When I'm not running the store I'm travelling around the country
-looking for America's-- -Best Diners, Drive-ins and Dives.
That's my... That's my line, Hunter.
I know. I just wanted to say it though.
I visited breakfast cafes, diner joints all over the country.
But I gotta tell you, some of my favorite Triple D chefs
serve their guests breakfast, lunch and dinner.
So, tonight I'm inviting
three of the best to Flavortown market
to serve up awesome meals, morning to night.
All while playing Grocery Games 24/7.
All right, in we go.
This is fun.
This is going to be difficult.
It's Triple D all day--
Right now on Guy's Grocery Games.
-I nailed that. -Hunter, you're taking my lines.
Okay, you're not the boss of me.
Actually, Hunter, I am the boss of you without question.
-Oh, I, okay, yeah. -Go. Clean up, aisle three.
So, let's meet our chefs now.
First up, we have Cory Kobrinski,
the Cleveland executive chef who made me
Mediterranean style meatballs.
They were good enough to go into the culinary hall of fame.
That is without question one of the most tender,
flavorful meatballs I've ever had.
That would go in the Flavortown Hall of Fame.
[Cory] Our restaurant's more...
something that reminds you of, of just being home
with your family.
I make breakfast, lunch and dinner.
Something that's very, very much home style.
Looking good, buddy. Little bit different than Cleveland, huh?
Little bit.
Next we got Rachel Cannon,
the executive chef from Nashville who's rocking Nashville
with her elevated bar food classics.
Bottle Cap is kind of like your neighborhood
upscale Southern bar food
using classic French techniques.
Got a cheese steak up!
[laughs]
-You're a bad person. -[laughs]
[Rachel] I have trained all over.
I've been very fortunate in my career.
So, I think they're gonna be coming after me today.
-Let's go! -Go get 'em.
And finally, Dave Moscoso,
the executive chef making Florida coastal cuisine,
who served me an epic,
and I mean, "Epic," Pastrami Rib.
And that Pastrami Rib...
This is so good.
[softly] Whoo!
At Third Wave, everything is sourced,
eco-friendly, and is pure and fresh as it can be.
People wanna eat where Guy eats, 'cause he knows great food.
It really feels special to be a Triple D restaurant.
You could have walked out here with a Pastrami Rib
-and walked with money right now. -[Dave] I got you one.
[Dave laughs]
I've seen you in action in your joints, okay?
I know you can hit the breakfast, the lunch and the dinner.
Which is exactly what we're going to do tonight.
I'm gonna have you cook round the clock meals
from morning into night.
The chef with the highest combined score at the end of the night
will be declared the winner and get to shop Flavortown market
for up to 20,000 bucks.
So, you're gonna do breakfast, lunch and dinner
over the course of two rounds--
-Hey, Chef. I'm sorry. -[woman groans]
-[Hunter] One second. Hi. -[woman] Uh-oh.
-Breakfast, lunch and dinner? -Yeah.
-Two rounds? How? -Yeah.
It's two rounds though. That's three meals.
You know what? This is why you got promoted
to the assistant to the assistant manager.
-Yes, I'm back up again. Nice. -[Guy] You are working your way up.
-Out of the parking lot back in to the store. -[Hunter] Nice.
-Sweet. -Give the judges your best brunch.
-Brunch? -[Dave] Got it.
[Guy] I need you to shake it up.
Let's have you step in front of your carts.
Let's have you step in front of your carts and shake it off, right?
-Adrenaline. -Whoo!
-We're gonna give you some shopping bags. -How about some
-of the complimentary Triple D grocery bags? -Yeah.
-Great. Great. Awesome. -Oh.
Okay, so everything you're gonna need for your brunch
is gonna fit in that bag.
Well...
I only have one bag.
Oh, you know what? Hold on.
Oh, no, that's right. I brought these.
There's more of them right there.
Oh... [laughs]
Uh-oh, here we go.
No!
[Guy] My mom washed these,
and they shrink up each time she does that.
[Hunter] Well, 'cause she dried them
and she shouldn't have dried 'em.
There you go.
Yeah, she should have done line drying. There you go.
There you go!
So, what we want you to do now,
is make this bodacious brunch
fitting everything you need
into that bag.
Because this is Think Small.
You only get to shop one time.
-[Cory and Dave] Okay. -Yeah.
You got 30 minutes to shop, prepare and plate
your bestselling brunch.
You understand that in just a second,
as soon as we get clearance, we'll do the three, two, one, go.
-And then everybody... -[all laugh]
Oh, that was sneaky.
They watch the show too much now.
Slab bacon. Slab bacon.
Best-selling brunch. One of my signature go-to's is a Pork Belly Benedict.
And I have to use a shopping bag
that's maybe the size of my nephew's head.
He's eight.
All right. Leave 'em there. We're going with one of this.
Typically, a Benedict is with a poached egg
over bread with Hollandaise sauce.
There's not enough room
for the bread, I'm gonna go with traditional English muffin.
[Guy] What are you thinkin', Chef?
[Rachel speaking Spanish]
Down there in the middle.
I'm going to fry a duck egg
and kind of elevate the dish a little bit more.
Why is this bag so small!
But I think, "Okay,
I need to add a little bit of heat to this
with my own little twist on it."
If I had room I would grab, I think, a duck fat
to tie in the duck egg a little bit more.
At this point I'm like, that's what I'm gonna be working with.
I'm going for it.
They've never played Triple G,
and we just gave them [chuckles] Think Small.
And said brunch.
And brunch is usually,
multiple items on the plate.
They're gonna have to maximize.
I would give them a little help on how to do it, but it's not easy.
Eggs, eggs, eggs.
At Astoria, we are fortunate enough
to be voted best brunch spot in Cleveland.
We're gonna be doing a Croque Madame. So, I need some ham.
A Croque Madame is,
hot ham and cheese sandwich.
But also, I have to find a loaf that will fit in the bag
and still allow me to put other ingredients in it.
I've never shopped with a bag that tiny before.
I think it's got a little full here.
At Astoria, we have our Croque Madame at brunch.
It is such an amazing seller.
I'm gonna create a bechamel sauce
to go over top of the Croque Madame.
And because this bag is so small, I'm gonna be
leaning into the pantry.
Last thing will be Dijon and I think we're gonna be ready to go.
I'm really worried that I don't have all the ingredients.
I think it's going to work.
[Dave] Shrimp. Right on.
Best-selling brunch for me is, Shrimp and grits.
Quick grits. Quick grit's right here.
This game, Think Small,
I can't get a lot of ingredients
'cause I can't fit anything into this tiny bag.
Boom. There it is.
To make multiple layers of flavor.
I grabbed Chorizo and bacon.
Little bacon.
I don't think that's gonna work.
[Guy] No, no, no. You have to think outside the box. Here.
Bring this up like this.
-[Dave] Right on. Let's go. -[Guy] Okay?
I'm rolling. All right.
So, here to judge these Triple D chefs who can cook all day,
it's a panel that can deliberate all day,
but you know folks, it's only an hour's show.
We have renowned chef
whose culinary empire includes award winning restaurants and breweries.
She runs Nashville.
The one and only, Chef Maneet Chauhan.
-Hi, Guy. -[Guy] Whoo-hoo!
Celebrated restauranteur and master of Italian cuisine,
and man he dresses sharp.
-The one and only, Chef Scott Conant. -[Maneet softly] Yay!
And Food Network star,
who can cook Southern vegetarian comfort food all day long,
the one and only, Chef Damaris Phillips.
What is the brunch item go-to?
I love shakshuka.
Yeah, I just say more eggs, more eggs, more eggs.
-[laughs] -I know you don't like eggs.
But I...
It's like Superman and Kryptonite.
-[laughs] -Is there anything that's just too breakfasty?
The portion size speaks to breakfast.
Like, brunch, because it's two meals, it better be a lot.
Good point. Good point. All right.
25 minutes!
Okay, Chef. What's on the menu?
Pork Belly Benedict.
-[Guy] Okay. -[Rachel] With a fried duck egg
and a little bit of a Nashville
-hot style hollandaise. -[Guy] Got it.
[Rachel] Little vinegar, for acid in there.
As my shallots are cooking down,
I get started on the rest of the hollandaise sauce.
I would obviously do wine in my hollandaise,
but we had a little small bag, which made it a little difficult.
Normally I like to incorporate bacon fat just because
you're gonna get that nice and velvety mouthfeel of,
like the fat from the smoky flavor
as well instead of just the butter for the hollandaise.
Okay, start rendering down for me.
I'm using slab bacon
to emulsify my hollandaise sauce.
I've had a great time on Triple D.
-What else is on this table? -Snappy sauce.
-Can you say that without smiling? -No.
[in serious voice] This is Snappy sauce.
This is Snappy sauce. [laughs]
Neither one of us could keep a straight face.
-This is... [laughs] -[crew laughs]
You're killing me.
I think eventually the producers were like, "Okay, get it together.
Like, we got a show to film."
I thought being on Triple D was a lot.
Triple G
is definitely way harder.
I'll go drive around Guy in his Camaro
and go eat some food at some restaurants.
Like, no, competing way harder.
These three chefs are not competitive chefs,
Guy has visited their restaurants on Triple D.
To expect these chefs to come up with dishes
in a short time.
That's... that's a lot to expect.
This is going to be difficult, I mean,
if you think about brunch,
it usually involves a couple of different components
-Shrimp and grits, right? -[Scott] Yeah.
[Maneet] Or chicken and waffle.
To get all of these different components in that tiny bag...
-Inside that tiny bag. -Oh!
[Guy] Twenty-three minutes. Twenty-three to go.
What's on the menu, Chef?
I'm thinking I'm gonna rock out a Shrimp and Grits, Chef.
Organic egg on top, little bacon.
It's a big brunch item at the restaurant.
-Okay. -Little nice spice.
The first thing I'm getting started on
is instant grits. I know it's gonna take a lot of water.
And then I'm worried about the flavor profile.
I've forgotten the chives.
So, I'm really going to my dry spices that I had.
And I could use bacon fat and chorizo fat flavor into it.
Get a little more cheese into 'em over here.
The way we have to cook on Triple G
is nothing like how we cook in the restaurant.
Back at Third Wave, we have all these fresh ingredients.
I literally had no room in this bag.
I was already juggling stuff around.
And then by the time I got back to my station, I realized
elements are missing.
I'm gonna take the natural rendering of the bacon fat,
and the chorizo.
Try to get some flavor out of these instant grits.
Triple D is all about making food
to really grab people's attention.
Triple G is nothing like how we cook in the restaurant.
This is about the game.
It is not easy.
[groans] I can't believe I forgot the chives.
[Guy] What's the game plan?
We do a Croque Monsieur at lunch, so I'm going to be
just changing up and doing a Croque Madame.
-[Guy] Okay. -Make a little bechamel, just a little ham and cheese.
-[Guy] Got it. -[Cory] And with some nice herbs on top
and finish it off with a fried egg.
[Guy] Okey-dokey.
[Cory] At Astoria cafe,
we were voted number one in Cleveland restaurant spot.
I think a lot of it was due to the Croque Madame.
So, first thing I need to get working on
is the bechamel sauce.
I'm using various items from my pantry.
Guy coming to visit
for Triple D was... surreal.
You grow up watching his shows,
and it's almost something you set you sights for.
Now I'm on Triple G, it's very gratifying.
As the bechamel is cooking,
I am going to slice down the Ciabatta and grill it.
The touch of Dijon mustard,
there's a lot of creaminess, there's a lot of fat in this dish.
And that mustard is something that's just gonna enhance it.
[oven door thuds]
Fifteen minutes, chefs. You got fifteen to go!
Rachel, I just saw the pork belly slices that she has,
they're really, really thick.
I don't know if there'll be enough time
to go ahead and cook it.
[Scott] It doesn't cook that fast. She really needs
-to render out the fat on the interior. -Totally.
Especially when it's nice and thick like that.
[Rachel] I have other slabs
of bacon that is gonna be actually
presented on the dish.
I wanna grill that off, just give it a little bit more smoky flavor
a little bit of char flavor
and then finish it in the oven,
so it will help render down and it's not as tough and chewy.
All right, in we go.
Next, I'm working on my English muffin.
I'm just gonna utilize all this flavor that
I can possibly bring out of this dish right now.
Dip 'em in, go straight to the grill, char 'em off.
I don't wanna burn these.
I only grabbed one packet of English muffins.
Typically, a Benedict is with a poached egg.
Being from the South I wanted to do something little different
and fry the egg sunny side up.
What are you working on?
We're gonna be doing a Croque Madame.
Nice.
Something easy, something lunchy, something breakfasty.
One of the key ingredients is having a fried egg for the sandwich.
I know the clock is just gonna disappear and time might get away.
So, I wanted to get that done early.
You got 15 minutes, you got eggs working already.
We're looking all ready.
-You gonna let these just finish and... -[Cory] Yeah.
-I'm just gonna let them finish off. -You got a broken yolk?
You gonna, I'm just sayin'...
-give 'em that runny yolk. -Okay.
If you're not giving 'em that runny yolk I think you might be missing the shot.
I may be hurting.
I think I just had a nervous fail.
One of the things about putting eggs
in sandwiches, like, you know, the Croque Madame, et cetera.
You want that richness you get from a runny yolk.
I want to win this competition.
Just because, just recently experiencing something,
uh, that took a beautiful, beautiful little child away from us.
Ayla Grace.
Really hoping that I can pull off the prize money because
uh, I really would like to donate it to The Cure Starts Now,
which is a pediatric cancer fundraising company.
Brain cancer in children is something that's extremely underfunded
and it needs help.
[Dave] Got this nice and hot.
While my grits are cooking, I'm gonna work on my shrimp.
How we looking, Chef?
Nervous. But...
I don't think... I think you're in the pocket here.
I'm in the pocket, my nerves are going down a little bit.
Good, good, good.
I really want this win because
my mom was there for me in my life
when I was having to be a chef and juggling children.
She stepped in so I could focus on building a restaurant.
When I win the money I'd love to help her with, like a great, beautiful trip.
Just say thank you, and, uh, all that you've done for me.
This is fun.
Make it abundant.
Chefs! Brunch, it's abundant!
Four minutes.
[Rachel] It's time to plate.
I put a little bit of the hollandaise down on the plate.
Grilled the English muffins go down from there.
Next, the sliced pork belly laid across.
It's a nice perfect medium rare.
Then the duck egg going on top.
I'm a little bit worried about the hollandaise sauce
because that's supposed to be one of the star ingredients
and it didn't quite emulsify as much as I wanted it to.
I needed it to be a little bit thicker.
I think you were right. And I blew it on those eggs a little early.
-[Guy] Yeah? -[Cory] Yeah.
-Believe it or not, I've seen a few competitions... -Yeah.
-...around here, so -Yeah.
-At least you got eggs there for 'em. -Jumping the gun.
Coming down to plating first,
I am going to get down my toast.
Herb infused ham on top of the bottom half of the bread.
Then I'm going to layer with my egg.
Because I believe I overcooked these eggs
I'm gonna try to hide it with the bechamel sauce.
I'm hoping that judges will overlook the overcook on the eggs.
It really looks delicious, right?
[Guy] Sixty seconds!
[Dave] Time's counting down.
I'm ready to plate. The first thing I put down are the grits.
They're looking pretty good. I grab my shrimp I'm gonna add to the plate.
Bacon that rendered down.
Chorizo on top of the shrimp.
And I get those eggs on and they look pretty good.
[Guy] Four, three,
two, one.
Chefs, that's it. Stop working.
-Ooh, wow. -Wow. Well done.
-Well done. -[Guy] Wow.
All right, chefs. Time to sell those best-selling brunches
to the judges.
All right, judges, this is it. Game one
of our Triple D all day.
They got to play a little Think Small.
Chef Cory, you're up first.
Tell us about this dish.
My bestselling brunch item,
that we have at the restaurant is a Croque Madame.
And what we're working with, just some grilled ciabatta,
a little Dijon mustard on the bottom,
uh, melted Swiss.
I made a bechamel sauce and, uh, duck eggs.
This is delicious.
I understand why customers come into your restaurant
and crave this dish.
Because there are so many delicious layers.
I think the toast on the bread is perfect.
And it was great the way you developed these flavors.
When you're playing Think Small,
you have to really think smart.
And that's exactly what you did here.
Every single one of the ingredients that you got
is present and necessary
for this dish to work.
Also, making a bechamel out of cream instead of out of milk
is adding a little bit of sweetness, adding richness, adding texture.
So, that you're getting all that huge brunch flavor,
but you're not using up a ton of space.
That mustard, you were heavy handed with it,
and I'm so glad that you were, because everything
is so rich, and that cuts the richness...
-Oh, wonderful. -[Maneet] ...and that is delicious.
To me, I wish that the egg was a little more runny.
Because that would have...
-Absolutely. -[Maneet] ...that's what you know Croque Madame
is all about. I think this is over cooked.
Great. Thank you very much.
All right. Thank you very much.
Up next, Chef Rachel.
I did a Pork Belly Benedict.
I also rendered down the slab bacon,
and added that into emulsify with my hollandaise
instead of just simply butter.
Then you have a fried duck egg on top,
topped off with chives.
That little-bitty bag, you did a great job
grabbing the ingredients that had a ton of richness and flavor.
Duck eggs are delightful.
They're luscious. They feel like brunch.
So does slab bacon. Those both feel like something special
that you don't make at home necessarily.
I wish you would cook the English muffin more 'cause it's a little soggy.
Sure.
Your choices are spectacular.
I mean, it... For me it speaks that you shopped very well.
You chose an item like that pork belly
that has so much inherent flavor.
Right, let it speak for itself.
I was really afraid that the "pork belly" part
would not be cooked through and through,
but it's beautifully done. Loved the egg.
The egg is runny and it is... The richness
that it adds to the dish is amazing.
The hollandaise needs some help.
Right? You said it will have some spice, the hot sauce.
It is reading very flat.
Understood.
All right. Thank you very much.
Not to be out done, Chef Dave.
So, at my restaurant, at Third Wave, Shrimp and Grits
are the king and the castle.
Has some chorizo in it and bacon.
Uh, oh, a little sunny side up egg,
charred a little bacon on the side, tried to incorporate that
into my grits to kind of round out that flavors
best I could. But I hope you enjoy it.
I love the idea of Shrimp and Grits.
-Right. -I think in this instance,
you could have left off the shrimp.
-Right. -[Damaris] Because you had a tiny bag,
and you needed to edit. I would have edited out the shrimp.
Because the masterpiece,
is the chorizo and the bacon.
It's so crunchy and so flavorful.
Honestly, pork and eggs and grits, I'm in all day.
Thank you, Chef.
Beautiful plating. I really like the bowl that you chose as well.
I think the grits needs a little bit more love.
It's lacking some flavor. It's a little too watery.
The bacon has been cooked till beautiful and crispy
and that gives it that texture,
that... nuggets of saltiness that you get is,
it's really addictive.
The egg has been cooked perfectly.
I do think, in terms of gameplay,
this need at least another ingredient.
-Right. -Maybe a dairy,
or even something fresh.
-Right. -[Maneet] But in terms of flavors,
you have hit the savoriness, the deliciousness.
Right on. Thank you, Chef.
Okay, judges, thank you very much.
Chefs, uh, it ain't easy, is it?
We're gonna send you back to the kitchen.
We'll call you back when we have a decision.
Well done. Thank you.
Judges, whose bestselling brunch were you not so quite sold on?
Judges, thank you very much.
Go ahead and bring our chefs back in, please.
The score, 50 points available.
20 points available game play.
20 points available taste.
10 available for plating.
Dave, let's take a look here.
14 out of 20 in gameplay.
16 out of 20 in taste.
8 out of 20 for plating,
for 38.
38, not bad.
Rachel,
16 out of 20 for game play.
17 out of 20 for taste.
8 for plating,
for 41.
[whispers] Yes.
Nicely done.
Cory, you got to get better than a 38, pal.
16 out of 20 in gameplay.
17 out of 20 in taste.
8 out of 10 for plating,
for a 41, a tie.
A tie.
Congratulations.
Unfortunately...
uh, lowest score in the first round goes home.
But I will tell you this,
Dave, there's no way I'm sending you home, buddy.
I wanna see what you're gonna do.
Okay?
You're too good of a chef.
I wanna see these numbers go up
and I wanna see you bring the next round.
Judges, thank you very much.
Second and final round starts now.
Chefs, back to your carts.
Good luck.
All right, chefs. Here we are.
This is the final round of Triple-D All Day.
You woke up the judges with brunch in round one.
It was dynamite.
So, I think, for the final challenge,
I want you to take them into the night
with an updated diner dinner.
Give them your own special spin
that put your restaurant on the Triple-D map.
And this time, we're gonna let you use shopping carts.
[chuckles]
[Guy] Hunter?
Yeah, what's going on?
What's going on?
You had asked me to get them some diner stuff,
like some classic diner ingredients.
Why did you put stuff in their carts?
Well, you said get it for them.
So I got, you know, strawberry ice cream,
boxed mashed potatoes
and canned chicken noodle soup.
I thought it'd be fun, it's kind of like a diner classic.
So here, these are little gifts
-to remind them. -Okay, but yeah, the thing is,
you gave Chef Dave the ice cream
and Chef Rachel gets mashed potatoes.
Maybe that's one dish?
Yeah, I... I didn't think about that.
I didn't know you wanted to give all the same ingredients.
I don't know, I was just...
Are you happy with what you have?
I'm not at all, Chef.
I got an idea.
Everybody will get ice cream,
chicken noodle soup and boxed mashed potatoes.
And you must incorporate those mandatory ingredients
into your updated diner dinner.
I hate this idea.
You have 30 minutes
to shop, prepare, plate and incorporate
the three mandatory ingredients.
Don't worry, I'll bring those ingredients over to your station.
The three of you gonna have to use
originally two of those or one of those ingredients.
Now you go and you put yourself into a situation.
If he didn't look back,
you would've had him for a long time.
There you go.
That was good.
[exclaims]
I have to make an updated diner dinner.
Using not only one crazy ingredient,
but three.
Canned chicken soup,
strawberry ice cream
and boxed mashed potatoes.
Unbelievable, what am I gonna do with this?
Oh, come on, come on, come on.
Okay, updated diner?
We have instant potatoes that we have to use.
[in a sing-song voice] Why don't you have what I want?
Being from the south, being potatoes,
goes pretty well, it's pretty common.
Skirt steak can be very flavorful.
The strawberry ice cream is horrible.
Fruit and wine goes together.
I can throw in my strawberry ice cream here
and can make a strawberry wine sauce.
Chicken stock, chicken stock, chicken stock...
To add in with my chicken noodle soup,
to make the instant mashed potatoes.
All right, let's do this thing.
-What are you thinking, Chef? -Me?
I was thinking chicken fried steak
or just gonna get a little off the wall with the sauce there.
Okay.
Updating this, I'm gonna be grabbing a New York strip.
It's nice and fatty and has that nice marbling to it.
I have three whammies to use.
I'm thinking I can use
two whammies in one.
Boxed mashed potatoes
fortified with chicken noodle soup.
The minute they threw the strawberry ice cream in there,
[whooshes]
Yeah, I have no clue what we're gonna do with that one.
With chicken fried steak,
you're gonna be putting some sort of gravy over the top of it.
There we go.
Ice cream is something I can use to create a sauce.
And somehow mask the sweetness of the strawberries
with other ingredients.
Cream, sour cream, some thyme,
and a little balsamic vinegar.
There we go.
All right, I'm ready now.
I'm the underdog,
I got to bring it this time.
It's got to be a savory pot hot, steamy goodness.
We're going for that roasted chicken.
More diner-like.
My gameplan is to
make a roasted chicken dinner over mashed potatoes
with some updated veggies.
I chose the bok choy because the canned chicken soup will soften it
if I slowly simmer it.
And grabbed cream for the boxed mashed potatoes.
Made a mistake one time,
not gonna make a mistake again.
Last time, I forgot the herb element.
So I'm gonna make up for it this round.
I'm gonna make a sauce out of the strawberry ice cream.
Let's go for it.
Now, I know how good these chefs are.
I want to give them a chance.
I think someone getting stuck with ice cream is just too much.
So have to make the audible.
So they're all gonna get ice cream,
all gonna get mashed potatoes
and all gonna get chicken noodle soup.
Now, we'll see what they chose to do with it.
And they got to the updated diner dinner.
They have to make an updated diner dinner.
Now the playing field is leveled.
The playing field of my palate is not pumped about ice cream,
canned chicken noodle soup
and boxed mashed potatoes. [exclaims in disgust]
[Guy yells] Twenty-five minutes.
Maneet, do you know of this place Bottle Cap in Nashville?
Yes, I do.
She's sharp, she's fast.
Matter of fact, there are certain chefs that will stand out.
And these three really did.
We're gonna do a...
uh, marinated skirt steak
on mashed potatoes, some fried brussels.
We're gonna use the liquid from the soup
to rehydrate the potatoes.
And then for the ice scream,
gonna do a strawberry red wine glaze.
The first thing that I get started on is the steak.
Because I know that that is going to take me the longest.
Especially with vacuum sealing it, trying to get those flavors in.
A little bit of vinegar...
Dropping it into the water to do quick sous vide
and then I have to also finish it on the grill.
You can vacuum seal that
and all that flavor is immediately going into the skirt steak.
I need to start to get the strawberry ice cream melting down,
so that I can add in the red wine.
Garlic paste.
You could absolutely make a cream sauce out of ice cream.
It's gonna be a little bit sweet,
but you can balance out with vinegar and salt.
[Rachel] I'm hoping that this rosemary will cook down into this sauce in time
and take away from the fact that there's cream in this sauce.
I'm hoping that ice cream will, kind of, act as like a heavy cream,
so I can kind of get a little bit of glaze to go over the steak.
I'm going for a reduction here,
so I need this to reduce.
What are you making, Cory?
We're doing chicken fried steak.
Uh, then I get a little off the wall with the gravy.
We're gonna incorporate that strawberry ice cream into it.
Into a gravy to top it.
Pounding it down is going to tenderize the steak.
The degustation is just all-purpose flour and eggs.
So I get them dredged up and I put them into the fryer.
Next, I need to get working on these boxed mashed potatoes
with chicken noodle soup.
I'm getting rid of noodles
and I'm just gonna basically use the broth in the soup.
And I'm gonna put that into my mashed potatoes.
I think the last time I saw boxed mashed potatoes or used them
was when I was in a high chair and my mom made them for me.
I'm tasting these mashed potatoes
and they're just getting thicker and thicker.
It tastes like instant potatoes.
I'm hoping to fix this by adding more broth,
adding more cream, adding more butter.
What's on the menu?
A hearty diner-updated
chicken dish over mashed potatoes.
Gonna try to pull it out of the ice cream
and kind of put together a type of gravy.
Got you.
So the first thing I got to get started on
is my boxed mashed potatoes.
Instant mashed potatoes kind of taste like air.
So you got to add a lot of flavor to it.
So I'm gonna bring that cream over
and I'm gonna add it to my mashed potatoes.
There's my fat.
Next, I'm gonna work on my vegetables.
I'm gonna set these bok choys down in the broth.
With this mandatory chicken soup,
I'm gonna steep my vegetables with it.
It's probably got some pretty decent broth flavor,
but I wanna use all the elements in it to play the game.
You know, I'm about three points down from these guys.
I know the skills that I have.
But I know I also got to make up some points.
So I got to bring it this time.
[Guy yells] Fifteen minutes, 15 left.
Chef, give me the gameplan.
So right now we have our...
skirt steak.
Vacuum sealed it, I'm trying to do a little quick sous vide
with some red wine, some herbs.
-Just trying to get as much flavor in there as possible. -Got it.
And the mashed potatoes are those getting cut with real potatoes or just...
Making more kind of like a puree.
Got it.
And now it's time for a boxed mashed potatoes.
I also had the canned chicken noodle soup that I have to utilize.
I'm gonna use this broth.
I have no idea how much liquid these potatoes need.
There's a lot riding on this dish.
I'm trying to work on my own cook book,
have been for a little while.
I want it to not only just be about food,
but experiences, you know, that I've had in kitchens.
So I really wanna try to bring those words to life in the book.
Cory is taking those chicken fried steaks
out of the basket right now.
They look fantastic.
What do you got here?
-We're gonna be doing a chicken fried steak. -Okay.
I'm gonna be incorporating the chicken noodle soup
-into the mashed potatoes. -Got it.
And I'm gonna be making a gravy using the strawberry ice cream.
Fantastic, strawberry ice cream gravy is my favorite.
Yeah.
As the mashed potatoes are working,
I'm gonna start on this strawberry ice cream gravy.
I like strawberries.
Strawberry, so overpowering.
This is gonna be a little off the wall, but we're gonna go with it.
I need to take away that sweetness.
I'm adding cream, some balsamic vinegar,
a little bit of green onion and also some thyme in there
to really complement and also try to mask
the overpowering flavor of ice cream.
Aint there yet.
I need to add some sort of vegetable to my dish.
Using the green onions that I had for the gravy,
let's grill up some cebollitas.
So a cebollita is one those green onions that we grill up
and by adding the lime juice to it
I am pulling a little bit of that green onion flavor forward.
All right, you work with strawberry ice cream often?
Uh, never, Chef.
Okay.
I really got to start working on this other whammy ingredient,
strawberry ice cream.
I'm gonna try to capitalize on the sweet flavor of the strawberry.
Sweet and spicy kind of go together.
Trying to get these savory flavors to come out.
I never thought that I would ever be on national television,
making an ice cream gravy sauce.
Next, I'm gonna start working on this roasted chicken.
I think it's great.
Smart gameplay
to utilize that store-bought chicken.
Let's get some flavor in this chicken a little bit.
In my restaurant, we serve comforting food.
So this has got to be comforting.
When those judges get into it,
I want those flavors to be all meshed together.
Mmm.
Just needs the sugar from that ice cream.
This is an updated, elevated, colorful diner dish.
That's it.
[Guy] Three minutes.
So now it's time to plate.
So I got a little cast iron dish
to put the strawberry ice cream sauce in.
Then chicken noodle soup,
and it's the mashed potato puree from there.
The steak looks like it's a nice perfect medium rare.
To stick to the theme of a dinner at a diner,
I used an ice cream scoop.
After that, I laid my chicken fried steak.
And then I draped the grilled onions around the mashed potatoes.
Hoping my plating is gonna make up for using boxed mashed potatoes
and strawberry ice cream.
[Guy] Sixty seconds.
[Dave] I'm building this dish.
I have this beautiful brazed bok choy.
It's kicking up a notch the flavors that's coming out of this can.
Then I'm gonna start topping it with the roasted chicken
and the stock and all the spices and the flavor
that's been rendering down.
Oh, wow. It looks really good.
Then I'm gonna top it off with this strawberry ice cream.
This is Triple-D diner-worthy dish.
[Guy] Three.
Two.
One.
That's it, stop working chefs.
Good job everybody.
Good job, guys.
[chuckles] Oh, man.
I gotta tell you,
the judges couldn't ask for finer diner dinners.
Let's take it to them, right this way.
All right, judges. This is it.
Game two of Triple-D All Day.
And they did an updated diner dinner.
Up first,
Chef Rachel, what do you have for us?
What I've prepared for you today
is kind of a play-off of like a steak dinner that you'd find at a diner.
I drained off the soup
and incorporated the liquids to rehydrate my potatoes.
And then also on the side you have a strawberry ice cream
with a red wine glaze
that you could choose to dip the steak in.
[Richard] This skirt steak is bananas.
So good.
The flavor...
By vacuum sealing it the way you did
is just off the charts.
Thank you.
Your plating screams elevated diner.
There's like fun little playful touches
with the little side hustle of your wine and ice cream sauce.
Thank you.
What you have managed to do is take something very comforting
and elevate it.
The way you have finished it with fresh horse radish.
In terms of gameplay,
your utilization of the chicken noodle soup
and the mashed potato worked out great.
The strawberry ice cream, on the other hand,
it doesn't look appealing.
And red wine sauce with cream?
That's not a combination which should be introduced on any plate.
Fair.
Up next, Chef Cory.
I went with a nice upscaled diner menu
of a chicken fried steak.
The mashed potatoes, I did use some of the chicken noodle soup
and broth in the potatoes.
And then I fried up the New York strip steak.
And for the sauce, I used some of the strawberry ice cream
and tried to balance out with a little balsamic
and fresh thyme and green onion.
I love the approach with the chicken fried steak.
I think it's a great idea.
I love the flavor, I love the texture on the exterior.
Thank you.
Nothing says diner like chicken fried steak.
And nothing says update
like taking it and plating it beautifully
and making it feel like you got chicken fried steak in a fine dining restaurant.
The grilled onions are probably my favorite part of the entire dish.
And the way you finished it with a little bit of acid,
so with adding acidity
that the dish needed like crazy.
Because everything is heavy.
It's like rich and fatty like diner food.
The sauce is a little bit sweet.
For me, the problem is you needed to hydrate the potatoes a little bit more.
The cream and the butter are great idea,
but you needed some more chicken noodle soup.
Absolutely.
Plating is beautiful.
The sauce,
I wish I had had a little less of the ice cream in it,
because the flavors are actually good.
It's just the sweetness that overtakes it.
Well, thank you, Chef.
Okay, not to be outdone,
Chef Dave, you're up.
I wanted to really give you
a really nice roasted chicken over vegetables
with a lot of elements of color
and trend it out for you a little bit.
I used the ice cream as that sweet element,
so as you work your way down,
it's kind of like a wonderful dinner
bringing it all together with that savory note.
The flavors that you have created in this dish
they are a testament to you as a chef
creating flavors.
The heat, the savoriness, the creaminess
that you get from the potatoes.
The crunchiness that you get from the vegetables that you have added.
They all make sense to my palate.
Right.
This dish, when you look at it,
it's a little confused.
It would be most successful
if you had covered it with some kind of bread or pastry
and called it a pot pie.
Right.
Because the flavors, I think, are excellent.
The heat that you've added,
is lightening it all up.
You made really smart decisions with the soup and the potatoes.
They're, they're delicious at the bottom.
Thank you, thank you.
You have really good textures, you have really good flavors.
The potato puree on the bottom,
fantastic.
It is smart gameplay.
The strawberry ice cream was not successful.
Both visually, because it looked like the shocking pink color.
And flavor-wise, it only read sweet.
Mm-hmm, yeah.
All right, judges. Thank you.
Chefs, you didn't get an easy one.
We're gonna send you back to the kitchens.
A lot to discuss.
Anybody's game.
We'll call you back when we have an answer, thank you.
-Thank you. -Thank you.
Thank you, Chef.
Judges, anyone's dinner music to your ears?
These are my Triple-D friends.
Dave at the bottom with 38 at the beginning,
let's see how did in game two.
14 out of 20 in gameplay.
18 out of 20 in taste.
7 out of 10 for plating, for 39.
And the score is 77.
Rachel,
15 out of 20 in gameplay.
17 out of 20 in taste.
8 out of 10 for plating, for a 40.
Score of 81.
Cory...
40 or more, buddy.
15 out of 20.
16 out of 20.
8 out of 10, for 39.
At the score of 80.
Congratulations, Rachel.
81, you are a winner.
You're really good chefs.
I know what you do in your restaurants.
Dave, I'm sorry to see you go.
Cory, sorry to see you take off,
but live to cook another day.
It's been overwhelmingly wonderful
even being a loser.
But technically, I'm a winner.
Because I made chicken dinner.
[Cory] Losing by one point,
I just hate losing.
But it's something that I learn from
and it's going to make me stronger and it's going to make me better.
And I learned, never use boxed mashed potatoes.
Let me introduce you to the Triple-D All-Day champ,
give it up for Chef Rachel.
-[all cheering] -Yeah!
She's got the energy, the tenacity, the spunk, the attitude.
Congratulations.
-You come in, you won. -Thank you.
It's a one point win, but it's a big win.
-Congrats. -Well done.
Come on over to say hi to the judges, let's go shopping.
-Congrats, happy for you. -Thank you so much.
That's great.
Ready to win some cash?
Yes.
-Two ways this is gonna happen tonight. -Okay.
One is we have a fantastic two-minute shopping spree.
-Okay. -Every clue you read off the card and you find the item
and you put that in the basket,
uh, you'll win $4000.
$4000, grab all five, you get?
-Twenty. -$20,000.
Or we can skip the shenanigans
and there is a mystery check
right behind that door.
It's anywhere between
$13,000
and $20,000.
I think you've made me run enough for today.
-You think so? -Yeah.
I'm going with the check.
All right, let's take a look at the check.
Here we go.
-[all cheering] -[Guy] $14,500.
I just won Guy's Grocery Games.
I just won $14,500.
And unknown cookbook, keep an eye out for it.
-Great job. -Well done.
-Chef, there you go, how awesome is that? -Thank you.
-I appreciate it. -Loved it, are you kidding? Great job.
Chef Rachel comes in,
takes down the other triple-D chefs.
She's cooking for you all day
and she rocked the market board.
$14,500,
not bad for a day's work.
We'll see you next week on Guy's Grocery Games.