All right, folks, I'm about to pull off
the first five-part prank in Triple G history.
Now first, the three All-Star judges and Hunter
are about to hand-pick the most dreaded
un-appetizing ingredient in the market
for tonight's competitors.
Oh, God, that's terrible.
Now, second, I'm gonna tell the judges
that they are actually gonna be the competitors.
No, no, no, no.
Third, I'm making Hunter compete against the All-Star chefs.
What did I do to deserve this?
Fourth, I'm turning an All-Star chef
into Hunter's sous-chef.
-Yeah! -[all cheering]
And finally, for fifth, I'm naming myself
as the show's newest judge.
[laughing]
You gotta see it to believe it, folks.
It's a five-part All-Star double whammy tonight,
on Guy's Grocery Games!
What am I thinking?
Hey, so I got a weird one.
This is gonna be the whammy special.
We're gonna pick the whammies.
-Okay. -Okay?
We're gonna have the chefs wind up
and all three of you are gonna reveal the whammies.
Do you wanna us to get, like, super tough?
You just put it to whatever level you think it needs to go.
We just don't wanna have, like, everybody grabbing rattlesnake
Rattlesnake, I don't think we have rattlesnake.
-I would love some rattlesnake. -We have rattlesnake.
-[rattling] -[all laughing]
You get the rattlesnake.
But we need to do it quickly 'cause they're getting ready to line up.
Um...
Who doesn't love a good Wagon Wheel, man?
It's a little whammy.
That's terrible.
It's gonna be a doozy. Stay tuned.
So, let's meet the All-Star chefs
who can't wait to compete!
Renowned executive chef,
they call her, the Dumpling Mafia Queen,
the one and only Chef Shirley Chung.
How are you, Chef? Welcome back. Nice to see you.
Next, executive chef, Triple G's winningest chef,
they call him Mayhem,
the one and only Chef Aaron May.
Ha-ha-hey.
And finally, Top Chef winner, cookbook author,
Chef KBC! Give it up for Chef Kelsey Barnard Clark!
[all clapping]
Hi.
All right, chefs, my friends,
we know the best way to make All-Star chefs shine,
and that is to give them the toughest challenges possible.
And tonight, you All-Star chefs will be cooking
with the whammy of whammy ingredients,
picked out by somebody other than moi.
Please welcome the one and only Hunter Fieri.
-Hello, chefs. Hi, hi, hello. -[all] Hello.
-Oh, geez. -[Hunter] I know.
Ladies and gentlemen, please welcome...
[drumming]
Freeze-dried durian.
-[Kelsey] Uh-uh. -Oh, yes!
You're happy about that?
-It's my husband's favorite fruit. -What?
-[Aaron] Oh! -It is?
Durian? 100%.
-Get rid of it. I want a new one. -You want a new one?
Well, you're in luck, ladies and gentlemen,
because here rockstar restaurateur,
the one and only chef Michael Voltaggio
has a new whammy ingredient for you.
Wait, what?
[drumming]
[Michael] Smoked mackerel.
[Guy] Smoked mackerel!
That's my husband's favorite ingredient.
-[all laugh] -Yes.
There's three people, we have one more coming.
Well, let's not disappoint then, KBC.
-Oh! -Oh!
The chef with a Northern California
culinary empire, chef Crista Luedtke.
-[Shirley] Oh! -Hi!
[Crista] Vegetarian Haggis.
What is haggis?
[Guy] Haggis is the sheep's stomach that gets stuffed
with all the organs, but how do you make it vegetarian?
-What? -[laughing]
Well, how about one more judge
-that's picked out a fantastic item. -One more?
[Guy] The mad genius behind dozens of successful
restaurant concepts in Southern California,
Shenanigans, chef Brian Malarkey.
Whoo-hoo! Yeah.
We're gonna do some fresh horseradish.
I can go with that.
This is terrible.
-Chefs, I think you did a fantastic job. -Love it.
[Guy] Well, you know, what else I love,
that this is the whammy of all whammy shows,
and guess what? You're the judges and you're the cooks!
Get behind your carts.
No, no, no, no!
[all cheering]
-[Guy] There we go! -I'm staying here.
Come on, Mike. [laughing]
Judges, please go to your judging station,
and, chefs, get to your carts.
-Here you go, chef. -[Shirley] Have fun.
[laughing]
-Aaron, so-- -What is this?
[Crista] How do you like your ingredient now?
I like my ingredient. I don't like yours.
All right, judges... Chefs, there's just one more whammy.
Meet your fourth competitor, Hunter Fieri!
[all cheering]
I don't know what to do with any of this!
Come on over!
What did I do to deserve this?
I have one last whammy.
You are cooking,
but you get to pick any one of the judges
to come back and be your sous-chef!
-What? -What?
[yelling] Yeah!
-Wait, what? -Who do you want?
I need my Uncle Aaron. You gotta help me out.
I'm ready, let's go!
Aaron May is getting pulled from the judges station
and now is Hunter's sous-chef.
And the fifth whammy is,
-I'll be sitting at the judges table. -What?
What? All right.
Five whammies, folks!
It's the whammy, whammy of all whammy shows.
-Here we go. -I get your ingredients.
Chefs, tonight is a one-hour cook.
In the first 20 minutes of the competition,
you are gonna make a farm-fresh appetizer,
then, for the rest of the cook, you'll make
a five-star entree.
I'll... [laughing]
All four ingredients must be included.
You have to include two of the whammy ingredients
in your farm-fresh appetizer,
two of the ingredients in your five-star entree.
I'm not mentally prepared for this.
I told you that this was going to be
the greatest whammy episode ever of Triple G. Be prepared.
There could be...
more whammies.
-No! -[Aaron] Really could.
There could be three more, two more, one more.
Hang on. I'll just say go!
-Yes! -[laughing]
[all exclaiming]
Not gonna be a good day.
I think I might have lost a son,
definitely three friends.
I only have two people who like me over there.
I'm gonna hang with them.
[exclaiming]
-Woke up this morning ready to judge and no. -No.
-Oh-oh! -This can't be.
I'm not judging. I'm competing.
We have to make a farm-fresh appetizer
and a five-star entree.
We're doing fine.
[Crista] With these whammy ingredients
that we pretty much did to ourselves.
All in 60 minutes.
This is a bad dream.
Wake up, Brian. Wake up, Brian.
[ticking]
Garbanzo, garbanzo...
What I'm making is a harissa haggis hummus.
Uh, harissa spice.
Because the umami, the sesame, the tahini,
will hide some haggis and some durian.
They said farm-appetizer,
so we're going vegetable-heavy.
This grocery store belongs to me, all right?
The whole thing is mine.
[laughs maniacally]
For my entree, a rack of lamb,
that's gonna be my five-star element.
With creamy mashed potatoes,
with the horseradish root in it.
These chefs are all superstars,
and I have no question that they can crush this.
Oh, I don't know where anything is here.
For my appetizer, I can make a smoked mackerel fish dip.
And so my plan is to serve this fish dip
in raw vegetables, with raw vegetables,
like my fresh horseradish.
By the way, the other voices in my head
are talking to me about my five-star entree as well.
Oh, that looks pretty good.
I'm going to make braised halibut.
Haggis is usually like minced-up meat.
I can use this as a dumpling filling.
Dumpling wrappers.
And now I gotta figure out the freeze-dried durian.
It's kinda thrown me through a loop.
I've got my work cut out from here.
Probably would have worn a sweatshirt
if I would have known I was gonna be cooking today.
But you gotta be ready for work.
[Crista] Farm-fresh appetizer,
what ridiculous whammy ingredients can I put in this thing?
Nothing says farm-fresh or foraged
like a beautiful high-end crudite platter
with pickled, fried, blanched,
raw, delicious farm-fresh veggies.
I'm gonna try to play "bury the durian" somewhere in a dip.
Add a little bit of the mackerel,
which is gonna bring this umami and a ton of salt and flavor.
And for my five-star entree, I'm thinking
beautiful pork tenderloin chop.
Now I want potatoes...
Is there a bag of potatoes anywhere?
...to make buttery, creamy, smashed potatoes.
With fresh horseradish, and the haggis,
I don't really... My... I'm blank.
I don't know what I wanna do.
Just wait.
[whistling tune]
Quality control time.
One of my jobs here.
Mm-hmm. Those are gonna be fine.
-How are you, bro? -Hi.
How did I end up cooking?
I'm not even supposed to be here today.
Knowing that my dad is a judge and he's gonna be eating,
we're making him eggs.
We gotta do the eggs, farm-fresh eggs.
-What's more farm-fresh than an egg? -100%
My dad's not a fan of eggs.
Whammy him with the eggs.
We're getting you back, buddy.
Hunter, I love this.
-Let's do it. I'm in. -All right, let's go.
[Hunter] For our farm-fresh appetizer,
we're gonna make soft-scrambled...
-[Aaron] Come on. -[Hunter] Farm-fresh, right there.
[Hunter] ...with poached lobster.
We gotta do lobster.
They're a perfect base for these big mackerel
and vegetarian haggis flavors.
Mmm. Delicious.
-Steak? -[Aaron] Proteins.
[Hunter] For the five-star entree,
we immediately were thinking steak.
-[Hunter] New York's are good. -[Aaron] I like your style, Hunter Fieri.
I think that's perfect.
[Hunter] We're gonna do a creamy durian kale
and a horseradish cream sauce.
[Aaron] To be able just to take a little revenge,
it almost makes it all worth it.
-What's farm-fresh gonna be? -Don't worry about it.
Not only are we trying to get revenge on my dad,
we're trying to win this thing.
Tons of mushrooms.
It's gonna be quite a show. Stick around.
[Hunter] Well, so, you know, my day started, normal day,
Triple G, coming over here,
gonna have some fun, mess with the contestants.
-Oh, geez. -[Hunter] I know.
And that all kinda just went belly-up.
My dad decided to pull, like, a quadruple, quintetlet whammy.
You're the judges and you're the cooks!
[Hunter] We got four whammies,
freeze-dried durian, horseradish,
vegetable haggis, mackerel,
and a farm-fresh appetizer
and a five-star entree.
Oh, no, this is not gonna end well.
So, let's talk to the former competitors,
who are now the judges,
thanks to a gigantic chef swap.
First up, we have Chef Shirley Chung,
Chef Kelsey Barnard Clark
and then there's me.
Yes.
[Aaron] Sixteen minutes to get the appetizer out, right?
Let's talk about what we're doing here.
A mackerel and haggis little frittata.
Kinda give it a little seafood taste?
-Little piece of lobster. -[Hunter] Mmm. Okay. Down for that.
I love that. What do you want me start working on, chef?
-On the frittata. -Okay, let's go.
I'm just gonna start putting together the ingredients for the soft scramble.
I'm gonna put the vegetarian haggis and the mackerel
in a bowl, mix it up, mash it up.
I've had real haggis. Not a fan of it.
Vegetarian haggis, you know, in a can, it wasn't that bad.
It was almost like a vegetable loaf.
[Aaron] We're ready to make those beautiful scrambled eggs.
Yep, let's whip that up.
We mix that haggis, mackerel mixture with the eggs.
[Hunter] The judge, my father, gonna love it.
And I am just so excited to see his face
when he takes a bite of those eggs.
[Aaron] We're just gonna get these eggs cooked.
-[Brian] Well, hello! -Oh, hello.
[Brian] You're in my seat.
Twenty minutes to hide some haggis and some durian,
two ingredients I have never used before.
-How you feeling, Shenanigans? -Ah, real good.
You got a good handle on where you're going?
Yeah, first course I'm gonna do
a haggis hummus with a ton of vegetables.
We're gonna see what this vegetarian haggis is all about.
[mimics retching]
Ugh!
And then there's durian. Whoo!
[chuckling] That's terrible.
[Brian] I put the cauliflower in that food processor
with the haggis and chickpeas, puree it all together.
And then, of course, the harissa, boom, hummus, that easy.
Oh, my God!
[Guy] What's the game plan here?
[Crista] Uh, my appetizer is gonna be a crudite plate first,
with a whipped tofu, durian and mackerel in my dipping sauce.
Have you ever had freeze-dried durian?
I have not, but I'm so excited for it.
-How is it? -Ooh!
There's a candy-like flavor.
[Crista] With some funk.
Been a long time.
For my farm-fresh app, I'm gonna pickle some maitake mushrooms,
for my crudite plate.
And then I'm gonna fry some purple cauliflower.
Just give it a yummy crusty exterior.
I'm mad at my friends who picked these ridiculous whammy ingredients.
I am gunning for these guys.
I wanna take this thing all the way home.
So, the next thing I need to do is just my dip going.
What do we got going here, a smoked mackerel pate?
[Crista] Tofu and some miso,
little bit of smoked mackerel.
Just to give it some umami, and kind of see where we're at.
How do you feel about durian?
Might get another whammy in it.
[Guy] I think you need a little funk in that.
What a good move! See, the things we learn out of this.
You learn a lot if you show up for the whammy show.
What's the game plan here?
[Michael] I'm gonna do a smoked mackerel fish dip
with a bunch of raw vegetables.
This is jicama.
And then I'm just gonna cover this with horseradish
and then, uh, some tomato water.
I'm so excited, chef. Thank you so much for this experience.
I cannot thank you enough.
I'm going to the meat slicer.
Nobody's used the meat slicer.
It's my meat slicer.
[Michael] Shaving my jicama very thin
on the deli slicer to become the wrapper for my fish dip.
Next, I'm blending raw tomatoes
to make a tomato broth to serve this in.
You have ten-and-half minutes, chefs,
to have that appetizer done. Ten-and-a-half.
Where are my other veggies?
So, crudite is essentially
a raw veggie situation with this.
We're gonna blanche some broccolini,
shave some beautiful radishes
and that fried cauliflower.
While my hummus is coming together,
I'm gonna get started on
all these beautiful vegetables.
I want it to look like a farmers' market bounty.
I get every vegetable in the farm.
Boom.
Got the tomato water cooking.
And now I've got to figure out this fish dip.
Got these smoked mackerel, thanks to me.
It's gonna go into the food processor,
as well as Dijon mustard, some cream cheese,
some mayonnaise,
and I don't really need to season this because
the fish itself is actually quite salty.
Smoked mackerel fish dip, tastes good.
So, I'm rolling this fish dip in the jicama.
That'll become sort of like a little cannoli of fish dip and jicama.
Gorgeous.
Lobsters are going.
Hunter, what's on the menu?
For farm-fresh, we are using, we are using eggs.
-Do a little frittata-- -I hate eggs.
You're really gonna make a frittata and make me taste it?
[laughing]
[Aaron continues laughing]
[Guy] I don't think it's even close to funny.
Oh, but putting you son in here was?
Hey, should we leave them runny? Should we leave them runny?
-[imitates retching] -[Hunter] Great idea. That's a fantastic idea.
Dude, you wanna try now or you wanna wait?
How did I miss they were doing eggs?
Whammy chefs! Five minutes! Five minutes to have your appetizer plated.
[Crista] First, we're going down in the bowl with the tofu-miso dip,
and then work all these veggies in their various iterations.
Two different types of radish,
fried cauliflower, blanched broccolini,
a little bit of pickled maitake mushrooms,
some of the crispy mackerel skin,
a little zhuzh.
Malarkey, two minutes.
[Shirley] Two-and-a-half. Plate.
[Brian] First things first, the harissa haggis hummus.
The celery is crunchy and crispy.
I hit it with some parsnip, broccolini,
and the jicama, some carrots, radish, and chili peppers.
I'm putting stuff on this plate as fast I possibly can.
My plating is a little bit more [mimics explosion] fireworks.
[Guy] Ninety seconds, chefs, 90 seconds.
So I put my rolled-up jicama and mackerel dip in the center of the plate.
Next I'm grating a whole bunch of fresh horseradish into my plate
as well as radish, some scallions
and I'm finishing it with that fresh tomato broth that I just made,
so that all the flavors steep into that broth.
[Guy] Thirty seconds, 30 to go!
Now it's time to plate this, get a layer of eggs down.
[Aaron] Oh, look at this!
[Hunter] Just nice and moist.
How could the soft-scrambled vegetable haggis
not win today for Guy.
How am I getting burned on my own burning?
[Aaron] You've got the perfectly poached lobster.
-Come on, I need it! I need it! I need it! -Trying to, trying-
You try to get it out. I can't get it out.
Five, four, three, two, one.
Chefs, that's it, stop working on appetizers.
-[exclaims] -Nice!
[Guy] All right, chefs.
We're going to judge your appetizers.
Continue to work on your five-star entrees.
You have 40 minutes left!
All right.
Shenanigans, you're up. Front and center on appetizers.
[Guy] All right, chefs.
We're going to judge your appetizers.
Continue to work on your five-star entrees.
-Okay, are you ready? -Yeah.
-Shenanigans, you're up! -I'm here.
Judges, the one and only Chef Shenanigans.
[Kelsey] Wow!
This is a harissa haggis hummus.
The haggis and the durian are both in there, and, I mean, I went a lot.
To me, the farm starts in the garden,
and I want to bring you the entire garden.
It's got the heat, it's got funk, it's got junk, it's got love.
You know how, like, people look like their dogs?
-Yeah? -This looks like you.
It's very loud, it's very bright.
-Stop it. -It's full of Shenanigans in here.
That's me! No, that's... You nailed it!
Delicious. Thank you.
Merci beaucoup.
It's full of flavor.
That little heat on the backside
is great because I think that whatever funk
you may have from the haggis and the durian--
Is actually washed off
-with the heat. -That's the word I was looking for.
-Yeah. -I like it.
Every bite is different.
100% farm fresh.
But it is also so filling, I need an apron to eat this though.
This might not be a date-night dish.
All right, my app is done. I have to start my entree as quickly as I possibly can
'cause this is time to go.
This incredible rack of lamb with beet demi cognac sauce.
-Chef Voltaggio. -Hi, judges.
What I've made for you today is a
smoked mackerel fish dip.
The fish dip itself is in a wrapper of fresh farmed jicama
in chilled heirloom tomato and horseradish broth.
-It's like a Bloody Mary. -A Bloody Mary, thank you for that.
He amazes me in so many ways.
He said horseradish, and I'm like, "Oh, my God,
here comes horseradish, it's gonna be the loudest gong in the room."
It's so mellow.
It's so clean, but it has these strong farm-fresh flavors.
[Shirley] With the smoked mackerel dip that he did and then the broth,
now the broth tastes like flashy.
Yeah, that's exactly
I just think it needs salt and mass.
Yeah, this is so good.
Sitting here as a judge,
eating food like this, makes me happy.
That's outstanding.
[Hunter] App is up. It's in the judges' hand at this point.
And now I've got to figure out this entree.
I'm going to make halibut braised in shrimp stock
with a shrimp and haggis dumpling.
[Guy] Chef Luedtke, front and center on appetizers.
What do you have for us?
Chefs, what I have for you today
is a delicious farm-fresh medley
and it's got a delicious dip.
Base of the dip is soy, miso, little bit of the durian,
little bit of smoked mackerel, some shaved fresh horseradish,
so I used three of the whammy ingredients.
Thank you, chefs.
[Kelsey] Mmm. Mmm. This is delicious.
When we say farm-fresh, this has every aspect of it.
[Kelsey] Vegetables in every form. We have pickled, we have raw,
we have roasted. It's everything you wanna see.
Pickled mushroom, I feel like the acid
really brought up all the dip's flavor.
But the funky dirt you get in the back, that durian,
it overpowers the mackerel a little bit,
but, I mean, this to me is a, is a knockout.
[Crista] For my five-star entree,
I know I wanna do a beautiful pork loin,
smashed potatoes, and I'm not sure what else.
Hunter Fieri, you're up.
Okay, Judges,
we made a little frittata.
Farm-fresh tomatoes meets eggs.
And, Dad, I know you love eggs so much,
I thought, "What better way than just to give you eggs?"
Thank you.
I used the mackerel
and the vegetable haggis in the eggs.
And then topped it with a nice,
beautiful piece of poached lobster.
How is it, Dad?
[laughs]
[dramatic music playing]
Dad, enjoy the egg, okay? Bye-bye.
[Guy] Nothing can say farm-fresh than an egg.
The funk, again, is coming from the haggis and the mackerel
which, actually, for me, a non-egg man,
takes a little bit of the sulfur-y egginess
out of things that I don't like.
I think it's a nice plate.
The only thing I would say negative is the lobster.
I would say it needed a little salt.
Agree.
[Guy] Judges, 20 points available in gameplay,
20 points available in taste, 10 points in plating.
[Guy] All right, 30 minutes.
Thirty to go.
Here are the results from the appetizer round.
With a score of 43,
Shenanigans.
[cheers] Yeah!
-With a score of 44, Fiery. -Whoa.
With a score of 46, Voltaggio.
And the winner, score of 48, Chef Crista.
-Yeah! -[all cheering]
Good luck.
Gotta get that durian flavor out of my mouth.
[Crista] By winning that appetizer round, I've got bit of a bulls-eye on my back.
For my five-star entree,
I know I want to do a beautiful pork loin, smashed potatoes...
I know I have to use the haggis and fresh horseradish.
There's a lot going on in my head right now.
My brain no worky.
I really have to focus on this pork.
Gotta get it on the grill first.
Like, I want it to get a little bit charred
and the best way to, like, really infuse some juice, some flavor is to baste it.
Some butter, some fresh herbs some of that garlic.
Oh, yeah. You smell that?
That's victory.
That's the smell of victory, right there.
I'm not real pleased with my whammy choice.
Let's get into this haggis.
[chiming]
It's delicious.
Nope. It's what the whammy... It's the whammy.
Oh, yeah.
[Crista] Everything's better fried, typically,
and the only thing that's coming to my mind is,
like, almost like, a crispy fritter of sorts.
Just adding a little bit of all-purpose flour,
cumin, little bit of paprika for some smokiness,
dredge it, fry it, see how that works out.
Very, very proud of my 43.
I'm in this competition.
Now it's time to focus on my entree.
We're gonna do a horseradish-crushed lamb chop
with a beet demi-cognac sauce,
creamy mashed potatoes
and a sea bean, spring onion, mackerel little salad
on top of these amazing sauteed mushrooms.
Yes! All right, liking the second course.
First things first, I gotta get that lamb chop cooking.
Guy loves the heat,
but fresh horseradish, it's not hot,
so I'm actually gonna use some of the pre-made horseradish
so I can really get that,
[sniffs] that nostril cleansing heat I'm looking for.
I'm just gonna get some nice caramelization on that and finish it in the oven,
so I know that I'm cooked
all the way through on the rack of lamb.
While my lamb chops are in the oven,
I get started on those creamy mashed potatoes.
Whoa.
Cream, butter, potatoes.
I picked horseradish, which isn't a horrible one.
I'm gonna use fresh horseradish right in with the potatoes.
It adds earthiness and a sweetness,
but it's very subtle.
Now, it's time to get started on my demi-glaze, my sauce.
I take the beets, throw them into the saute pan,
hit demi in there...
Free yourself!
Some mirepoix, onion, celery and carrots.
Add some cognac.
Now I'm just gonna slowly cook that down,
so that I can get as much red and earthiness from the beets into this demi-glaze.
It's looking absolutely beautiful.
[Kelsey] Malarkey, what are you doing over there?
Oh, my God. Malarkey.
I'm playing for Golden Rule Charity.
It's a charity that helps the hospitality industry.
We've obviously come through some rough times here.
So I'm humming for the win.
[exclaims]
[Michael] Five stars, let's see.
Crista is two points ahead of me, so
I know that I have to make up least two more points
in the entree portion of this battle.
The two things that I have left that I have to use
are freeze-dried durian fruit
and the canned vegetarian haggis.
For my five-star entree, I'm gonna make halibut braised in fortified shrimp broth
with vegetarian haggis dumplings.
First, I'm starting on my dumpling filling.
So, when I open my can of haggis it looks like...
It's not very five-star dinner.
Flavor profile of this vegetarian haggis
is kinda similar to dumpling filling,
so it's gonna become dumpling filling.
Gives it that viciousness.
So I process it with some shrimp.
Also, some fresh cilantro, scallion, garlic,
and a little bit of fish sauce to season it.
Chef Voltaggio, how are you feeling, buddy?
This vegetable haggis is making a really incredible
delicious shrimp dumpling filling right now.
As it would. As it would.
Mmm-mmm.
[Kelsey] Dumpling Queen, what do you think about the dumplings?
So part of making a good dumpling filling
is just like making a meatball.
You have to add some starch to it, so it's fluffy.
Haggis, it has starch
and also has body.
A shrimp mousse can be really thin,
so I think that's a really good idea.
[Michael] Definitely tastes like a dumpling filling at this point.
That's why I made more than five stars right there.
They look like stars. You get it? You feel me?
Gotta get these dumplings boiling.
[Kelsey] Are we gonna get a broth with this
fish dumpling dish, do you think?
[Michael] Next, my broth.
In that broth I've got fresh shrimp,
I've got chicken stock,
some fresh tomato, some fish sauce as well.
[Aaron] Classic five star, Chef Voltaggio.
[Michael] Yes, sir.
-[Aaron] Tell me what the plan is. -[Hunter] Five star.
[Hunter] For our five-star entree, we're making our dry-aged New Yorks.
[Aaron] Horseradish and durian are the two whammy ingredients we have to use here.
[Hunter] We're gonna do creamy durian kale.
[Aaron] Bro, I love it. You feeling good, brother?
[Hunter] I'm feeling good. I'm gonna season these steaks really quick.
[Aaron] I'm gonna throw a little horseradish into these greens too, Hunter.
Are you okay with that, Chef?
[Hunter] That sounds great, brother.
It's always good to check with the boss.
[Aaron] When horseradish is fresh, it actually almost tastes a little sweet.
It's like a delicate aromatic.
We didn't put the durian in that lobster either.
[Hunter] I say you throw it in the kale.
[Aaron] I don't hate that idea.
Freeze-dried durian tastes custardy, it tastes sweet.
That is gonna really blast that flavor profile.
So let's powder it up,
so you get little bits of it everywhere
and it kind of permeates the dish.
-Ground durian. -[chimes]
Gotta hit it with heavy cream, and then Hunter deglazes
with some anisette liqueur.
I love that. There we go.
We're on fire.
-[Hunter] How does that taste? -[Aaron] Cheers.
-[Aaron] What do you think? -[Hunter] Absolutely delicious.
How did Guid take the old frittata?
He, you know, safe to say, he wasn't a fan.
[Aaron] The scores come in,
and maybe it's not where we want to be,
but I think we knew we were gonna have to come from behind.
Man, I'm disappointed to hear that.
[Aaron] Now it's time for us to put our heads down
and go for the win.
[Guy] Thirteen minutes, guys. Thirteen to go.
[Crista] I think this pork, on its own, is saying five-star to me.
I'm like, how can I elevate that?
So, while my fritters are in the frier,
I pull the potatoes from the water and they're perfect.
Now I'm gonna add a lot of butter,
sour cream, a little bit of heavy cream.
I've got horse radishes going in these potatoes.
I don't know about you,
but I love horseradish in potatoes.
Perfect accompaniment to a potato.
Potatoes are good.
[Crista] If I win the money today...
I don't know what I want to do with the money
because I thought I was here to judge.
So, I'm thinking, if I win today,
I am gonna give the money to all the people here,
so that they don't do this to me ever again.
Or maybe I'll go on a vacation, I don't know.
A nice whammy vacation.
[Guy] Nice job, Chef.
Came to win.
No. I, I came to judge.
[Guy laughing]
[Brian] While my lamb chops are in the oven,
I'm gonna make a little salad with the mackerel.
Got great umami, great fishy flavor.
It's actually really good. Better than it looks.
This beautiful salad has morels, they're expensive.
Maybe the most expensive mushroom there is, right?
With spring onion.
Okay, here we go.
I mean, these are luxury ingredients.
I wanna go five-star.
I'm not going four. I gotta go all in.
And then I'm gonna take some of that mackerel,
rip and tear up and I put it into a fryer.
It concentrates the flavor, gives it nice crunchy texture.
[gasps in excitement]
Oh, stop the press.
[Brian] To make great mashed potatoes,
don't put your potatoes in anything electric.
Always have one of those little ricers around here.
Be gentle. The starch goes crazy.
I know how to make some good potatoes.
Time is ticking.
I need to look at the lamb chop.
I need to look underneath the hood.
[exclaims softly]
And I cut 'em, and it's rare.
[Brian] Well, that didn't work.
Think, think, think, think, think.
Gotta correct the ship.
I am kissing it on both sides
until the very, very last second.
Not scared.
Malarkey's lamb is pretty rare.
[Brian] Don't say-- I'm right here, all right.
Come on. Don't rip my heart out before we even get there.
[Guy] Nine minutes. Nine minutes to be plated.
Oh, my God. These are individually wrapped, too, Hunter?
I didn't-- I didn't know!
I didn't purposefully do it.
He should have to unwrap all these for us.
[Aaron laughs]
[Michael] The adjectives that I use to describe durian
are creamy and smelly.
Hard to make that, like, a star of a dish.
Oh, wow. Okay.
[Michael] I can still shop. Yeah, I need to shop
'cause all I have now is durian, so...
How do I get as much flavor out of these ingredients as possible?
I'm gonna dill pickle it in the champagne vinegar.
-Get these quickly pickling -[chimes]
Not scared.
I'm a little nervous about how this pickled durian is gonna eat with the,
how refined the rest of the flavors are in the dish.
Very acidic.
Next, my plan is to braise the halibut in my shrimp broth
that tastes luxurious as well.
If I win, I have two daughters,
one is in med-school,
the other is starting college right now.
My kids have done so much hard work to get themselves into school.
[Crista exclaims] How you doing, Michael?
-Getting there, Chef. -[Guy] Heyo.
And we've got...
-We have time? -Six minutes and 30 seconds.
[Aaron] We got horseradish cream.
[Hunter] Love it.
Now, it's time to get these steaks going.
[Hunter] Getting cranking?
-[Aaron] Yeah. -[Hunter] Hide, people.
[Aaron] Hi, Chef. How are you?
How was the frittata?
You're now in my jungle.
[Aaron laughs heartily]
[Aaron] I'm just a sous-chef.
You know, I'm just a sous-chef.
[Hunter] These are almost cooked.
-Hey, couldn't have done it without you, Aaron, honestly. -Aw, thanks, Chef.
Thank you so much.
[Hunter] The steaks have gotten a good char
and then we're gonna start basting our steak with that herb butter.
[Aaron] I think these are ready to go.
Then we should do the rest of them.
[Hunter] Ooh, baby.
Guid wants five-star,
we're gonna give him five-star.
Good luck. Five minutes left. Five to go.
[Brian] Ruh-roh.
I've got my beautiful white potatoes going down.
Next, I have nailed the lamb chop.
Yes. Boom, lamb down.
Boom, boom, boom.
Got the temperature just right.
Then I put my mushrooms down with the smoked mackerel.
Tons of that beet demi cognac sauce.
[exclaims]
Top that with the sea bean,
the fried mackerel and the spring onions.
[Crista] Three minutes, guys.
Ish.
Now it's about building this plate.
I'm gonna down with my delicious buttery creamy smashed potatoes.
And then this perfectly cooked pork.
And then it's bringing the cabbage party to the plate.
Got the haggis dumpling special coming up.
Boom. Five-star.
Ninety seconds, Chefs.
Ninety seconds.
[Michael] Time's getting down to the wire,
I gotta get this halibut down,
couple of the dumplings, a little dollop of that dill pickled durian relish
and finally that shrimp broth.
Hopefully it's five-star.
Thirty seconds.
-Um... -[Aaron] Here, we're good. We're good with everything.
[Hunter] Now it's time to plate.
[Aaron] This ultra-luxurious creamy kale, it's gotta go down first.
[Hunter] And we're gonna follow it up with that beautiful steak.
You know, not a full steak, man.
This ain't a steakhouse, it's a five-star plate, right?
[Hunter] And, of course, you got to finish it off with that horseradish cream.
Mmm.
[Guy] Five, four, three, two, one.
Chefs, that's it. Stop working.
-[applause] -[Guy] Nice round, everybody.
I got makeup on my face,
I was gonna judge, I was gonna be all beautiful and sitting over there.
That was supposed to be my seat.
All right, Chefs. Let's see who has made a whammy grand slam.
Let's take it to the judges. Right this way.
All right, Judges, this is our second course
of our All-Star quintuple whammy fest.
Our former judges and Hunter had to make a five-star entree
incorporating the rest of the whammy ingredients.
Up first, Chef Crista, tell us about your entree.
Well, Judges and welcome, new guy.
It's nice to have you on the judges.
I prepared for you a beautifully done piece of pork,
some smashed potatoes that
use freshly shaved horseradish.
I made for you the one and only
beautiful haggis cake on the side there.
I love this.
I love the hard sear. That is cooked perfectly.
-It's delicious. -Thank you.
I really enjoyed the haggis cake,
but I'm missing a little bit more of the horseradish.
I want, like, punch in my face, but it's delicious.
Thank you, Chef.
-Chef. -Yes, Chef.
Pork is perfectly cooked!
The rustic mash is, I think, dynamite.
Did not get enough horseradish.
I got one little bit of it and I lit up.
But unfortunately I got one tiny little nibble of it.
Thank you, Chef.
Up next, Chef Hunter and Sous-Chef May.
What do you have for us, Chef?
Hello, Judges and Father.
We made a creamy durian kale
and we topped it with our beautiful seared New York
and then we also did a horseradish on top
with durian as well.
I'm eating my words while eating this
'cause I hate durian,
I freaking hate it, and this is so good.
This is pretty sweet forward,
but it tastes so balanced.
I think if there's anyway to hide the negative of a durian,
it's to partner it with other things that have umami.
New York steak's always my favorite kind of red meat
and I just want a little bit more of horseradish,
but then literally I'm just sitting here nitpicking.
[both] Thank you.
Okay.
When I think of five-star, I don't think of you two.
[all laughing]
Thanks, Dad. That means a lot.
You hit all four corners for me
in terms of presentation, flavor, use of ingredients, and creativity.
Did not get enough horseradish.
I'm not crying about it. I could've use more.
-Well done. -Thank you, Chef.
The one and only legend himself,
Chef Shenanigans, what do you have for us?
Horseradish-crusted lamb chop
with horseradish potato puree.
We also did the horseradish beet demi with cognac sauce,
so horseradish three ways.
And then the mackerel is with the morels,
the spring onions, fried and smoked mackerel in there
to just really make it indulgent.
Again, this looks like you. We're back to that.
[Kelsey laughs] There's a lot going on here.
It looks like a party.
I actually think it's really smart you used the prepared horseradish
'cause it's not the same as fresh.
And this is really the first time I've felt the burn,
the, like, your nose is flaring up.
Every single flavor married really well together.
I do wish the smoked mackerel was done a little bit more.
The lamb is...
it doesn't get any better than that.
Beautiful presentation with all of the shenanigans.
Thank you.
[Guy] All right, not to be outdone,
the one and only Volt, Chef Voltaggio.
All right, Judges. First, I want you to close your eyes for a second.
[groans]
You guys are very hard-working,
so I wanted to take you on vacation
to, like, a five-star resort.
[Hawaiian music playing]
You've just landed.
You've already had your first course in that restaurant.
You can now open your eyes.
For your second course
of your tasting menu this evening,
halibut that is braised in shrimp broth.
I made the shrimp broth from scratch.
The dumplings are made from the haggis.
The durian, durian, durian fruit,
I never touched that before.
I dill pickled that with lots of depth of flavor.
You guys also got an upgrade tonight.
I know you said five-star,
but the dumplings are in the shape of stars
and when you add them all up,
I actually gave you six stars, Judges. Thank you.
-So... -[all laughing]
[Kelsey] I like this trip.
The durian,
it's blowing my mind when I'm finding it in all the different ways.
I would've never pickled it
'cause that would seem to just enhance the flavor...
-Which is-- -The horribleness?
Yeah. Which is exactly what it did, but it's wonderful.
And the broth is so good.
And I'm gonna let Shirley talk about the dumplings
'cause she's definitely the Dumpling Queen.
Well, Michael, I feel like I have the right to judge your dumplings.
One of the fundamental
of making a great dumpling filling is,
you have to imagine you're making a meatball.
So all the haggis inside
actually absorbed all the liquid.
Dumplings was juicy, so delicious bao,
and thank you for the vacation.
Thank you, Chef.
I agree with her.
[all laughing]
[Guy] Fish is delicious.
And then you get this dumpling.
I was nervous for you, knowing that the Dumpling Mafia Queen was sitting here.
When you get a taste of the dumpling
with the pickled durian,
I can't believe I'm even saying that,
with the shrimp jus, it's made in heaven. It's exactly what you want.
And on top of it all, I think the presentation
was, without question, five-star.
Unfortunately, when it's that thick of a fish,
it really needs to get a chance to get kissed with the salt.
And I'm really missing the salt inside that.
Thank you, Chefs.
Chefs, you did a great job.
We're gonna send you back to the kitchen,
but, I'll tell you, you handled the whammies like warriors.
Great job.
[all applauding]
All right, Judges.
Twenty points available in gameplay,
20 points available in taste,
10 points in plating.
-Judges and... me. -[laughs]
Thank you very much.
That was an incredibly difficult competition.
Let's start it off with Chef Shenanigans.
Forty-three points in the first round.
Twenty points available in gameplay.
Eighteen out of 20 in gameplay.
Seventeen out of 20 in taste.
Eight out of 10 for plating for a 43, for an 86.
[all applauding]
[Guy] Chef Crista,
Forty-eight in the first round, almost a perfect score.
Sixteen out of 20 in gameplay.
Seventeen out of 20 in taste.
Seven out of 10 in plating for a 40, for an 88.
[Aaron] Wow.
[Guy] Chef Voltaggio.
Eighteen out of 20 in gameplay.
Eighteen out of 20 in taste.
Nine in plating, for a 45, for a 91.
-[Aaron] Amazing. -Nice job, dude.
[Hunter] That's a high score, right there.
-[whistles] -Wow.
[Guy] Fieri and May, let's see what happens.
Eighteen out of 20 in gameplay.
[all exclaiming]
[Guy] Eighteen out of 20 in taste.
Nine in plating, 45, for a 89.
Congratulations, Chef Voltaggio.
Wow!
-Wow. -[Crista] Well-deserved, Chef. Well-deserved.
It has been one after another after another.
The question is, are you ready for the shopping spree,
or would you like the check?
-Oh, man. -The check can be up to $20,000.
And the shopping spree, you can win up to $20,000.
So, check or shopping list?
I'm tired. That was tough.
Answer. Final answer?
Final answer is, I have to go to work after this,
I don't have time to shop, I'll take the check.
Let's see that check. Open the door, please.
How is it?
[Guy] $2,000!
[horn sounds]
Shut up. That's another whammy.
It's another whammy. $20,000!
20,000 bucks. There you go.
So, there you have it, Chef Voltaggio. See you next week, guys.
Grocery Games, adios.
All right, there's one more whammy.
You have to split this with everybody--