:25:04,734
I know that I have to
make up least two more points
680
00:25:04,734 --> 00:25:05,544
in the entree portion
of this battle.
681
00:25:05,544 --> 00:25:06,367
in the entree portion
of this battle.
682
00:25:06,367 --> 00:25:08,734
The two things that
I have left that I have to use
683
00:25:08,734 --> 00:25:10,467
are freeze-dried durian fruit
684
00:25:10,467 --> 00:25:14,266
and the canned
vegetarian haggis.
685
00:25:14,266 --> 00:25:18,867
For my five-star entree,
I'm gonna make halibut braised
in fortified shrimp broth
686
00:25:18,867 --> 00:25:22,100
with vegetarian
haggis dumplings.
687
00:25:22,100 --> 00:25:24,467
First, I'm starting on
my dumpling filling.
688
00:25:24,467 --> 00:25:26,634
So, when I open my can
of haggis it looks like...
689
00:25:28,100 --> 00:25:30,967
It's not very
five-star dinner.
690
00:25:30,967 --> 00:25:33,367
Flavor profile
of this vegetarian haggis
691
00:25:33,367 --> 00:25:35,000
is kinda similar
to dumpling filling,
692
00:25:35,000 --> 00:25:35,544
so it's gonna
become dumpling filling.
693
00:25:35,544 --> 00:25:36,967
so it's gonna
become dumpling filling.
694
00:25:36,967 --> 00:25:38,266
Gives it that viciousness.
695
00:25:38,266 --> 00:25:40,166
So I process it
with some shrimp.
696
00:25:40,166 --> 00:25:44,100
Also, some fresh cilantro,
scallion, garlic,
697
00:25:44,100 --> 00:25:46,533
and a little bit of
fish sauce to season it.
698
00:25:48,000 --> 00:25:49,867
Chef Voltaggio,
how are you feeling, buddy?
699
00:25:49,867 --> 00:25:53,166
This vegetable haggis
is making a really incredible
700
00:25:53,166 --> 00:25:55,533
delicious shrimp dumpling
filling right now.
701
00:25:55,533 --> 00:25:57,100
As it would. As it would.
702
00:25:57,100 --> 00:25:59,166
Mmm-mmm.
703
00:25:59,166 --> 00:26:01,634
[Kelsey] Dumpling Queen,
what do you think
about the dumplings?
704
00:26:01,634 --> 00:26:03,367
So part of making
a good dumpling filling
705
00:26:03,367 --> 00:26:04,533
is just like
making a meatball.
706
00:26:04,533 --> 00:26:05,544
You have to
add some starch to it,
so it's fluffy.
707
00:26:05,544 --> 00:26:06,533
You have to
add some starch to it,
so it's fluffy.
708
00:26:06,533 --> 00:26:08,467
Haggis, it has starch
709
00:26:08,467 --> 00:26:09,867
and also has body.
710
00:26:09,867 --> 00:26:12,166
A shrimp mousse
can be really thin,
711
00:26:12,166 --> 00:26:14,100
so I think
that's a really good idea.
712
00:26:14,100 --> 00:26:16,533
[Michael] Definitely tastes
like a dumpling filling
at this point.
713
00:26:16,533 --> 00:26:19,166
That's why I made more than
five stars right there.
714
00:26:19,166 --> 00:26:21,900
They look like stars.
You get it? You feel me?
715
00:26:21,900 --> 00:26:23,800
Gotta get these
dumplings boiling.
716
00:26:26,000 --> 00:26:27,700
[Kelsey] Are we gonna
get a broth with this
717
00:26:27,700 --> 00:26:30,266
fish dumpling dish,
do you think?
718
00:26:30,266 --> 00:26:31,367
[Michael] Next, my broth.
719
00:26:31,367 --> 00:26:33,000
In that broth
I've got fresh shrimp,
720
00:26:33,000 --> 00:26:34,100
I've got chicken stock,
721
00:26:34,100 --> 00:26:35,544
some fresh tomato,
some fish sauce as well.
722
00:26:35,544 --> 00:26:36,867
some fresh tomato,
some fish sauce as well.
723
00:26:38,533 --> 00:26:40,867
[Aaron] Classic five star,
Chef Voltaggio.
724
00:26:40,867 --> 00:26:42,166
[Michael] Yes, sir.
725
00:26:42,166 --> 00:26:44,266
-[Aaron] Tell me
what the plan is.
-[Hunter] Five star.
726
00:26:44,266 --> 00:26:47,734
[Hunter] For our
five-star entree, we're making
our dry-aged New Yorks.
727
00:26:47,734 --> 00:26:51,166
[Aaron] Horseradish and durian
are the two whammy ingredients
we have to use here.
728
00:26:51,166 --> 00:26:53,266
[Hunter] We're gonna do
creamy durian kale.
729
00:26:53,266 --> 00:26:55,634
[Aaron] Bro, I love it.
You feeling good, brother?
730
00:26:55,634 --> 00:26:58,100
[Hunter] I'm feeling good.
I'm gonna season these steaks
really quick.
731
00:26:58,100 --> 00:27:00,634
[Aaron] I'm gonna throw
a little horseradish
into these greens too, Hunter.
732
00:27:00,634 --> 00:27:01,734
Are you okay
with that, Chef?
733
00:27:01,734 --> 00:27:02,734
[Hunter] That sounds
great, brother.
734
00:27:02,734 --> 00:27:04,533
It's always good
to check with the boss.
735
00:27:04,533 --> 00:27:05,544
[Aaron] When horseradish
is fresh, it actually
almost tastes a little sweet.
736
00:27:05,544 --> 00:27:08,266
[Aaron] When horseradish
is fresh, it actually
almost tastes a little sweet.
737
00:27:08,266 --> 00:27:11,100
It's like a delicate aromatic.
738
00:27:11,100 --> 00:27:13,100
We didn't put the durian
in that lobster either.
739
00:27:13,100 --> 00:27:14,266
[Hunter] I say
you throw it in the kale.
740
00:27:14,266 --> 00:27:15,467
[Aaron] I don't
hate that idea.
741
00:27:15,467 --> 00:27:18,467
Freeze-dried durian
tastes custardy,
it tastes sweet.
742
00:27:18,467 --> 00:27:21,467
That is gonna really
blast that flavor profile.
743
00:27:21,467 --> 00:27:22,467
So let's powder it up,
744
00:27:22,467 --> 00:27:24,367
so you get
little bits of it everywhere
745
00:27:24,367 --> 00:27:26,166
and it kind of
permeates the dish.
746
00:27:26,166 --> 00:27:28,533
-Ground durian.
-[chimes]
747
00:27:28,533 --> 00:27:31,634
Gotta hit it with heavy cream,
and then Hunter deglazes
748
00:27:31,634 --> 00:27:33,100
with some anisette liqueur.
749
00:27:33,100 --> 00:27:35,544
I love that. There we go.
750
00:27:35,544 --> 00:27:35,967
I love that. There we go.
751
00:27:35,967 --> 00:27:38,100
We're on fire.
752
00:27:38,100 --> 00:27:40,066
-[Hunter] How does that taste?
-[Aaron] Cheers.
753
00:27:41,700 --> 00:27:43,367
-[Aaron] What do you think?
-[Hunter]
Absolutely delicious.
754
00:27:43,367 --> 00:27:46,367
How did Guid
take the old frittata?
755
00:27:46,367 --> 00:27:48,900
He, you know, safe to say,
he wasn't a fan.
756
00:27:50,367 --> 00:27:51,533
[Aaron] The scores come in,
757
00:27:51,533 --> 00:27:52,867
and maybe it's not
where we want to be,
758
00:27:52,867 --> 00:27:54,967
but I think we knew
we were gonna have
to come from behind.
759
00:27:54,967 --> 00:27:58,000
Man, I'm disappointed
to hear that.
760
00:27:58,000 --> 00:27:59,467
[Aaron] Now it's time
for us to put our heads down
761
00:27:59,467 --> 00:28:00,467
and go for the win.
762
00:28:07,967 --> 00:28:10,867
[Guy] Thirteen minutes, guys.
Thirteen to go.
763
00:28:10,867 --> 00:28:14,967
[Crista] I think
this pork, on its own,
is saying five-star to me.
764
00:28:14,967 --> 00:28:17,100
I'm like,
how can I elevate that?
765
00:28:17,100 --> 00:28:18,734
So, while my fritters
are in the frier,
766
00:28:18,734 --> 00:28:21,600
I pull the potatoes
from the water
and they're perfect.
767
00:28:21,600 --> 00:28:23,467
Now I'm gonna
add a lot of butter,
768
00:28:23,467 --> 00:28:26,266
sour cream,
a little bit of heavy cream.
769
00:28:26,266 --> 00:28:28,734
I've got horse radishes
going in these potatoes.
770
00:28:28,734 --> 00:28:29,600
I don't know about you,
771
00:28:29,600 --> 00:28:32,700
but I love
horseradish in potatoes.
772
00:28:32,700 --> 00:28:34,641
Perfect accompaniment
to a potato.
773
00:28:34,641 --> 00:28:35,266
Perfect accompaniment
to a potato.
774
00:28:35,266 --> 00:28:36,467
Potatoes are good.
775
00:28:36,467 --> 00:28:38,467
[Crista] If I win
the money today...
776
00:28:38,467 --> 00:28:39,867
I don't know
what I want to do
with the money
777
00:28:39,867 --> 00:28:41,467
because I thought
I was here to judge.
778
00:28:41,467 --> 00:28:44,166
So, I'm thinking,
if I win today,
779
00:28:44,166 --> 00:28:46,734
I am gonna give the money
to all the people here,
780
00:28:46,734 --> 00:28:49,367
so that they don't
do this to me ever again.
781
00:28:49,367 --> 00:28:51,467
Or maybe I'll go
on a vacation, I don't know.
782
00:28:51,467 --> 00:28:53,333
A nice whammy vacation.
783
00:28:54,100 --> 00:28:55,367
[Guy] Nice job, Chef.
784
00:28:55,367 --> 00:28:56,333
Came to win.
785
00:28:57,000 --> 00:28:58,500
No. I, I came to judge.
786
00:28:58,500 --> 00:29:00,166
[Guy laughing]
787
00:29:00,166 --> 00:29:01,600
[Brian] While my lamb chops
are in the oven,
788
00:29:01,600 --> 00:29:04,367
I'm gonna make a little salad
with the mackerel.
789
00:29:04,367 --> 00:29:04,641
Got great umami,
great fishy flavor.
790
00:29:04,641 --> 00:29:07,066
Got great umami,
great fishy flavor.
791
00:29:07,066 --> 00:29:09,367
It's actually really good.
Better than it looks.
792
00:29:09,367 --> 00:29:12,166
This beautiful salad
has morels, they're expensive.
793
00:29:12,166 --> 00:29:14,367
Maybe the most expensive
mushroom there is, right?
794
00:29:14,367 --> 00:29:15,734
With spring onion.
795
00:29:15,734 --> 00:29:16,867
Okay, here we go.
796
00:29:16,867 --> 00:29:19,000
I mean, these
are luxury ingredients.
797
00:29:19,000 --> 00:29:20,266
I wanna go five-star.
798
00:29:20,266 --> 00:29:23,634
I'm not going four.
I gotta go all in.
799
00:29:23,634 --> 00:29:25,367
And then I'm gonna
take some of that mackerel,
800
00:29:25,367 --> 00:29:28,266
rip and tear up
and I put it into a fryer.
801
00:29:28,266 --> 00:29:31,500
It concentrates the flavor,
gives it nice crunchy texture.
802
00:29:31,500 --> 00:29:33,100
[gasps in excitement]
803
00:29:33,100 --> 00:29:34,641
Oh, stop the press.
804
00:29:34,641 --> 00:29:35,066
Oh, stop the press.
805
00:29:36,166 --> 00:29:37,367
[Brian] To make
great mashed potatoes,
806
00:29:37,367 --> 00:29:40,467
don't put your potatoes
in anything electric.
807
00:29:40,467 --> 00:29:43,100
Always have one of those
little ricers around here.
808
00:29:43,100 --> 00:29:45,166
Be gentle.
The starch goes crazy.
809
00:29:45,166 --> 00:29:47,467
I know how to make
some good potatoes.
810
00:29:48,867 --> 00:29:50,467
Time is ticking.
811
00:29:50,467 --> 00:29:52,000
I need to look
at the lamb chop.
812
00:29:52,000 --> 00:29:53,367
I need to look
underneath the hood.
813
00:29:54,967 --> 00:29:56,533
[exclaims softly]
814
00:29:57,867 --> 00:30:00,467
And I cut 'em, and it's rare.
815
00:30:00,467 --> 00:30:02,266
[Brian]
Well, that didn't work.
816
00:30:02,266 --> 00:30:03,634
Think, think,
think, think, think.
817
00:30:04,166 --> 00:30:04,641
Gotta correct the ship.
818
00:30:04,641 --> 00:30:06,166
Gotta correct the ship.
819
00:30:06,166 --> 00:30:08,066
I am kissing it on both sides
820
00:30:08,066 --> 00:30:09,500
until the very,
very last second.
821
00:30:09,500 --> 00:30:10,533
Not scared.
822
00:30:11,000 --> 00:30:12,066
Not scared.
823
00:30:12,066 --> 00:30:14,233
Malarkey's lamb
is pretty rare.
824
00:30:16,266 --> 00:30:17,867
[Brian] Don't say--
I'm right here, all right.
825
00:30:17,867 --> 00:30:20,166
Come on.
Don't rip my heart out
before we even get there.
826
00:30:20,166 --> 00:30:22,233
[Guy] Nine minutes.
Nine minutes to be plated.
827
00:30:23,967 --> 00:30:26,500
Oh, my God.
These are individually
wrapped, too, Hunter?
828
00:30:26,500 --> 00:30:27,867
I didn't-- I didn't know!
829
00:30:27,867 --> 00:30:29,700
I didn't purposefully do it.
830
00:30:29,700 --> 00:30:31,867
He should have to
unwrap all these for us.
831
00:30:31,867 --> 00:30:34,100
[Aaron laughs]
832
00:30:34,100 --> 00:30:34,641
[Michael] The adjectives
that I use to describe durian
833
00:30:34,641 --> 00:30:36,367
[Michael] The adjectives
that I use to describe durian
834
00:30:36,367 --> 00:30:38,367
are creamy and smelly.
835
00:30:38,367 --> 00:30:41,166
Hard to make that,
like, a star of a dish.
836
00:30:41,166 --> 00:30:42,600
Oh, wow. Okay.
837
00:30:42,600 --> 00:30:44,166
[Michael] I can still shop.
Yeah, I need to shop
838
00:30:44,166 --> 00:30:46,500
'cause all I have now
is durian, so...
839
00:30:46,500 --> 00:30:49,367
How do I get
as much flavor out of these
ingredients as possible?
840
00:30:49,367 --> 00:30:52,266
I'm gonna dill pickle it
in the champagne vinegar.
841
00:30:53,634 --> 00:30:55,266
-Get these quickly pickling
-[chimes]
842
00:30:55,266 --> 00:30:57,000
Not scared.
843
00:30:57,000 --> 00:30:59,500
I'm a little nervous about
how this pickled durian
is gonna eat with the,
844
00:30:59,500 --> 00:31:02,266
how refined
the rest of the flavors
are in the dish.
845
00:31:02,266 --> 00:31:03,433
Very acidic.
846
00:31:03,433 --> 00:31:04,641
Next, my plan
is to braise the halibut
in my shrimp broth
847
00:31:04,641 --> 00:31:06,266
Next, my plan
is to braise the halibut
in my shrimp broth
848
00:31:06,266 --> 00:31:07,734
that tastes luxurious as well.
849
00:31:09,000 --> 00:31:10,700
If I win,
I have two daughters,
850
00:31:10,700 --> 00:31:11,700
one is in med-school,
851
00:31:11,700 --> 00:31:13,266
the other is starting
college right now.
852
00:31:13,266 --> 00:31:17,600
My kids have done
so much hard work
to get themselves into school.
853
00:31:17,600 --> 00:31:19,867
[Crista exclaims]
How you doing, Michael?
854
00:31:19,867 --> 00:31:22,266
-Getting there, Chef.
-[Guy] Heyo.
855
00:31:22,266 --> 00:31:23,367
And we've got...
856
00:31:23,367 --> 00:31:25,533
-We have time?
-Six minutes and 30 seconds.
857
00:31:27,500 --> 00:31:28,867
[Aaron]
We got horseradish cream.
858
00:31:28,867 --> 00:31:30,467
[Hunter] Love it.
859
00:31:30,467 --> 00:31:32,166
Now, it's time
to get these steaks going.
860
00:31:32,166 --> 00:31:33,166
[Hunter] Getting cranking?
861
00:31:33,166 --> 00:31:34,641
-[Aaron] Yeah.
-[Hunter] Hide, people.
862
00:31:34,641 --> 00:31:34,867
-[Aaron] Yeah.
-[Hunter] Hide, people.
863
00:31:34,867 --> 00:31:36,100
[Aaron] Hi, Chef. How are you?
864
00:31:36,100 --> 00:31:37,533
How was the frittata?
865
00:31:37,533 --> 00:31:38,600
You're now in my jungle.
866
00:31:38,600 --> 00:31:40,600
[Aaron laughs heartily]
867
00:31:40,600 --> 00:31:41,700
[Aaron] I'm just
a sous-chef.
868
00:31:41,700 --> 00:31:42,867
You know,
I'm just a sous-chef.
869
00:31:44,100 --> 00:31:45,634
[Hunter] These are
almost cooked.
870
00:31:45,634 --> 00:31:47,533
-Hey, couldn't have done it
without you, Aaron, honestly.
-Aw, thanks, Chef.
871
00:31:47,533 --> 00:31:48,800
Thank you so much.
872
00:31:48,800 --> 00:31:50,266
[Hunter] The steaks have
gotten a good char
873
00:31:50,266 --> 00:31:53,467
and then we're gonna
start basting our steak
with that herb butter.
874
00:31:54,867 --> 00:31:56,000
[Aaron] I think
these are ready to go.
875
00:31:56,000 --> 00:31:57,500
Then we should do
the rest of them.
876
00:31:57,500 --> 00:31:58,533
[Hunter] Ooh, baby.
877
00:31:58,533 --> 00:32:00,066
Guid wants five-star,
878
00:32:00,066 --> 00:32:01,533
we're gonna
give him five-star.
879
00:32:02,500 --> 00:32:04,641
Good luck. Five minutes left.
Five to go.
880
00:32:04,641 --> 00:32:05,166
Good luck. Five minutes left.
Five to go.
881
00:32:05,166 --> 00:32:06,367
[Brian] Ruh-roh.
882
00:32:06,367 --> 00:32:08,867
I've got my beautiful
white potatoes going down.
883
00:32:08,867 --> 00:32:11,700
Next, I have
nailed the lamb chop.
884
00:32:11,700 --> 00:32:14,266
Yes. Boom, lamb down.
885
00:32:14,266 --> 00:32:15,867
Boom, boom, boom.
886
00:32:15,867 --> 00:32:18,166
Got the temperature
just right.
887
00:32:18,166 --> 00:32:21,533
Then I put my mushrooms down
with the smoked mackerel.
888
00:32:22,367 --> 00:32:25,166
Tons of that
beet demi cognac sauce.
889
00:32:25,166 --> 00:32:26,066
[exclaims]
890
00:32:26,066 --> 00:32:27,467
Top that with the sea bean,
891
00:32:27,467 --> 00:32:30,333
the fried mackerel
and the spring onions.
892
00:32:31,467 --> 00:32:32,900
[Crista] Three minutes, guys.
893
00:32:33,166 --> 00:32:34,066
Ish.
894
00:32:34,066 --> 00:32:34,641
Now it's about
building this plate.
895
00:32:34,641 --> 00:32:35,967
Now it's about
building this plate.
896
00:32:35,967 --> 00:32:41,166
I'm gonna down
with my delicious buttery
creamy smashed potatoes.
897
00:32:41,166 --> 00:32:44,000
And then this
perfectly cooked pork.
898
00:32:45,367 --> 00:32:49,166
And then
it's bringing the cabbage
party to the plate.
899
00:32:49,166 --> 00:32:51,800
Got the haggis dumpling
special coming up.
900
00:32:52,166 --> 00:32:53,967
Boom. Five-star.
901
00:32:53,967 --> 00:32:55,700
Ninety seconds, Chefs.
902
00:32:55,700 --> 00:32:56,800
Ninety seconds.
903
00:32:58,166 --> 00:33:00,066
[Michael] Time's getting
down to the wire,
904
00:33:00,066 --> 00:33:01,800
I gotta get this halibut down,
905
00:33:01,800 --> 00:33:04,641
couple of the dumplings,
a little dollop of that
dill pickled durian relish
906
00:33:04,641 --> 00:33:06,100
couple of the dumplings,
a little dollop of that
dill pickled durian relish
907
00:33:06,100 --> 00:33:08,266
and finally that shrimp broth.
908
00:33:08,266 --> 00:33:09,867
Hopefully it's five-star.
909
00:33:09,867 --> 00:33:12,166
Thirty seconds.
910
00:33:12,166 --> 00:33:14,100
-Um...
-[Aaron] Here, we're good.
We're good with everything.
911
00:33:14,100 --> 00:33:15,467
[Hunter]
Now it's time to plate.
912
00:33:15,467 --> 00:33:18,867
[Aaron] This ultra-luxurious
creamy kale, it's gotta
go down first.
913
00:33:18,867 --> 00:33:21,967
[Hunter]
And we're gonna follow it up
with that beautiful steak.
914
00:33:21,967 --> 00:33:23,367
You know,
not a full steak, man.
915
00:33:23,367 --> 00:33:25,266
This ain't a steakhouse,
it's a five-star plate, right?
916
00:33:25,266 --> 00:33:28,367
[Hunter] And, of course,
you got to finish it off
with that horseradish cream.
917
00:33:28,367 --> 00:33:29,600
Mmm.
918
00:33:29,600 --> 00:33:34,634
[Guy] Five, four,
three, two, one.
919
00:33:34,634 --> 00:33:34,641
Chefs, that's it.
Stop working.
920
00:33:34,641 --> 00:33:37,233
Chefs, that's it.
Stop working.
921
00:33:40,467 --> 00:33:41,900
-[applause]
-[Guy] Nice round, everybody.
922
00:33:42,800 --> 00:33:44,166
I got makeup on my face,
923
00:33:44,166 --> 00:33:46,967
I was gonna judge,
I was gonna be all beautiful
and sitting over there.
924
00:33:46,967 --> 00:33:48,700
That was supposed
to be my seat.
925
00:33:48,700 --> 00:33:52,000
All right, Chefs.
Let's see who has made
a whammy grand slam.
926
00:33:52,000 --> 00:33:54,100
Let's take it to the judges.
Right this way.
927
00:34:00,100 --> 00:34:02,967
All right, Judges,
this is our second course
928
00:34:02,967 --> 00:34:05,700
of our All-Star
quintuple whammy fest.
929
00:34:05,700 --> 00:34:09,266
Our former judges and Hunter
had to make a five-star entree
930
00:34:09,266 --> 00:34:11,800
incorporating the rest
of the whammy ingredients.
931
00:34:11,800 --> 00:34:14,166
Up first, Chef Crista,
tell us about your entree.
932
00:34:14,166 --> 00:34:16,367
Well, Judges
and welcome, new guy.
933
00:34:16,367 --> 00:34:18,266
It's nice to have you
on the judges.
934
00:34:18,266 --> 00:34:20,900
I prepared for you
a beautifully done
piece of pork,
935
00:34:20,900 --> 00:34:22,467
some smashed potatoes that
936
00:34:22,467 --> 00:34:24,467
use freshly
shaved horseradish.
937
00:34:24,467 --> 00:34:26,367
I made for you
the one and only
938
00:34:26,367 --> 00:34:27,869
beautiful haggis cake
on the side there.
939
00:34:27,869 --> 00:34:29,533
beautiful haggis cake
on the side there.
940
00:34:30,533 --> 00:34:32,166
I love this.
941
00:34:32,166 --> 00:34:35,600
I love the hard sear.
That is cooked perfectly.
942
00:34:35,600 --> 00:34:37,000
-It's delicious.
-Thank you.
943
00:34:37,000 --> 00:34:38,533
I really enjoyed
the haggis cake,
944
00:34:38,533 --> 00:34:41,266
but I'm missing a little bit
more of the horseradish.
945
00:34:41,266 --> 00:34:44,700
I want, like,
punch in my face,
but it's delicious.
946
00:34:44,700 --> 00:34:46,000
Thank you, Chef.
947
00:34:46,000 --> 00:34:48,166
-Chef.
-Yes, Chef.
948
00:34:48,166 --> 00:34:51,000
Pork is perfectly cooked!
949
00:34:51,000 --> 00:34:52,734
The rustic mash
is, I think, dynamite.
950
00:34:52,734 --> 00:34:54,266
Did not get
enough horseradish.
951
00:34:54,266 --> 00:34:57,266
I got one little bit of it
and I lit up.
952
00:34:57,266 --> 00:34:57,869
But unfortunately
I got one tiny little
nibble of it.
953
00:34:57,869 --> 00:35:00,166
But unfortunately
I got one tiny little
nibble of it.
954
00:35:00,166 --> 00:35:01,800
Thank you, Chef.
955
00:35:01,800 --> 00:35:04,967
Up next, Chef Hunter
and Sous-Chef May.
956
00:35:04,967 --> 00:35:06,166
What do you have for us, Chef?
957
00:35:06,166 --> 00:35:08,600
Hello, Judges and Father.
958
00:35:08,600 --> 00:35:11,100
We made a creamy durian kale
959
00:35:11,100 --> 00:35:14,100
and we topped it with
our beautiful seared New York
960
00:35:14,100 --> 00:35:16,467
and then we also did
a horseradish on top
961
00:35:16,467 --> 00:35:17,800
with durian as well.
962
00:35:20,800 --> 00:35:22,467
I'm eating my words
while eating this
963
00:35:22,467 --> 00:35:23,700
'cause I hate durian,
964
00:35:23,700 --> 00:35:26,367
I freaking hate it,
and this is so good.
965
00:35:26,367 --> 00:35:27,869
This is pretty sweet forward,
966
00:35:27,869 --> 00:35:28,166
This is pretty sweet forward,
967
00:35:28,166 --> 00:35:30,166
but it tastes so balanced.
968
00:35:30,166 --> 00:35:33,367
I think if there's
anyway to hide
the negative of a durian,
969
00:35:33,367 --> 00:35:36,066
it's to partner it with
other things that have umami.
970
00:35:36,066 --> 00:35:39,000
New York steak's always
my favorite kind of red meat
971
00:35:39,000 --> 00:35:42,066
and I just want a little bit
more of horseradish,
972
00:35:42,066 --> 00:35:44,367
but then literally I'm just
sitting here nitpicking.
973
00:35:44,367 --> 00:35:45,333
[both] Thank you.
974
00:35:48,533 --> 00:35:49,700
Okay.
975
00:35:49,700 --> 00:35:51,967
When I think of five-star,
I don't think of you two.
976
00:35:51,967 --> 00:35:54,100
[all laughing]
977
00:35:54,100 --> 00:35:55,533
Thanks, Dad. That means a lot.
978
00:35:55,533 --> 00:35:57,000
You hit
all four corners for me
979
00:35:57,000 --> 00:35:57,869
in terms of presentation,
flavor, use of ingredients,
and creativity.
980
00:35:57,869 --> 00:36:02,500
in terms of presentation,
flavor, use of ingredients,
and creativity.
981
00:36:02,500 --> 00:36:04,000
Did not get
enough horseradish.
982
00:36:04,000 --> 00:36:06,467
I'm not crying about it.
I could've use more.
983
00:36:06,467 --> 00:36:08,233
-Well done.
-Thank you, Chef.
984
00:36:08,800 --> 00:36:10,600
The one and only
legend himself,
985
00:36:10,600 --> 00:36:13,500
Chef Shenanigans,
what do you have for us?
986
00:36:13,500 --> 00:36:15,600
Horseradish-crusted lamb chop
987
00:36:15,600 --> 00:36:18,166
with horseradish
potato puree.
988
00:36:18,166 --> 00:36:22,100
We also did the horseradish
beet demi with cognac sauce,
989
00:36:22,100 --> 00:36:23,367
so horseradish three ways.
990
00:36:23,367 --> 00:36:25,500
And then the mackerel
is with the morels,
991
00:36:25,500 --> 00:36:27,869
the spring onions,
fried and smoked
mackerel in there
992
00:36:27,869 --> 00:36:29,166
the spring onions,
fried and smoked
mackerel in there
993
00:36:29,166 --> 00:36:31,233
to just really
make it indulgent.
994
00:36:33,467 --> 00:36:35,867
Again, this looks like you.
We're back to that.
995
00:36:35,867 --> 00:36:38,266
[Kelsey laughs] There's
a lot going on here.
996
00:36:38,266 --> 00:36:39,600
It looks like a party.
997
00:36:39,600 --> 00:36:42,367
I actually think
it's really smart you used
the prepared horseradish
998
00:36:42,367 --> 00:36:44,266
'cause it's
not the same as fresh.
999
00:36:44,266 --> 00:36:46,467
And this is
really the first time
I've felt the burn,
1000
00:36:46,467 --> 00:36:48,867
the, like,
your nose is flaring up.
1001
00:36:48,867 --> 00:36:52,600
Every single flavor
married really well together.
1002
00:36:52,600 --> 00:36:56,734
I do wish the smoked mackerel
was done a little bit more.
1003
00:36:57,367 --> 00:36:57,869
The lamb is...
1004
00:36:57,869 --> 00:36:59,166
The lamb is...
1005
00:37:01,900 --> 00:37:04,533
it doesn't get
any better than that.
1006
00:37:04,533 --> 00:37:07,266
Beautiful presentation
with all of the shenanigans.
1007
00:37:07,266 --> 00:37:08,367
Thank you.
1008
00:37:08,367 --> 00:37:09,700
[Guy] All right,
not to be outdone,
1009
00:37:09,700 --> 00:37:11,967
the one and only Volt,
Chef Voltaggio.
1010
00:37:11,967 --> 00:37:14,467
All right, Judges.
First, I want you to
close your eyes for a second.
1011
00:37:14,467 --> 00:37:15,533
[groans]
1012
00:37:15,533 --> 00:37:17,166
You guys are
very hard-working,
1013
00:37:17,166 --> 00:37:18,533
so I wanted to
take you on vacation
1014
00:37:18,533 --> 00:37:20,367
to, like, a five-star resort.
1015
00:37:20,367 --> 00:37:21,700
[Hawaiian music playing]
1016
00:37:21,700 --> 00:37:23,166
You've just landed.
1017
00:37:23,166 --> 00:37:25,800
You've already
had your first course
in that restaurant.
1018
00:37:25,800 --> 00:37:27,166
You can now open your eyes.
1019
00:37:27,900 --> 00:37:28,867
For your second course
1020
00:37:28,867 --> 00:37:30,533
of your tasting menu
this evening,
1021
00:37:30,533 --> 00:37:32,800
halibut that is braised
in shrimp broth.
1022
00:37:32,800 --> 00:37:34,500
I made the shrimp broth
from scratch.
1023
00:37:34,500 --> 00:37:36,533
The dumplings
are made from the haggis.
1024
00:37:36,533 --> 00:37:38,467
The durian,
durian, durian fruit,
1025
00:37:38,467 --> 00:37:39,634
I never touched that before.
1026
00:37:39,634 --> 00:37:42,700
I dill pickled that
with lots of depth of flavor.
1027
00:37:42,700 --> 00:37:44,166
You guys
also got an upgrade tonight.
1028
00:37:44,166 --> 00:37:45,367
I know you said five-star,
1029
00:37:45,367 --> 00:37:47,533
but the dumplings
are in the shape of stars
1030
00:37:47,533 --> 00:37:48,700
and when you add them all up,
1031
00:37:48,700 --> 00:37:51,233
I actually gave you
six stars, Judges. Thank you.
1032
00:37:52,867 --> 00:37:54,233
-So...
-[all laughing]
1033
00:37:55,634 --> 00:37:56,867
[Kelsey] I like this trip.
1034
00:37:57,166 --> 00:37:57,869
The durian,
1035
00:37:57,869 --> 00:37:58,533
The durian,
1036
00:37:58,533 --> 00:38:00,700
it's blowing my mind
when I'm finding it
in all the different ways.
1037
00:38:00,700 --> 00:38:02,367
I would've
never pickled it
1038
00:38:02,367 --> 00:38:05,166
'cause that would seem
to just enhance the flavor...
1039
00:38:05,166 --> 00:38:06,367
-Which is--
-The horribleness?
1040
00:38:06,367 --> 00:38:10,600
Yeah. Which is
exactly what it did,
but it's wonderful.
1041
00:38:10,600 --> 00:38:13,533
And the broth is so good.
1042
00:38:13,533 --> 00:38:15,600
And I'm gonna let Shirley
talk about the dumplings
1043
00:38:15,600 --> 00:38:17,266
'cause she's definitely
the Dumpling Queen.
1044
00:38:17,266 --> 00:38:21,734
Well, Michael,
I feel like I have the right
to judge your dumplings.
1045
00:38:22,266 --> 00:38:23,600
One of the fundamental
1046
00:38:23,600 --> 00:38:26,166
of making
a great dumpling filling is,
1047
00:38:26,166 --> 00:38:27,869
you have to imagine
you're making a meatball.
1048
00:38:27,869 --> 00:38:28,000
you have to imagine
you're making a meatball.
1049
00:38:28,000 --> 00:38:29,266
So all the haggis inside
1050
00:38:29,266 --> 00:38:31,533
actually absorbed
all the liquid.
1051
00:38:31,533 --> 00:38:35,266
Dumplings was juicy,
so delicious bao,
1052
00:38:35,266 --> 00:38:36,867
and thank you
for the vacation.
1053
00:38:36,867 --> 00:38:38,100
Thank you, Chef.
1054
00:38:38,100 --> 00:38:39,166
I agree with her.
1055
00:38:39,166 --> 00:38:41,467
[all laughing]
1056
00:38:41,467 --> 00:38:42,967
[Guy] Fish is delicious.
1057
00:38:42,967 --> 00:38:47,166
And then
you get this dumpling.
1058
00:38:47,166 --> 00:38:50,533
I was nervous for you, knowing
that the Dumpling Mafia Queen
was sitting here.
1059
00:38:50,533 --> 00:38:52,266
When you get
a taste of the dumpling
1060
00:38:52,266 --> 00:38:53,600
with the pickled durian,
1061
00:38:53,600 --> 00:38:55,166
I can't believe
I'm even saying that,
1062
00:38:55,166 --> 00:38:57,869
with the shrimp jus,
it's made in heaven.
It's exactly what you want.
1063
00:38:57,869 --> 00:38:58,800
with the shrimp jus,
it's made in heaven.
It's exactly what you want.
1064
00:38:58,800 --> 00:39:01,166
And on top of it all,
I think the presentation
1065
00:39:01,166 --> 00:39:03,100
was, without question,
five-star.
1066
00:39:03,100 --> 00:39:05,800
Unfortunately, when
it's that thick of a fish,
1067
00:39:05,800 --> 00:39:08,166
it really needs
to get a chance
to get kissed with the salt.
1068
00:39:08,166 --> 00:39:10,900
And I'm really missing
the salt inside that.
1069
00:39:10,900 --> 00:39:11,867
Thank you, Chefs.
1070
00:39:12,867 --> 00:39:14,166
Chefs, you did a great job.
1071
00:39:14,166 --> 00:39:15,500
We're gonna send you
back to the kitchen,
1072
00:39:15,500 --> 00:39:18,166
but, I'll tell you,
you handled the whammies
like warriors.
1073
00:39:18,166 --> 00:39:19,367
Great job.
1074
00:39:19,367 --> 00:39:21,867
[all applauding]
1075
00:39:21,867 --> 00:39:23,100
All right, Judges.
1076
00:39:23,100 --> 00:39:25,266
Twenty points available
in gameplay,
1077
00:39:25,266 --> 00:39:26,600
20 points available in taste,
1078
00:39:26,600 --> 00:39:27,634
10 points in plating.
1079
00:39:29,700 --> 00:39:32,266
-Judges and... me.
-[laughs]
1080
00:39:32,266 --> 00:39:33,367
Thank you very much.
1081
00:39:33,367 --> 00:39:36,367
That was an incredibly
difficult competition.
1082
00:39:36,367 --> 00:39:38,533
Let's start it off
with Chef Shenanigans.
1083
00:39:38,533 --> 00:39:40,100
Forty-three points
in the first round.
1084
00:39:40,100 --> 00:39:41,867
Twenty points
available in gameplay.
1085
00:39:41,867 --> 00:39:43,734
Eighteen out of 20
in gameplay.
1086
00:39:44,266 --> 00:39:46,634
Seventeen out of 20 in taste.
1087
00:39:48,367 --> 00:39:52,600
Eight out of 10 for plating
for a 43, for an 86.
1088
00:39:52,600 --> 00:39:54,100
[all applauding]
1089
00:39:54,533 --> 00:39:56,000
[Guy] Chef Crista,
1090
00:39:56,000 --> 00:39:57,869
Forty-eight
in the first round,
almost a perfect score.
1091
00:39:57,869 --> 00:39:59,266
Forty-eight
in the first round,
almost a perfect score.
1092
00:39:59,266 --> 00:40:03,867
Sixteen out of 20 in gameplay.
1093
00:40:03,867 --> 00:40:06,367
Seventeen out of 20 in taste.
1094
00:40:06,367 --> 00:40:12,000
Seven out of 10 in plating
for a 40, for an 88.
1095
00:40:12,000 --> 00:40:13,233
[Aaron] Wow.
1096
00:40:13,734 --> 00:40:15,233
[Guy] Chef Voltaggio.
1097
00:40:16,500 --> 00:40:19,000
Eighteen out of 20
in gameplay.
1098
00:40:19,000 --> 00:40:20,867
Eighteen out of 20 in taste.
1099
00:40:22,166 --> 00:40:26,166
Nine in plating,
for a 45, for a 91.
1100
00:40:26,166 --> 00:40:27,867
-[Aaron] Amazing.
-Nice job, dude.
1101
00:40:27,867 --> 00:40:27,869
[Hunter] That's a high score,
right there.
1102
00:40:27,869 --> 00:40:29,166
[Hunter] That's a high score,
right there.
1103
00:40:29,166 --> 00:40:30,533
-[whistles]
-Wow.
1104
00:40:30,533 --> 00:40:33,700
[Guy] Fieri and May,
let's see what happens.
1105
00:40:33,700 --> 00:40:37,333
Eighteen out of 20
in gameplay.
1106
00:40:39,166 --> 00:40:40,166
[all exclaiming]
1107
00:40:40,166 --> 00:40:43,734
[Guy]
Eighteen out of 20 in taste.
1108
00:40:44,700 --> 00:40:49,600
Nine in plating,
45, for a 89.
1109
00:40:49,600 --> 00:40:51,800
Congratulations,
Chef Voltaggio.
1110
00:40:51,800 --> 00:40:53,734
Wow!
1111
00:40:55,367 --> 00:40:57,869
-Wow.
-[Crista] Well-deserved, Chef.
Well-deserved.
1112
00:40:57,869 --> 00:40:58,166
-Wow.
-[Crista] Well-deserved, Chef.
Well-deserved.
1113
00:40:58,166 --> 00:41:01,467
It has been one
after another after another.
1114
00:41:01,467 --> 00:41:05,166
The question is,
are you ready
for the shopping spree,
1115
00:41:05,800 --> 00:41:07,800
or would you like the check?
1116
00:41:07,800 --> 00:41:13,500
-Oh, man.
-The check can be
up to $20,000.
1117
00:41:13,500 --> 00:41:16,634
And the shopping spree,
you can win up to $20,000.
1118
00:41:20,367 --> 00:41:24,000
So, check or shopping list?
1119
00:41:24,000 --> 00:41:26,066
I'm tired. That was tough.
1120
00:41:26,066 --> 00:41:27,367
Answer. Final answer?
1121
00:41:27,367 --> 00:41:27,869
Final answer is, I have to
go to work after this,
1122
00:41:27,869 --> 00:41:29,100
Final answer is, I have to
go to work after this,
1123
00:41:29,100 --> 00:41:30,467
I don't have time to shop,
I'll take the check.
1124
00:41:30,467 --> 00:41:32,867
Let's see that check.
Open the door, please.
1125
00:41:33,734 --> 00:41:34,800
How is it?
1126
00:41:38,266 --> 00:41:40,500
[Guy] $2,000!
1127
00:41:40,500 --> 00:41:41,367
[horn sounds]
1128
00:41:41,367 --> 00:41:44,100
Shut up.
That's another whammy.
1129
00:41:44,100 --> 00:41:46,800
It's another whammy. $20,000!
1130
00:41:46,800 --> 00:41:49,533
20,000 bucks. There you go.
1131
00:41:49,533 --> 00:41:52,367
So, there you have it,
Chef Voltaggio.
See you next week, guys.
1132
00:41:52,367 --> 00:41:54,500
Grocery Games, adios.
1133
00:41:54,500 --> 00:41:55,800
All right,
there's one more whammy.
1134
00:41:55,800 --> 00:41:57,734
You have to split this
with everybody--