1
00:00:01,734 --> 00:00:03,367
When I'm not running
the store I'm travelling
around the country
2
00:00:03,367 --> 00:00:05,734
-looking for America's--
-Best Diners, Drive-ins
and Dives.
3
00:00:06,700 --> 00:00:08,533
That's my...
That's my line, Hunter.
4
00:00:08,533 --> 00:00:09,867
I know. I just wanted
to say it though.
5
00:00:09,867 --> 00:00:13,367
I visited breakfast cafes,
diner joints
all over the country.
6
00:00:13,367 --> 00:00:15,634
But I gotta tell you,
some of my favorite
Triple D chefs
7
00:00:15,634 --> 00:00:17,967
serve their guests breakfast,
lunch and dinner.
8
00:00:17,967 --> 00:00:19,600
So, tonight I'm inviting
9
00:00:19,600 --> 00:00:21,634
three of the best
to Flavortown market
10
00:00:21,634 --> 00:00:24,700
to serve up awesome meals,
morning to night.
11
00:00:24,700 --> 00:00:26,900
All while playing
Grocery Games 24/7.
12
00:00:28,000 --> 00:00:29,500
All right, in we go.
13
00:00:29,500 --> 00:00:30,000
This is fun.
14
00:00:30,000 --> 00:00:30,700
This is fun.
15
00:00:30,700 --> 00:00:32,367
This is going to be difficult.
16
00:00:32,367 --> 00:00:34,166
It's Triple D all day--
17
00:00:34,166 --> 00:00:35,634
Right now
on Guy's Grocery Games.
18
00:00:35,634 --> 00:00:37,367
-I nailed that.
-Hunter, you're taking
my lines.
19
00:00:37,367 --> 00:00:38,600
Okay, you're not
the boss of me.
20
00:00:38,600 --> 00:00:41,867
Actually, Hunter,
I am the boss of you
without question.
21
00:00:41,867 --> 00:00:44,367
-Oh, I, okay, yeah.
-Go. Clean up, aisle three.
22
00:00:49,467 --> 00:00:50,867
So, let's meet our chefs now.
23
00:00:50,867 --> 00:00:53,000
First up,
we have Cory Kobrinski,
24
00:00:53,000 --> 00:00:54,967
the Cleveland executive chef
who made me
25
00:00:54,967 --> 00:00:56,367
Mediterranean style meatballs.
26
00:00:56,367 --> 00:00:59,166
They were good enough
to go into the culinary
hall of fame.
27
00:01:00,266 --> 00:01:02,700
That is without question
one of the most tender,
28
00:01:02,700 --> 00:01:04,000
flavorful meatballs
I've ever had.
29
00:01:04,000 --> 00:01:05,800
That would go
in the Flavortown
Hall of Fame.
30
00:01:08,367 --> 00:01:09,867
[Cory]
Our restaurant's more...
31
00:01:09,867 --> 00:01:11,700
something that reminds you
of, of just being home
32
00:01:11,700 --> 00:01:13,367
with your family.
33
00:01:13,367 --> 00:01:16,066
I make breakfast, lunch
and dinner.
34
00:01:16,066 --> 00:01:18,367
Something that's very,
very much home style.
35
00:01:18,367 --> 00:01:21,734
Looking good, buddy.
Little bit different
than Cleveland, huh?
36
00:01:21,734 --> 00:01:22,734
Little bit.
37
00:01:23,734 --> 00:01:25,066
Next we got Rachel Cannon,
38
00:01:25,066 --> 00:01:28,066
the executive chef
from Nashville
who's rocking Nashville
39
00:01:28,066 --> 00:01:30,000
with her elevated
bar food classics.
40
00:01:30,000 --> 00:01:30,500
with her elevated
bar food classics.
41
00:01:30,500 --> 00:01:32,166
Bottle Cap is kind of like
your neighborhood
42
00:01:32,166 --> 00:01:33,634
upscale Southern bar food
43
00:01:33,634 --> 00:01:35,867
using classic
French techniques.
44
00:01:35,867 --> 00:01:37,166
Got a cheese steak up!
45
00:01:39,166 --> 00:01:40,266
[laughs]
46
00:01:40,266 --> 00:01:42,166
-You're a bad person.
-[laughs]
47
00:01:43,166 --> 00:01:45,266
[Rachel] I have
trained all over.
48
00:01:45,266 --> 00:01:47,166
I've been very fortunate
in my career.
49
00:01:47,166 --> 00:01:49,734
So, I think they're gonna be
coming after me today.
50
00:01:49,734 --> 00:01:52,467
-Let's go!
-Go get 'em.
51
00:01:52,467 --> 00:01:54,367
And finally, Dave Moscoso,
52
00:01:54,367 --> 00:01:57,600
the executive chef making
Florida coastal cuisine,
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00:01:57,600 --> 00:01:59,367
who served me an epic,
54
00:01:59,367 --> 00:02:00,000
and I mean, "Epic,"
Pastrami Rib.
55
00:02:00,000 --> 00:02:01,500
and I mean, "Epic,"
Pastrami Rib.
56
00:02:01,500 --> 00:02:02,800
And that Pastrami Rib...
57
00:02:03,700 --> 00:02:04,634
This is so good.
58
00:02:06,166 --> 00:02:07,166
[softly] Whoo!
59
00:02:07,166 --> 00:02:09,500
At Third Wave,
everything is sourced,
60
00:02:09,500 --> 00:02:12,700
eco-friendly, and is pure
and fresh as it can be.
61
00:02:12,700 --> 00:02:15,467
People wanna eat
where Guy eats,
'cause he knows great food.
62
00:02:15,467 --> 00:02:18,266
It really feels special to be
a Triple D restaurant.
63
00:02:18,266 --> 00:02:20,266
You could have walked out here
with a Pastrami Rib
64
00:02:20,266 --> 00:02:23,166
-and walked with money
right now.
-[Dave] I got you one.
65
00:02:23,166 --> 00:02:24,266
[Dave laughs]
66
00:02:25,734 --> 00:02:28,166
I've seen you in action
in your joints, okay?
67
00:02:28,166 --> 00:02:30,000
I know you can hit
the breakfast, the lunch
and the dinner.
68
00:02:30,000 --> 00:02:30,500
I know you can hit
the breakfast, the lunch
and the dinner.
69
00:02:30,500 --> 00:02:33,734
Which is exactly what
we're going to do tonight.
70
00:02:33,734 --> 00:02:36,634
I'm gonna have you cook
round the clock meals
71
00:02:36,634 --> 00:02:38,367
from morning into night.
72
00:02:38,367 --> 00:02:41,000
The chef with the highest
combined score at
the end of the night
73
00:02:41,000 --> 00:02:43,500
will be declared the winner
and get to shop
Flavortown market
74
00:02:43,500 --> 00:02:46,367
for up to 20,000 bucks.
75
00:02:46,367 --> 00:02:47,867
So, you're gonna do breakfast,
lunch and dinner
76
00:02:47,867 --> 00:02:48,734
over the course
of two rounds--
77
00:02:48,734 --> 00:02:50,066
-Hey, Chef. I'm sorry.
-[woman groans]
78
00:02:50,066 --> 00:02:51,634
-[Hunter] One second. Hi.
-[woman] Uh-oh.
79
00:02:51,634 --> 00:02:52,700
-Breakfast, lunch and dinner?
-Yeah.
80
00:02:52,700 --> 00:02:53,700
-Two rounds? How?
-Yeah.
81
00:02:53,700 --> 00:02:55,500
It's two rounds though.
That's three meals.
82
00:02:55,500 --> 00:02:57,467
You know what? This is why
you got promoted
83
00:02:57,467 --> 00:02:59,367
to the assistant
to the assistant manager.
84
00:02:59,367 --> 00:03:00,000
-Yes, I'm back up again. Nice.
-[Guy] You are working
your way up.
85
00:03:00,000 --> 00:03:01,734
-Yes, I'm back up again. Nice.
-[Guy] You are working
your way up.
86
00:03:01,734 --> 00:03:03,600
-Out of the parking lot
back in to the store.
-[Hunter] Nice.
87
00:03:03,600 --> 00:03:07,467
-Sweet.
-Give the judges
your best brunch.
88
00:03:07,467 --> 00:03:08,600
-Brunch?
-[Dave] Got it.
89
00:03:08,600 --> 00:03:09,867
[Guy] I need you
to shake it up.
90
00:03:09,867 --> 00:03:11,734
Let's have you step
in front of your carts.
91
00:03:11,734 --> 00:03:14,634
Let's have you step
in front of your carts
and shake it off, right?
92
00:03:14,634 --> 00:03:16,066
-Adrenaline.
-Whoo!
93
00:03:16,066 --> 00:03:17,500
-We're gonna give you
some shopping bags.
-How about some
94
00:03:17,500 --> 00:03:20,066
-of the complimentary
Triple D grocery bags?
-Yeah.
95
00:03:20,066 --> 00:03:21,467
-Great. Great. Awesome.
-Oh.
96
00:03:21,467 --> 00:03:24,500
Okay, so everything
you're gonna need
for your brunch
97
00:03:24,500 --> 00:03:26,100
is gonna fit in that bag.
98
00:03:26,100 --> 00:03:27,600
Well...
99
00:03:27,600 --> 00:03:28,600
I only have one bag.
100
00:03:28,600 --> 00:03:29,734
Oh, you know what? Hold on.
101
00:03:30,600 --> 00:03:32,500
Oh, no, that's right.
I brought these.
102
00:03:32,500 --> 00:03:33,500
There's more of them
right there.
103
00:03:33,500 --> 00:03:34,867
Oh... [laughs]
104
00:03:34,867 --> 00:03:35,867
Uh-oh, here we go.
105
00:03:35,867 --> 00:03:36,734
No!
106
00:03:36,734 --> 00:03:38,533
[Guy] My mom washed these,
107
00:03:38,533 --> 00:03:40,367
and they shrink up
each time she does that.
108
00:03:40,367 --> 00:03:41,367
[Hunter] Well, 'cause
she dried them
109
00:03:41,367 --> 00:03:42,467
and she shouldn't have
dried 'em.
110
00:03:42,467 --> 00:03:43,734
There you go.
111
00:03:43,734 --> 00:03:46,367
Yeah, she should have done
line drying. There you go.
112
00:03:46,367 --> 00:03:47,700
There you go!
113
00:03:47,700 --> 00:03:49,467
So, what we want
you to do now,
114
00:03:49,467 --> 00:03:52,867
is make this bodacious brunch
115
00:03:52,867 --> 00:03:55,000
fitting everything you need
116
00:03:55,367 --> 00:03:57,100
into that bag.
117
00:03:57,100 --> 00:03:58,867
Because this is Think Small.
118
00:03:58,867 --> 00:04:00,000
You only get to shop one time.
119
00:04:00,000 --> 00:04:00,166
You only get to shop one time.
120
00:04:00,166 --> 00:04:02,000
-[Cory and Dave] Okay.
-Yeah.
121
00:04:02,000 --> 00:04:04,266
You got 30 minutes to shop,
prepare and plate
122
00:04:04,266 --> 00:04:06,500
your bestselling brunch.
123
00:04:06,500 --> 00:04:08,500
You understand that
in just a second,
124
00:04:08,500 --> 00:04:11,100
as soon as we get clearance,
we'll do the three,
two, one, go.
125
00:04:11,100 --> 00:04:14,467
-And then everybody...
-[all laugh]
126
00:04:14,467 --> 00:04:15,900
Oh, that was sneaky.
127
00:04:17,266 --> 00:04:18,734
They watch the show
too much now.
128
00:04:20,100 --> 00:04:23,066
Slab bacon. Slab bacon.
129
00:04:23,066 --> 00:04:26,734
Best-selling brunch.
One of my signature go-to's
is a Pork Belly Benedict.
130
00:04:27,467 --> 00:04:29,600
And I have to use
a shopping bag
131
00:04:29,600 --> 00:04:30,000
that's maybe the size
of my nephew's head.
132
00:04:30,000 --> 00:04:32,000
that's maybe the size
of my nephew's head.
133
00:04:32,000 --> 00:04:33,166
He's eight.
134
00:04:33,166 --> 00:04:35,266
All right. Leave 'em there.
We're going with one of this.
135
00:04:35,266 --> 00:04:37,734
Typically, a Benedict
is with a poached egg
136
00:04:37,734 --> 00:04:40,266
over bread
with Hollandaise sauce.
137
00:04:41,000 --> 00:04:42,266
There's not enough room
138
00:04:42,266 --> 00:04:44,500
for the bread, I'm gonna go
with traditional
English muffin.
139
00:04:44,500 --> 00:04:45,967
[Guy] What are you thinkin',
Chef?
140
00:04:45,967 --> 00:04:47,634
[Rachel speaking Spanish]
141
00:04:47,634 --> 00:04:48,600
Down there in the middle.
142
00:04:48,600 --> 00:04:50,700
I'm going to fry a duck egg
143
00:04:50,700 --> 00:04:53,500
and kind of elevate the dish
a little bit more.
144
00:04:53,500 --> 00:04:55,166
Why is this bag so small!
145
00:04:55,166 --> 00:04:56,266
But I think, "Okay,
146
00:04:56,266 --> 00:04:58,734
I need to add
a little bit of heat to this
147
00:04:58,734 --> 00:05:00,000
with my own little
twist on it."
148
00:05:00,000 --> 00:05:01,000
with my own little
twist on it."
149
00:05:01,000 --> 00:05:04,367
If I had room I would grab,
I think, a duck fat
150
00:05:04,367 --> 00:05:06,166
to tie in the duck egg
a little bit more.
151
00:05:06,166 --> 00:05:08,634
At this point I'm like,
that's what I'm gonna be
working with.
152
00:05:09,367 --> 00:05:10,433
I'm going for it.
153
00:05:11,100 --> 00:05:15,000
They've never played Triple G,
154
00:05:15,000 --> 00:05:17,700
and we just gave them
[chuckles] Think Small.
155
00:05:17,700 --> 00:05:18,867
And said brunch.
156
00:05:18,867 --> 00:05:20,867
And brunch is usually,
157
00:05:20,867 --> 00:05:22,533
multiple items on the plate.
158
00:05:22,533 --> 00:05:24,000
They're gonna
have to maximize.
159
00:05:24,000 --> 00:05:26,800
I would give them
a little help on how to do it,
but it's not easy.
160
00:05:27,734 --> 00:05:29,500
Eggs, eggs, eggs.
161
00:05:29,500 --> 00:05:30,000
At Astoria,
we are fortunate enough
162
00:05:30,000 --> 00:05:31,533
At Astoria,
we are fortunate enough
163
00:05:31,533 --> 00:05:34,166
to be voted best brunch spot
in Cleveland.
164
00:05:34,166 --> 00:05:37,800
We're gonna be doing
a Croque Madame.
So, I need some ham.
165
00:05:38,634 --> 00:05:40,166
A Croque Madame is,
166
00:05:40,166 --> 00:05:42,467
hot ham and cheese sandwich.
167
00:05:42,467 --> 00:05:46,066
But also, I have to find
a loaf that will fit
in the bag
168
00:05:46,066 --> 00:05:49,166
and still allow me to put
other ingredients in it.
169
00:05:49,166 --> 00:05:51,600
I've never shopped
with a bag that tiny before.
170
00:05:51,600 --> 00:05:53,500
I think it's got
a little full here.
171
00:05:53,500 --> 00:05:56,500
At Astoria, we have
our Croque Madame at brunch.
172
00:05:56,500 --> 00:05:58,266
It is such an amazing seller.
173
00:05:58,266 --> 00:06:00,000
I'm gonna create
a bechamel sauce
174
00:06:00,000 --> 00:06:00,467
I'm gonna create
a bechamel sauce
175
00:06:00,467 --> 00:06:02,367
to go over top
of the Croque Madame.
176
00:06:02,367 --> 00:06:04,734
And because this bag
is so small, I'm gonna be
177
00:06:04,734 --> 00:06:06,367
leaning into the pantry.
178
00:06:06,367 --> 00:06:09,867
Last thing will be Dijon
and I think we're gonna be
ready to go.
179
00:06:09,867 --> 00:06:12,266
I'm really worried that
I don't have
all the ingredients.
180
00:06:12,266 --> 00:06:13,900
I think it's going to work.
181
00:06:16,867 --> 00:06:19,600
[Dave] Shrimp. Right on.
182
00:06:19,600 --> 00:06:22,967
Best-selling brunch for me is,
Shrimp and grits.
183
00:06:22,967 --> 00:06:25,700
Quick grits.
Quick grit's right here.
184
00:06:25,700 --> 00:06:27,100
This game, Think Small,
185
00:06:27,100 --> 00:06:28,700
I can't get
a lot of ingredients
186
00:06:28,700 --> 00:06:30,000
'cause I can't fit anything
into this tiny bag.
187
00:06:30,000 --> 00:06:30,634
'cause I can't fit anything
into this tiny bag.
188
00:06:30,634 --> 00:06:31,867
Boom. There it is.
189
00:06:31,867 --> 00:06:34,266
To make multiple layers
of flavor.
190
00:06:34,266 --> 00:06:36,600
I grabbed Chorizo and bacon.
191
00:06:36,600 --> 00:06:38,233
Little bacon.
192
00:06:39,533 --> 00:06:40,734
I don't think
that's gonna work.
193
00:06:40,734 --> 00:06:43,367
[Guy] No, no, no.
You have to think
outside the box. Here.
194
00:06:43,367 --> 00:06:44,467
Bring this up like this.
195
00:06:44,467 --> 00:06:46,734
-[Dave] Right on. Let's go.
-[Guy] Okay?
196
00:06:46,734 --> 00:06:48,867
I'm rolling. All right.
197
00:06:48,867 --> 00:06:52,467
So, here to judge
these Triple D chefs
who can cook all day,
198
00:06:52,467 --> 00:06:54,166
it's a panel that
can deliberate all day,
199
00:06:54,166 --> 00:06:56,467
but you know folks,
it's only an hour's show.
200
00:06:56,467 --> 00:06:57,800
We have renowned chef
201
00:06:57,800 --> 00:07:00,000
whose culinary empire
includes award winning
restaurants and breweries.
202
00:07:00,000 --> 00:07:01,367
whose culinary empire
includes award winning
restaurants and breweries.
203
00:07:01,367 --> 00:07:02,734
She runs Nashville.
204
00:07:02,734 --> 00:07:04,367
The one and only,
Chef Maneet Chauhan.
205
00:07:04,367 --> 00:07:05,867
-Hi, Guy.
-[Guy] Whoo-hoo!
206
00:07:05,867 --> 00:07:08,533
Celebrated restauranteur
and master of Italian cuisine,
207
00:07:08,533 --> 00:07:09,867
and man he dresses sharp.
208
00:07:09,867 --> 00:07:13,100
-The one and only,
Chef Scott Conant.
-[Maneet softly] Yay!
209
00:07:13,100 --> 00:07:14,367
And Food Network star,
210
00:07:14,367 --> 00:07:16,700
who can cook Southern
vegetarian comfort food
all day long,
211
00:07:16,700 --> 00:07:19,700
the one and only,
Chef Damaris Phillips.
212
00:07:19,700 --> 00:07:21,367
What is the brunch item go-to?
213
00:07:21,367 --> 00:07:22,867
I love shakshuka.
214
00:07:22,867 --> 00:07:24,867
Yeah, I just say more eggs,
more eggs, more eggs.
215
00:07:24,867 --> 00:07:26,634
-[laughs]
-I know you don't like eggs.
216
00:07:26,634 --> 00:07:28,533
But I...
217
00:07:28,533 --> 00:07:30,000
It's like
Superman and Kryptonite.
218
00:07:30,000 --> 00:07:30,734
It's like
Superman and Kryptonite.
219
00:07:30,734 --> 00:07:33,700
-[laughs]
-Is there anything
that's just too breakfasty?
220
00:07:33,700 --> 00:07:36,500
The portion size
speaks to breakfast.
221
00:07:36,500 --> 00:07:39,533
Like, brunch,
because it's two meals,
it better be a lot.
222
00:07:40,867 --> 00:07:42,634
Good point. Good point.
All right.
223
00:07:43,100 --> 00:07:44,367
25 minutes!
224
00:07:45,266 --> 00:07:46,634
Okay, Chef.
What's on the menu?
225
00:07:46,634 --> 00:07:47,634
Pork Belly Benedict.
226
00:07:47,634 --> 00:07:49,700
-[Guy] Okay.
-[Rachel]
With a fried duck egg
227
00:07:49,700 --> 00:07:51,066
and a little bit
of a Nashville
228
00:07:51,066 --> 00:07:53,000
-hot style hollandaise.
-[Guy] Got it.
229
00:07:53,000 --> 00:07:55,500
[Rachel] Little vinegar,
for acid in there.
230
00:07:55,500 --> 00:07:57,266
As my shallots
are cooking down,
231
00:07:57,266 --> 00:08:00,000
I get started
on the rest
of the hollandaise sauce.
232
00:08:00,000 --> 00:08:00,500
I get started
on the rest
of the hollandaise sauce.
233
00:08:00,500 --> 00:08:03,166
I would obviously do wine
in my hollandaise,
234
00:08:03,166 --> 00:08:06,367
but we had a little small bag,
which made it
a little difficult.
235
00:08:06,367 --> 00:08:08,533
Normally I like
to incorporate bacon fat
just because
236
00:08:08,533 --> 00:08:11,100
you're gonna get that nice
and velvety mouthfeel of,
237
00:08:11,100 --> 00:08:13,734
like the fat
from the smoky flavor
238
00:08:13,734 --> 00:08:16,467
as well instead
of just the butter
for the hollandaise.
239
00:08:16,467 --> 00:08:19,000
Okay, start rendering down
for me.
240
00:08:19,000 --> 00:08:20,700
I'm using slab bacon
241
00:08:20,700 --> 00:08:23,433
to emulsify
my hollandaise sauce.
242
00:08:24,967 --> 00:08:27,467
I've had a great time
on Triple D.
243
00:08:27,467 --> 00:08:29,367
-What else is on this table?
-Snappy sauce.
244
00:08:29,367 --> 00:08:30,000
-Can you say that
without smiling?
-No.
245
00:08:30,000 --> 00:08:30,734
-Can you say that
without smiling?
-No.
246
00:08:30,734 --> 00:08:32,100
[in serious voice]
This is Snappy sauce.
247
00:08:32,100 --> 00:08:33,100
This is Snappy sauce. [laughs]
248
00:08:33,100 --> 00:08:35,266
Neither one of us could
keep a straight face.
249
00:08:35,266 --> 00:08:37,600
-This is... [laughs]
-[crew laughs]
250
00:08:37,600 --> 00:08:39,066
You're killing me.
251
00:08:39,066 --> 00:08:42,166
I think eventually
the producers were like,
"Okay, get it together.
252
00:08:42,166 --> 00:08:43,634
Like, we got a show to film."
253
00:08:44,500 --> 00:08:47,066
I thought being on Triple D
was a lot.
254
00:08:47,533 --> 00:08:48,867
Triple G
255
00:08:48,867 --> 00:08:50,066
is definitely way harder.
256
00:08:50,066 --> 00:08:53,066
I'll go drive around Guy
in his Camaro
257
00:08:53,066 --> 00:08:54,367
and go eat some food
at some restaurants.
258
00:08:54,367 --> 00:08:56,100
Like, no,
competing way harder.
259
00:08:57,467 --> 00:09:00,000
These three chefs
are not competitive chefs,
260
00:09:00,000 --> 00:09:00,266
These three chefs
are not competitive chefs,
261
00:09:00,266 --> 00:09:03,700
Guy has visited
their restaurants on Triple D.
262
00:09:03,700 --> 00:09:07,500
To expect these chefs
to come up with dishes
263
00:09:07,500 --> 00:09:09,000
in a short time.
264
00:09:09,000 --> 00:09:10,333
That's... that's a lot
to expect.
265
00:09:19,266 --> 00:09:21,066
This is going to be difficult,
I mean,
266
00:09:21,066 --> 00:09:22,367
if you think about brunch,
267
00:09:22,367 --> 00:09:26,066
it usually involves a couple
of different components
268
00:09:26,066 --> 00:09:27,734
-Shrimp and grits, right?
-[Scott] Yeah.
269
00:09:27,734 --> 00:09:29,266
[Maneet]
Or chicken and waffle.
270
00:09:29,266 --> 00:09:32,166
To get all of these
different components
in that tiny bag...
271
00:09:32,166 --> 00:09:33,867
-Inside that tiny bag.
-Oh!
272
00:09:33,867 --> 00:09:36,333
[Guy] Twenty-three minutes.
Twenty-three to go.
273
00:09:36,734 --> 00:09:37,967
What's on the menu, Chef?
274
00:09:37,967 --> 00:09:40,634
I'm thinking
I'm gonna rock out
a Shrimp and Grits, Chef.
275
00:09:40,634 --> 00:09:42,900
Organic egg on top,
little bacon.
276
00:09:42,900 --> 00:09:44,166
It's a big brunch item
at the restaurant.
277
00:09:44,166 --> 00:09:45,054
-Okay.
-Little nice spice.
278
00:09:45,054 --> 00:09:45,867
-Okay.
-Little nice spice.
279
00:09:45,867 --> 00:09:47,000
The first thing
I'm getting started on
280
00:09:47,000 --> 00:09:50,266
is instant grits.
I know it's gonna take
a lot of water.
281
00:09:50,266 --> 00:09:52,266
And then I'm worried
about the flavor profile.
282
00:09:52,266 --> 00:09:53,634
I've forgotten the chives.
283
00:09:53,634 --> 00:09:57,000
So, I'm really going
to my dry spices that I had.
284
00:09:57,000 --> 00:10:00,734
And I could use
bacon fat and chorizo
fat flavor into it.
285
00:10:00,734 --> 00:10:03,166
Get a little more cheese
into 'em over here.
286
00:10:03,166 --> 00:10:05,867
The way we have to cook
on Triple G
287
00:10:05,867 --> 00:10:08,634
is nothing like how we cook
in the restaurant.
288
00:10:08,634 --> 00:10:11,066
Back at Third Wave, we have
all these fresh ingredients.
289
00:10:11,066 --> 00:10:13,000
I literally had no room
in this bag.
290
00:10:13,000 --> 00:10:15,054
I was already
juggling stuff around.
291
00:10:15,054 --> 00:10:15,734
I was already
juggling stuff around.
292
00:10:15,734 --> 00:10:18,533
And then by the time
I got back to my station,
I realized
293
00:10:18,533 --> 00:10:20,266
elements are missing.
294
00:10:20,266 --> 00:10:23,233
I'm gonna take
the natural rendering
of the bacon fat,
295
00:10:23,634 --> 00:10:25,066
and the chorizo.
296
00:10:25,066 --> 00:10:28,266
Try to get some flavor
out of these instant grits.
297
00:10:28,266 --> 00:10:31,166
Triple D is all about
making food
298
00:10:31,166 --> 00:10:33,166
to really grab
people's attention.
299
00:10:33,166 --> 00:10:35,867
Triple G is nothing like
how we cook in the restaurant.
300
00:10:35,867 --> 00:10:37,900
This is about the game.
301
00:10:37,900 --> 00:10:39,166
It is not easy.
302
00:10:39,166 --> 00:10:41,800
[groans] I can't believe
I forgot the chives.
303
00:10:42,500 --> 00:10:44,533
[Guy] What's the game plan?
304
00:10:44,533 --> 00:10:45,054
We do a Croque Monsieur
at lunch, so I'm going to be
305
00:10:45,054 --> 00:10:46,867
We do a Croque Monsieur
at lunch, so I'm going to be
306
00:10:46,867 --> 00:10:48,367
just changing up
and doing a Croque Madame.
307
00:10:48,367 --> 00:10:51,166
-[Guy] Okay.
-Make a little bechamel,
just a little ham and cheese.
308
00:10:51,166 --> 00:10:52,634
-[Guy] Got it.
-[Cory] And with some
nice herbs on top
309
00:10:52,634 --> 00:10:54,066
and finish it off
with a fried egg.
310
00:10:54,066 --> 00:10:55,266
[Guy] Okey-dokey.
311
00:10:55,266 --> 00:10:56,900
[Cory] At Astoria cafe,
312
00:10:56,900 --> 00:10:59,100
we were voted number one
in Cleveland restaurant spot.
313
00:10:59,100 --> 00:11:02,734
I think a lot of it was due
to the Croque Madame.
314
00:11:02,734 --> 00:11:04,266
So, first thing I need
to get working on
315
00:11:04,266 --> 00:11:05,734
is the bechamel sauce.
316
00:11:05,734 --> 00:11:07,533
I'm using various items
from my pantry.
317
00:11:08,734 --> 00:11:09,734
Guy coming to visit
318
00:11:09,734 --> 00:11:12,533
for Triple D was... surreal.
319
00:11:12,533 --> 00:11:15,054
You grow up watching
his shows,
320
00:11:15,054 --> 00:11:15,166
You grow up watching
his shows,
321
00:11:15,166 --> 00:11:18,266
and it's almost something
you set you sights for.
322
00:11:18,266 --> 00:11:21,266
Now I'm on Triple G,
it's very gratifying.
323
00:11:22,000 --> 00:11:23,533
As the bechamel is cooking,
324
00:11:23,533 --> 00:11:27,100
I am going to slice down
the Ciabatta and grill it.
325
00:11:27,100 --> 00:11:28,500
The touch of Dijon mustard,
326
00:11:28,500 --> 00:11:31,066
there's a lot of creaminess,
there's a lot of fat
in this dish.
327
00:11:31,066 --> 00:11:33,800
And that mustard
is something that's just
gonna enhance it.
328
00:11:36,266 --> 00:11:37,266
[oven door thuds]
329
00:11:37,266 --> 00:11:40,233
Fifteen minutes, chefs.
You got fifteen to go!
330
00:11:41,367 --> 00:11:45,054
Rachel, I just saw
the pork belly slices
that she has,
331
00:11:45,054 --> 00:11:45,467
Rachel, I just saw
the pork belly slices
that she has,
332
00:11:45,467 --> 00:11:47,066
they're really, really thick.
333
00:11:47,066 --> 00:11:49,367
I don't know
if there'll be enough time
334
00:11:50,000 --> 00:11:51,367
to go ahead and cook it.
335
00:11:51,367 --> 00:11:53,100
[Scott] It doesn't
cook that fast.
She really needs
336
00:11:53,100 --> 00:11:55,634
-to render out the fat
on the interior.
-Totally.
337
00:11:55,634 --> 00:11:57,533
Especially when
it's nice and thick like that.
338
00:11:57,533 --> 00:11:59,166
[Rachel] I have other slabs
339
00:11:59,166 --> 00:12:01,066
of bacon
that is gonna be actually
340
00:12:01,066 --> 00:12:02,467
presented on the dish.
341
00:12:02,467 --> 00:12:05,166
I wanna grill that off,
just give it a little bit
more smoky flavor
342
00:12:05,166 --> 00:12:06,266
a little bit of char flavor
343
00:12:06,266 --> 00:12:08,367
and then finish it
in the oven,
344
00:12:08,367 --> 00:12:10,467
so it will help render down
and it's not
as tough and chewy.
345
00:12:11,734 --> 00:12:13,500
All right, in we go.
346
00:12:13,500 --> 00:12:15,054
Next, I'm working
on my English muffin.
347
00:12:15,054 --> 00:12:16,066
Next, I'm working
on my English muffin.
348
00:12:16,066 --> 00:12:18,166
I'm just gonna utilize
all this flavor that
349
00:12:18,166 --> 00:12:20,634
I can possibly bring out
of this dish right now.
350
00:12:20,634 --> 00:12:23,467
Dip 'em in,
go straight to the grill,
char 'em off.
351
00:12:23,467 --> 00:12:24,533
I don't wanna burn these.
352
00:12:24,533 --> 00:12:26,800
I only grabbed one packet
of English muffins.
353
00:12:27,734 --> 00:12:30,166
Typically, a Benedict
is with a poached egg.
354
00:12:30,166 --> 00:12:33,166
Being from the South
I wanted to do
something little different
355
00:12:33,166 --> 00:12:35,166
and fry the egg sunny side up.
356
00:12:35,166 --> 00:12:36,066
What are you working on?
357
00:12:36,066 --> 00:12:38,166
We're gonna be doing
a Croque Madame.
358
00:12:38,166 --> 00:12:39,634
Nice.
359
00:12:39,634 --> 00:12:42,500
Something easy,
something lunchy,
something breakfasty.
360
00:12:42,500 --> 00:12:45,054
One of the key ingredients
is having a fried egg
for the sandwich.
361
00:12:45,054 --> 00:12:46,166
One of the key ingredients
is having a fried egg
for the sandwich.
362
00:12:46,166 --> 00:12:49,367
I know the clock
is just gonna disappear
and time might get away.
363
00:12:49,367 --> 00:12:51,266
So, I wanted
to get that done early.
364
00:12:51,266 --> 00:12:53,166
You got 15 minutes,
you got eggs working already.
365
00:12:53,166 --> 00:12:54,367
We're looking all ready.
366
00:12:54,367 --> 00:12:55,900
-You gonna
let these just finish and...
-[Cory] Yeah.
367
00:12:55,900 --> 00:12:57,634
-I'm just gonna
let them finish off.
-You got a broken yolk?
368
00:12:57,634 --> 00:12:58,867
You gonna, I'm just sayin'...
369
00:12:58,867 --> 00:13:02,066
-give 'em that runny yolk.
-Okay.
370
00:13:02,066 --> 00:13:04,533
If you're not giving 'em that
runny yolk I think
you might be missing the shot.
371
00:13:04,533 --> 00:13:05,900
I may be hurting.
372
00:13:05,900 --> 00:13:08,634
I think I just had
a nervous fail.
373
00:13:08,634 --> 00:13:10,533
One of the things about
putting eggs
374
00:13:10,533 --> 00:13:13,367
in sandwiches, like, you know,
the Croque Madame, et cetera.
375
00:13:13,367 --> 00:13:15,054
You want that richness
you get from a runny yolk.
376
00:13:15,054 --> 00:13:16,166
You want that richness
you get from a runny yolk.
377
00:13:16,166 --> 00:13:18,066
I want to win
this competition.
378
00:13:18,066 --> 00:13:21,734
Just because, just recently
experiencing something,
379
00:13:21,734 --> 00:13:26,266
uh, that took a beautiful,
beautiful little child
away from us.
380
00:13:26,266 --> 00:13:27,533
Ayla Grace.
381
00:13:27,533 --> 00:13:29,900
Really hoping that
I can pull off
the prize money because
382
00:13:29,900 --> 00:13:33,500
uh, I really
would like to donate it
to The Cure Starts Now,
383
00:13:33,500 --> 00:13:37,634
which is a pediatric cancer
fundraising company.
384
00:13:37,634 --> 00:13:40,967
Brain cancer in children
is something that's
extremely underfunded
385
00:13:40,967 --> 00:13:42,900
and it needs help.
386
00:13:43,967 --> 00:13:45,054
[Dave] Got this nice and hot.
387
00:13:45,054 --> 00:13:45,266
[Dave] Got this nice and hot.
388
00:13:45,266 --> 00:13:48,533
While my grits are cooking,
I'm gonna work on my shrimp.
389
00:13:49,734 --> 00:13:50,900
How we looking, Chef?
390
00:13:50,900 --> 00:13:52,734
Nervous. But...
391
00:13:52,734 --> 00:13:54,533
I don't think...
I think you're
in the pocket here.
392
00:13:54,533 --> 00:13:56,734
I'm in the pocket,
my nerves are going down
a little bit.
393
00:13:56,734 --> 00:13:57,867
Good, good, good.
394
00:13:57,867 --> 00:14:00,066
I really want this win because
395
00:14:00,066 --> 00:14:02,266
my mom was there for me
in my life
396
00:14:02,266 --> 00:14:05,166
when I was having to be a chef
and juggling children.
397
00:14:05,166 --> 00:14:08,266
She stepped in
so I could focus
on building a restaurant.
398
00:14:08,266 --> 00:14:12,066
When I win the money I'd love
to help her with,
like a great, beautiful trip.
399
00:14:12,066 --> 00:14:14,900
Just say thank you,
and, uh, all that you've done
for me.
400
00:14:16,367 --> 00:14:17,734
This is fun.
401
00:14:17,734 --> 00:14:19,266
Make it abundant.
402
00:14:19,266 --> 00:14:21,467
Chefs! Brunch, it's abundant!
403
00:14:21,967 --> 00:14:22,967
Four minutes.
404
00:14:22,967 --> 00:14:25,066
[Rachel] It's time to plate.
405
00:14:25,066 --> 00:14:27,533
I put a little bit
of the hollandaise down
on the plate.
406
00:14:27,533 --> 00:14:29,867
Grilled the English muffins
go down from there.
407
00:14:29,867 --> 00:14:33,066
Next, the sliced pork belly
laid across.
408
00:14:33,066 --> 00:14:35,066
It's a nice perfect
medium rare.
409
00:14:35,066 --> 00:14:37,634
Then the duck egg
going on top.
410
00:14:37,634 --> 00:14:40,266
I'm a little bit worried
about the hollandaise sauce
411
00:14:40,266 --> 00:14:43,066
because that's supposed to be
one of the star ingredients
412
00:14:43,066 --> 00:14:45,054
and it didn't quite emulsify
as much as I wanted it to.
413
00:14:45,054 --> 00:14:46,166
and it didn't quite emulsify
as much as I wanted it to.
414
00:14:46,166 --> 00:14:48,367
I needed it to be
a little bit thicker.
415
00:14:48,367 --> 00:14:50,367
I think you were right.
And I blew it on those eggs
a little early.
416
00:14:50,367 --> 00:14:52,166
-[Guy] Yeah?
-[Cory] Yeah.
417
00:14:52,166 --> 00:14:54,000
-Believe it or not, I've seen
a few competitions...
-Yeah.
418
00:14:54,000 --> 00:14:55,266
-...around here, so
-Yeah.
419
00:14:55,266 --> 00:14:57,367
-At least you got
eggs there for 'em.
-Jumping the gun.
420
00:14:57,367 --> 00:14:58,634
Coming down to plating first,
421
00:14:58,634 --> 00:15:00,734
I am going
to get down my toast.
422
00:15:00,734 --> 00:15:04,533
Herb infused ham
on top of the bottom half
of the bread.
423
00:15:04,533 --> 00:15:06,634
Then I'm going to layer
with my egg.
424
00:15:06,634 --> 00:15:09,066
Because I believe
I overcooked these eggs
425
00:15:09,066 --> 00:15:12,500
I'm gonna try to hide it
with the bechamel sauce.
426
00:15:12,500 --> 00:15:15,054
I'm hoping that judges
will overlook the overcook
on the eggs.
427
00:15:15,054 --> 00:15:16,467
I'm hoping that judges
will overlook the overcook
on the eggs.
428
00:15:17,900 --> 00:15:19,533
It really
looks delicious, right?
429
00:15:19,533 --> 00:15:21,367
[Guy] Sixty seconds!
430
00:15:21,367 --> 00:15:22,967
[Dave] Time's counting down.
431
00:15:22,967 --> 00:15:25,634
I'm ready to plate.
The first thing I put down
are the grits.
432
00:15:25,634 --> 00:15:30,000
They're looking pretty good.
I grab my shrimp
I'm gonna add to the plate.
433
00:15:30,000 --> 00:15:32,000
Bacon that rendered down.
434
00:15:32,000 --> 00:15:34,367
Chorizo on top of the shrimp.
435
00:15:34,367 --> 00:15:36,867
And I get those eggs on
and they look pretty good.
436
00:15:36,867 --> 00:15:38,166
[Guy] Four, three,
437
00:15:38,166 --> 00:15:41,066
two, one.
438
00:15:41,066 --> 00:15:42,533
Chefs, that's it.
Stop working.
439
00:15:42,533 --> 00:15:45,054
-Ooh, wow.
-Wow. Well done.
440
00:15:45,054 --> 00:15:45,266
-Ooh, wow.
-Wow. Well done.
441
00:15:45,266 --> 00:15:46,800
-Well done.
-[Guy] Wow.
442
00:15:48,166 --> 00:15:51,066
All right, chefs.
Time to sell those
best-selling brunches
443
00:15:51,066 --> 00:15:52,000
to the judges.
444
00:16:02,467 --> 00:16:04,266
All right, judges, this is it.
Game one
445
00:16:04,266 --> 00:16:06,166
of our Triple D all day.
446
00:16:06,166 --> 00:16:08,166
They got to play a little
Think Small.
447
00:16:08,166 --> 00:16:10,166
Chef Cory, you're up first.
448
00:16:10,166 --> 00:16:11,500
Tell us about this dish.
449
00:16:11,500 --> 00:16:13,100
My bestselling brunch item,
450
00:16:13,100 --> 00:16:16,166
that we have at the restaurant
is a Croque Madame.
451
00:16:16,166 --> 00:16:18,634
And what we're working with,
just some grilled ciabatta,
452
00:16:18,634 --> 00:16:20,634
a little Dijon mustard
on the bottom,
453
00:16:20,634 --> 00:16:22,367
uh, melted Swiss.
454
00:16:22,367 --> 00:16:25,433
I made a bechamel sauce
and, uh, duck eggs.
455
00:16:26,500 --> 00:16:27,734
This is delicious.
456
00:16:27,734 --> 00:16:28,248
I understand why customers
come into your restaurant
457
00:16:28,248 --> 00:16:31,000
I understand why customers
come into your restaurant
458
00:16:31,000 --> 00:16:32,367
and crave this dish.
459
00:16:32,367 --> 00:16:34,100
Because there are so many
delicious layers.
460
00:16:34,100 --> 00:16:36,800
I think the toast on the bread
is perfect.
461
00:16:36,800 --> 00:16:39,433
And it was great the way
you developed these flavors.
462
00:16:40,000 --> 00:16:41,500
When you're playing
Think Small,
463
00:16:41,500 --> 00:16:43,734
you have
to really think smart.
464
00:16:43,734 --> 00:16:45,367
And that's exactly
what you did here.
465
00:16:45,367 --> 00:16:47,900
Every single one
of the ingredients that
you got
466
00:16:47,900 --> 00:16:50,166
is present and necessary
467
00:16:50,166 --> 00:16:51,900
for this dish to work.
468
00:16:51,900 --> 00:16:54,734
Also, making a bechamel
out of cream
instead of out of milk
469
00:16:54,734 --> 00:16:58,166
is adding a little bit
of sweetness, adding richness,
adding texture.
470
00:16:58,166 --> 00:16:58,248
So, that you're getting
all that huge brunch flavor,
471
00:16:58,248 --> 00:17:00,500
So, that you're getting
all that huge brunch flavor,
472
00:17:00,500 --> 00:17:03,166
but you're not using up
a ton of space.
473
00:17:03,166 --> 00:17:06,000
That mustard,
you were heavy handed with it,
474
00:17:06,000 --> 00:17:08,467
and I'm so glad that you were,
because everything
475
00:17:08,467 --> 00:17:11,000
is so rich, and that
cuts the richness...
476
00:17:11,000 --> 00:17:13,000
-Oh, wonderful.
-[Maneet] ...and that
is delicious.
477
00:17:13,000 --> 00:17:16,266
To me, I wish that the egg was
a little more runny.
478
00:17:16,266 --> 00:17:17,533
Because that would have...
479
00:17:17,533 --> 00:17:19,467
-Absolutely.
-[Maneet] ...that's what
you know Croque Madame
480
00:17:19,467 --> 00:17:21,900
is all about. I think
this is over cooked.
481
00:17:21,900 --> 00:17:23,166
Great. Thank you very much.
482
00:17:23,166 --> 00:17:25,467
All right.
Thank you very much.
483
00:17:25,467 --> 00:17:27,000
Up next, Chef Rachel.
484
00:17:27,000 --> 00:17:28,248
I did a Pork Belly Benedict.
485
00:17:28,248 --> 00:17:28,600
I did a Pork Belly Benedict.
486
00:17:28,600 --> 00:17:31,000
I also rendered down
the slab bacon,
487
00:17:31,000 --> 00:17:33,533
and added that into emulsify
with my hollandaise
488
00:17:33,533 --> 00:17:34,734
instead of just simply butter.
489
00:17:34,734 --> 00:17:36,734
Then you have
a fried duck egg on top,
490
00:17:37,166 --> 00:17:38,467
topped off with chives.
491
00:17:38,467 --> 00:17:40,533
That little-bitty bag,
you did a great job
492
00:17:40,533 --> 00:17:43,467
grabbing the ingredients
that had a ton
of richness and flavor.
493
00:17:43,467 --> 00:17:46,166
Duck eggs are delightful.
494
00:17:46,166 --> 00:17:48,467
They're luscious.
They feel like brunch.
495
00:17:48,467 --> 00:17:51,900
So does slab bacon.
Those both feel like
something special
496
00:17:51,900 --> 00:17:54,467
that you don't
make at home necessarily.
497
00:17:54,467 --> 00:17:57,100
I wish you would cook
the English muffin more
'cause it's a little soggy.
498
00:17:57,100 --> 00:17:58,000
Sure.
499
00:17:58,000 --> 00:17:58,248
Your choices are spectacular.
500
00:17:58,248 --> 00:18:00,100
Your choices are spectacular.
501
00:18:00,100 --> 00:18:04,000
I mean, it... For me it speaks
that you shopped very well.
502
00:18:04,000 --> 00:18:05,734
You chose an item
like that pork belly
503
00:18:05,734 --> 00:18:07,867
that has so much
inherent flavor.
504
00:18:07,867 --> 00:18:09,900
Right, let it speak
for itself.
505
00:18:09,900 --> 00:18:13,900
I was really afraid that
the "pork belly" part
506
00:18:13,900 --> 00:18:15,900
would not be cooked
through and through,
507
00:18:15,900 --> 00:18:18,467
but it's beautifully done.
Loved the egg.
508
00:18:18,467 --> 00:18:21,634
The egg is runny
and it is... The richness
509
00:18:21,634 --> 00:18:24,600
that it adds to the dish
is amazing.
510
00:18:24,600 --> 00:18:27,634
The hollandaise
needs some help.
511
00:18:28,734 --> 00:18:31,600
Right? You said it will
have some spice,
the hot sauce.
512
00:18:31,600 --> 00:18:34,266
It is reading very flat.
513
00:18:34,266 --> 00:18:35,467
Understood.
514
00:18:35,467 --> 00:18:37,000
All right.
Thank you very much.
515
00:18:37,000 --> 00:18:39,000
Not to be out done, Chef Dave.
516
00:18:39,000 --> 00:18:41,734
So, at my restaurant,
at Third Wave,
Shrimp and Grits
517
00:18:41,734 --> 00:18:43,000
are the king and the castle.
518
00:18:43,000 --> 00:18:45,467
Has some chorizo in it
and bacon.
519
00:18:45,467 --> 00:18:47,533
Uh, oh, a little
sunny side up egg,
520
00:18:47,533 --> 00:18:50,166
charred a little bacon
on the side,
tried to incorporate that
521
00:18:50,166 --> 00:18:52,867
into my grits
to kind of round out
that flavors
522
00:18:52,867 --> 00:18:55,233
best I could.
But I hope you enjoy it.
523
00:18:56,166 --> 00:18:58,248
I love the idea
of Shrimp and Grits.
524
00:18:58,248 --> 00:19:00,066
I love the idea
of Shrimp and Grits.
525
00:19:00,066 --> 00:19:02,266
-Right.
-I think in this instance,
526
00:19:02,266 --> 00:19:04,800
you could have
left off the shrimp.
527
00:19:04,800 --> 00:19:06,900
-Right.
-[Damaris] Because you had
a tiny bag,
528
00:19:06,900 --> 00:19:09,734
and you needed to edit.
I would have edited out
the shrimp.
529
00:19:09,734 --> 00:19:11,734
Because the masterpiece,
530
00:19:11,734 --> 00:19:13,800
is the chorizo and the bacon.
531
00:19:13,800 --> 00:19:17,800
It's so crunchy
and so flavorful.
532
00:19:17,800 --> 00:19:20,967
Honestly, pork and eggs
and grits, I'm in all day.
533
00:19:21,600 --> 00:19:22,867
Thank you, Chef.
534
00:19:22,867 --> 00:19:25,734
Beautiful plating.
I really like the bowl
that you chose as well.
535
00:19:25,734 --> 00:19:27,800
I think the grits needs
a little bit more love.
536
00:19:27,800 --> 00:19:28,248
It's lacking some flavor.
It's a little too watery.
537
00:19:28,248 --> 00:19:31,166
It's lacking some flavor.
It's a little too watery.
538
00:19:31,166 --> 00:19:35,367
The bacon has been cooked till
beautiful and crispy
539
00:19:35,367 --> 00:19:37,166
and that gives it
that texture,
540
00:19:37,166 --> 00:19:40,166
that... nuggets of saltiness
that you get is,
541
00:19:40,166 --> 00:19:41,266
it's really addictive.
542
00:19:41,266 --> 00:19:44,266
The egg
has been cooked perfectly.
543
00:19:44,266 --> 00:19:47,734
I do think,
in terms of gameplay,
544
00:19:47,734 --> 00:19:51,266
this need at least
another ingredient.
545
00:19:51,266 --> 00:19:52,266
-Right.
-Maybe a dairy,
546
00:19:52,266 --> 00:19:54,367
or even something fresh.
547
00:19:54,367 --> 00:19:56,800
-Right.
-[Maneet] But in terms
of flavors,
548
00:19:56,800 --> 00:19:58,248
you have hit the savoriness,
the deliciousness.
549
00:19:58,248 --> 00:20:00,166
you have hit the savoriness,
the deliciousness.
550
00:20:00,166 --> 00:20:02,166
Right on. Thank you, Chef.
551
00:20:02,166 --> 00:20:04,100
Okay, judges,
thank you very much.
552
00:20:04,100 --> 00:20:07,000
Chefs, uh,
it ain't easy, is it?
553
00:20:07,000 --> 00:20:08,266
We're gonna send you back
to the kitchen.
554
00:20:08,266 --> 00:20:10,166
We'll call you back
when we have a decision.
555
00:20:10,166 --> 00:20:11,533
Well done. Thank you.
556
00:20:13,000 --> 00:20:18,166
Judges, whose
bestselling brunch were you
not so quite sold on?
557
00:20:32,500 --> 00:20:33,467
Judges, thank you very much.
558
00:20:33,467 --> 00:20:34,900
Go ahead and bring our
chefs back in, please.
559
00:20:35,967 --> 00:20:37,266
The score, 50 points
available.
560
00:20:37,266 --> 00:20:38,500
20 points available game play.
561
00:20:38,500 --> 00:20:39,734
20 points available taste.
562
00:20:39,734 --> 00:20:41,266
10 available for plating.
563
00:20:41,266 --> 00:20:42,734
Dave, let's take a look here.
564
00:20:43,467 --> 00:20:45,333
14 out of 20 in gameplay.
565
00:20:46,000 --> 00:20:48,066
16 out of 20 in taste.
566
00:20:48,066 --> 00:20:49,533
8 out of 20 for plating,
567
00:20:49,533 --> 00:20:50,800
for 38.
568
00:20:51,533 --> 00:20:52,967
38, not bad.
569
00:20:52,967 --> 00:20:54,000
Rachel,
570
00:20:54,634 --> 00:20:56,800
16 out of 20 for game play.
571
00:20:57,367 --> 00:20:58,560
17 out of 20 for taste.
572
00:20:58,560 --> 00:20:59,166
17 out of 20 for taste.
573
00:20:59,166 --> 00:21:00,166
8 for plating,
574
00:21:00,166 --> 00:21:01,367
for 41.
575
00:21:01,367 --> 00:21:02,266
[whispers] Yes.
576
00:21:02,266 --> 00:21:03,734
Nicely done.
577
00:21:03,734 --> 00:21:06,800
Cory, you got to get better
than a 38, pal.
578
00:21:08,367 --> 00:21:10,467
16 out of 20 in gameplay.
579
00:21:11,066 --> 00:21:12,734
17 out of 20 in taste.
580
00:21:12,734 --> 00:21:14,634
8 out of 10 for plating,
581
00:21:14,634 --> 00:21:16,333
for a 41, a tie.
582
00:21:16,634 --> 00:21:17,634
A tie.
583
00:21:17,634 --> 00:21:18,734
Congratulations.
584
00:21:18,734 --> 00:21:20,266
Unfortunately...
585
00:21:20,266 --> 00:21:23,166
uh, lowest score in the first
round goes home.
586
00:21:23,166 --> 00:21:24,634
But I will tell you this,
587
00:21:24,634 --> 00:21:27,367
Dave, there's no way I'm
sending you home, buddy.
588
00:21:27,367 --> 00:21:28,560
I wanna see what you're
gonna do.
589
00:21:28,560 --> 00:21:28,900
I wanna see what you're
gonna do.
590
00:21:29,266 --> 00:21:30,166
Okay?
591
00:21:30,166 --> 00:21:32,000
You're too good of a chef.
592
00:21:32,000 --> 00:21:33,500
I wanna see these
numbers go up
593
00:21:33,500 --> 00:21:35,533
and I wanna see you bring
the next round.
594
00:21:35,533 --> 00:21:36,867
Judges, thank you very much.
595
00:21:36,867 --> 00:21:38,734
Second and final round
starts now.
596
00:21:38,734 --> 00:21:40,000
Chefs, back to your carts.
597
00:21:40,266 --> 00:21:41,367
Good luck.
598
00:21:43,634 --> 00:21:45,367
All right, chefs. Here we are.
599
00:21:45,367 --> 00:21:48,166
This is the final round
of Triple-D All Day.
600
00:21:48,166 --> 00:21:50,266
You woke up the judges
with brunch in round one.
601
00:21:50,266 --> 00:21:51,166
It was dynamite.
602
00:21:51,166 --> 00:21:52,900
So, I think, for the final
challenge,
603
00:21:52,900 --> 00:21:55,533
I want you to take them
into the night
604
00:21:56,166 --> 00:21:58,560
with an updated diner dinner.
605
00:21:58,560 --> 00:21:59,533
with an updated diner dinner.
606
00:21:59,533 --> 00:22:02,367
Give them your own
special spin
607
00:22:02,367 --> 00:22:05,734
that put your restaurant
on the Triple-D map.
608
00:22:05,734 --> 00:22:07,967
And this time, we're gonna
let you use shopping carts.
609
00:22:07,967 --> 00:22:09,533
[chuckles]
610
00:22:17,900 --> 00:22:19,000
[Guy] Hunter?
611
00:22:19,533 --> 00:22:20,900
Yeah, what's going on?
612
00:22:21,867 --> 00:22:23,166
What's going on?
613
00:22:23,166 --> 00:22:26,066
You had asked me to
get them some diner stuff,
614
00:22:26,066 --> 00:22:27,533
like some classic diner
ingredients.
615
00:22:27,533 --> 00:22:28,560
Why did you put stuff
in their carts?
616
00:22:28,560 --> 00:22:29,166
Why did you put stuff
in their carts?
617
00:22:29,166 --> 00:22:30,066
Well, you said get it
for them.
618
00:22:30,066 --> 00:22:31,967
So I got, you know, strawberry
ice cream,
619
00:22:31,967 --> 00:22:33,066
boxed mashed potatoes
620
00:22:33,066 --> 00:22:34,734
and canned chicken
noodle soup.
621
00:22:34,734 --> 00:22:36,266
I thought it'd be fun,
it's kind of like
a diner classic.
622
00:22:36,266 --> 00:22:37,734
So here,
these are little gifts
623
00:22:37,734 --> 00:22:39,967
-to remind them.
-Okay, but yeah, the thing is,
624
00:22:39,967 --> 00:22:42,166
you gave Chef Dave
the ice cream
625
00:22:42,166 --> 00:22:43,900
and Chef Rachel
gets mashed potatoes.
626
00:22:43,900 --> 00:22:45,367
Maybe that's one dish?
627
00:22:45,367 --> 00:22:47,266
Yeah, I... I didn't think
about that.
628
00:22:47,266 --> 00:22:49,166
I didn't know you wanted
to give all the same
ingredients.
629
00:22:49,166 --> 00:22:50,367
I don't know, I was just...
630
00:22:50,367 --> 00:22:51,867
Are you happy
with what you have?
631
00:22:51,867 --> 00:22:52,867
I'm not at all, Chef.
632
00:22:52,867 --> 00:22:54,000
I got an idea.
633
00:22:54,867 --> 00:22:56,367
Everybody will get ice cream,
634
00:22:56,367 --> 00:22:58,500
chicken noodle soup
and boxed mashed potatoes.
635
00:22:58,500 --> 00:22:58,560
And you must incorporate
those mandatory ingredients
636
00:22:58,560 --> 00:23:01,533
And you must incorporate
those mandatory ingredients
637
00:23:01,533 --> 00:23:03,533
into your updated
diner dinner.
638
00:23:03,533 --> 00:23:05,367
I hate this idea.
639
00:23:05,367 --> 00:23:07,066
You have 30 minutes
640
00:23:07,066 --> 00:23:09,967
to shop, prepare, plate
and incorporate
641
00:23:09,967 --> 00:23:11,266
the three mandatory
ingredients.
642
00:23:11,266 --> 00:23:13,734
Don't worry,
I'll bring those ingredients
over to your station.
643
00:23:13,734 --> 00:23:15,533
The three of you gonna
have to use
644
00:23:15,533 --> 00:23:18,166
originally two of those
or one of those ingredients.
645
00:23:18,166 --> 00:23:20,800
Now you go and you put
yourself into a situation.
646
00:23:23,734 --> 00:23:25,166
If he didn't look back,
647
00:23:25,166 --> 00:23:26,634
you would've had him
for a long time.
648
00:23:26,634 --> 00:23:27,900
There you go.
649
00:23:27,900 --> 00:23:28,560
That was good.
650
00:23:28,560 --> 00:23:29,000
That was good.
651
00:23:29,166 --> 00:23:30,266
[exclaims]
652
00:23:31,066 --> 00:23:34,367
I have to make an updated
diner dinner.
653
00:23:34,367 --> 00:23:37,533
Using not only one crazy
ingredient,
654
00:23:37,533 --> 00:23:38,500
but three.
655
00:23:38,500 --> 00:23:39,734
Canned chicken soup,
656
00:23:39,734 --> 00:23:41,266
strawberry ice cream
657
00:23:41,266 --> 00:23:43,166
and boxed mashed potatoes.
658
00:23:43,166 --> 00:23:45,800
Unbelievable, what am I gonna
do with this?
659
00:23:46,367 --> 00:23:48,367
Oh, come on, come on, come on.
660
00:23:48,367 --> 00:23:50,533
Okay, updated diner?
661
00:23:50,533 --> 00:23:53,000
We have instant potatoes
that we have to use.
662
00:23:53,000 --> 00:23:55,166
[in a sing-song voice]
Why don't you have what
I want?
663
00:23:55,166 --> 00:23:56,967
Being from the south,
being potatoes,
664
00:23:56,967 --> 00:23:58,560
goes pretty well,
it's pretty common.
665
00:23:58,560 --> 00:23:58,734
goes pretty well,
it's pretty common.
666
00:23:58,734 --> 00:24:01,367
Skirt steak
can be very flavorful.
667
00:24:03,166 --> 00:24:04,900
The strawberry ice cream
is horrible.
668
00:24:06,166 --> 00:24:07,533
Fruit and wine goes together.
669
00:24:07,533 --> 00:24:09,533
I can throw in my strawberry
ice cream here
670
00:24:09,533 --> 00:24:12,533
and can make
a strawberry wine sauce.
671
00:24:12,533 --> 00:24:15,000
Chicken stock, chicken stock,
chicken stock...
672
00:24:15,000 --> 00:24:18,467
To add in with my chicken
noodle soup,
673
00:24:18,467 --> 00:24:21,266
to make the instant
mashed potatoes.
674
00:24:21,266 --> 00:24:22,634
All right,
let's do this thing.
675
00:24:24,266 --> 00:24:25,533
-What are you thinking, Chef?
-Me?
676
00:24:25,533 --> 00:24:27,166
I was thinking
chicken fried steak
677
00:24:27,166 --> 00:24:28,560
or just gonna get
a little off the wall
with the sauce there.
678
00:24:28,560 --> 00:24:29,634
or just gonna get
a little off the wall
with the sauce there.
679
00:24:29,634 --> 00:24:30,734
Okay.
680
00:24:30,734 --> 00:24:33,367
Updating this, I'm gonna be
grabbing a New York strip.
681
00:24:33,367 --> 00:24:35,967
It's nice and fatty
and has that nice
marbling to it.
682
00:24:35,967 --> 00:24:37,867
I have three whammies to use.
683
00:24:37,867 --> 00:24:39,367
I'm thinking I can use
684
00:24:39,367 --> 00:24:40,634
two whammies in one.
685
00:24:40,634 --> 00:24:42,266
Boxed mashed potatoes
686
00:24:42,266 --> 00:24:44,066
fortified with
chicken noodle soup.
687
00:24:44,066 --> 00:24:47,233
The minute
they threw the strawberry
ice cream in there,
688
00:24:47,967 --> 00:24:49,634
[whooshes]
689
00:24:49,634 --> 00:24:51,634
Yeah, I have no clue
what we're gonna do
with that one.
690
00:24:51,634 --> 00:24:53,066
With chicken fried steak,
691
00:24:53,066 --> 00:24:55,533
you're gonna be putting
some sort of gravy
over the top of it.
692
00:24:55,533 --> 00:24:56,600
There we go.
693
00:24:56,600 --> 00:24:58,560
Ice cream is something I can
use to create a sauce.
694
00:24:58,560 --> 00:24:59,634
Ice cream is something I can
use to create a sauce.
695
00:24:59,634 --> 00:25:02,734
And somehow mask the
sweetness of the strawberries
696
00:25:02,734 --> 00:25:04,500
with other ingredients.
697
00:25:04,500 --> 00:25:06,867
Cream, sour cream, some thyme,
698
00:25:06,867 --> 00:25:08,634
and a little balsamic vinegar.
699
00:25:09,533 --> 00:25:10,800
There we go.
700
00:25:12,367 --> 00:25:13,734
All right, I'm ready now.
701
00:25:13,734 --> 00:25:14,867
I'm the underdog,
702
00:25:14,867 --> 00:25:16,967
I got to bring it this time.
703
00:25:16,967 --> 00:25:21,533
It's got to be a savory
pot hot, steamy goodness.
704
00:25:21,533 --> 00:25:23,100
We're going for
that roasted chicken.
705
00:25:24,000 --> 00:25:25,266
More diner-like.
706
00:25:25,266 --> 00:25:26,900
My gameplan is to
707
00:25:26,900 --> 00:25:28,560
make a roasted chicken
dinner over mashed potatoes
708
00:25:28,560 --> 00:25:30,867
make a roasted chicken
dinner over mashed potatoes
709
00:25:30,867 --> 00:25:33,100
with some updated veggies.
710
00:25:33,100 --> 00:25:36,867
I chose the bok choy
because the canned chicken
soup will soften it
711
00:25:36,867 --> 00:25:38,367
if I slowly simmer it.
712
00:25:38,367 --> 00:25:41,500
And grabbed cream for
the boxed mashed potatoes.
713
00:25:41,500 --> 00:25:42,867
Made a mistake one time,
714
00:25:42,867 --> 00:25:44,367
not gonna make
a mistake again.
715
00:25:44,367 --> 00:25:47,066
Last time, I forgot
the herb element.
716
00:25:47,066 --> 00:25:50,266
So I'm gonna make up for it
this round.
717
00:25:50,266 --> 00:25:53,266
I'm gonna make a sauce
out of the strawberry
ice cream.
718
00:25:54,867 --> 00:25:56,066
Let's go for it.
719
00:25:56,066 --> 00:25:57,533
Now, I know how good
these chefs are.
720
00:25:57,533 --> 00:25:58,560
I want to give them a chance.
721
00:25:58,560 --> 00:25:58,867
I want to give them a chance.
722
00:25:58,867 --> 00:26:01,066
I think someone getting
stuck with ice cream
is just too much.
723
00:26:01,066 --> 00:26:03,166
So have to make the audible.
724
00:26:03,166 --> 00:26:04,166
So they're all gonna get
ice cream,
725
00:26:04,166 --> 00:26:05,467
all gonna get mashed potatoes
726
00:26:05,467 --> 00:26:07,066
and all gonna get chicken
noodle soup.
727
00:26:07,066 --> 00:26:08,734
Now, we'll see what they
chose to do with it.
728
00:26:08,734 --> 00:26:11,634
And they got to the updated
diner dinner.
729
00:26:22,600 --> 00:26:26,734
They have to make an
updated diner dinner.
730
00:26:26,734 --> 00:26:29,533
Now the playing field
is leveled.
731
00:26:29,533 --> 00:26:33,867
The playing field of my palate
is not pumped about ice cream,
732
00:26:33,867 --> 00:26:35,867
canned chicken noodle soup
733
00:26:35,867 --> 00:26:38,800
and boxed mashed potatoes.
[exclaims in disgust]
734
00:26:39,734 --> 00:26:41,367
[Guy yells]
Twenty-five minutes.
735
00:26:41,367 --> 00:26:43,634
Maneet, do you know of this
place Bottle Cap in Nashville?
736
00:26:43,634 --> 00:26:44,900
Yes, I do.
737
00:26:44,900 --> 00:26:46,467
She's sharp, she's fast.
738
00:26:46,467 --> 00:26:46,700
Matter of fact,
there are certain chefs
that will stand out.
739
00:26:46,700 --> 00:26:49,100
Matter of fact,
there are certain chefs
that will stand out.
740
00:26:49,100 --> 00:26:50,800
And these three really did.
741
00:26:50,800 --> 00:26:52,000
We're gonna do a...
742
00:26:52,000 --> 00:26:53,867
uh, marinated skirt steak
743
00:26:53,867 --> 00:26:56,734
on mashed potatoes,
some fried brussels.
744
00:26:56,734 --> 00:26:59,533
We're gonna use
the liquid from the soup
745
00:26:59,533 --> 00:27:01,367
to rehydrate the potatoes.
746
00:27:01,367 --> 00:27:03,000
And then for the ice scream,
747
00:27:03,000 --> 00:27:07,000
gonna do a strawberry
red wine glaze.
748
00:27:07,000 --> 00:27:09,100
The first thing that
I get started on is the steak.
749
00:27:09,100 --> 00:27:12,100
Because I know that that is
going to take me the longest.
750
00:27:12,100 --> 00:27:15,433
Especially with
vacuum sealing it, trying to
get those flavors in.
751
00:27:16,166 --> 00:27:16,700
A little bit of vinegar...
752
00:27:16,700 --> 00:27:17,533
A little bit of vinegar...
753
00:27:17,533 --> 00:27:20,467
Dropping it into the water to
do quick sous vide
754
00:27:20,467 --> 00:27:22,734
and then I have to also finish
it on the grill.
755
00:27:22,734 --> 00:27:24,266
You can vacuum seal that
756
00:27:24,266 --> 00:27:27,867
and all that flavor
is immediately going
into the skirt steak.
757
00:27:27,867 --> 00:27:32,166
I need to start to get
the strawberry ice cream
melting down,
758
00:27:32,166 --> 00:27:34,166
so that I can add in
the red wine.
759
00:27:36,467 --> 00:27:37,734
Garlic paste.
760
00:27:37,734 --> 00:27:40,900
You could absolutely make
a cream sauce
out of ice cream.
761
00:27:40,900 --> 00:27:42,100
It's gonna be
a little bit sweet,
762
00:27:42,100 --> 00:27:44,467
but you can balance out
with vinegar and salt.
763
00:27:44,467 --> 00:27:46,700
[Rachel] I'm hoping that this
rosemary will cook down into
this sauce in time
764
00:27:46,700 --> 00:27:48,367
[Rachel] I'm hoping that this
rosemary will cook down into
this sauce in time
765
00:27:48,367 --> 00:27:51,166
and take away
from the fact that there's
cream in this sauce.
766
00:27:51,166 --> 00:27:54,734
I'm hoping that ice cream
will, kind of, act as like
a heavy cream,
767
00:27:54,734 --> 00:27:58,600
so I can kind of get
a little bit of glaze
to go over the steak.
768
00:27:58,600 --> 00:28:00,600
I'm going for
a reduction here,
769
00:28:00,600 --> 00:28:02,100
so I need this to reduce.
770
00:28:05,266 --> 00:28:06,867
What are you making, Cory?
771
00:28:06,867 --> 00:28:09,100
We're doing
chicken fried steak.
772
00:28:09,100 --> 00:28:12,266
Uh, then I get a little off
the wall with the gravy.
773
00:28:12,266 --> 00:28:15,000
We're gonna incorporate
that strawberry ice cream
into it.
774
00:28:15,000 --> 00:28:16,700
Into a gravy to top it.
775
00:28:16,700 --> 00:28:17,000
Into a gravy to top it.
776
00:28:17,000 --> 00:28:20,100
Pounding it down is going
to tenderize the steak.
777
00:28:21,100 --> 00:28:25,266
The degustation is just
all-purpose flour and eggs.
778
00:28:28,100 --> 00:28:31,533
So I get them dredged up
and I put them
into the fryer.
779
00:28:33,734 --> 00:28:36,634
Next, I need to get working
on these boxed
mashed potatoes
780
00:28:36,634 --> 00:28:38,100
with chicken noodle soup.
781
00:28:38,100 --> 00:28:39,166
I'm getting rid of noodles
782
00:28:39,166 --> 00:28:43,000
and I'm just gonna basically
use the broth in the soup.
783
00:28:43,000 --> 00:28:44,734
And I'm gonna put that
into my mashed potatoes.
784
00:28:44,734 --> 00:28:46,700
I think the last time
I saw boxed mashed potatoes
or used them
785
00:28:46,700 --> 00:28:48,266
I think the last time
I saw boxed mashed potatoes
or used them
786
00:28:48,266 --> 00:28:51,266
was when I was in a high chair
and my mom made them for me.
787
00:28:53,467 --> 00:28:55,100
I'm tasting
these mashed potatoes
788
00:28:55,100 --> 00:28:57,634
and they're just getting
thicker and thicker.
789
00:28:57,634 --> 00:28:59,166
It tastes
like instant potatoes.
790
00:28:59,166 --> 00:29:01,867
I'm hoping to fix this
by adding more broth,
791
00:29:01,867 --> 00:29:03,800
adding more cream,
adding more butter.
792
00:29:06,867 --> 00:29:07,900
What's on the menu?
793
00:29:09,100 --> 00:29:11,467
A hearty diner-updated
794
00:29:11,467 --> 00:29:13,100
chicken dish
over mashed potatoes.
795
00:29:13,100 --> 00:29:15,266
Gonna try to pull it
out of the ice cream
796
00:29:15,266 --> 00:29:16,700
and kind of put together
a type of gravy.
797
00:29:16,700 --> 00:29:17,000
and kind of put together
a type of gravy.
798
00:29:17,166 --> 00:29:18,100
Got you.
799
00:29:18,100 --> 00:29:19,867
So the first thing I got
to get started on
800
00:29:19,867 --> 00:29:21,266
is my boxed mashed potatoes.
801
00:29:21,266 --> 00:29:24,000
Instant mashed potatoes
kind of taste like air.
802
00:29:24,000 --> 00:29:26,467
So you got to add a lot
of flavor to it.
803
00:29:26,467 --> 00:29:28,000
So I'm gonna bring
that cream over
804
00:29:28,000 --> 00:29:30,100
and I'm gonna add it
to my mashed potatoes.
805
00:29:31,367 --> 00:29:32,467
There's my fat.
806
00:29:32,467 --> 00:29:35,467
Next, I'm gonna work on
my vegetables.
807
00:29:35,467 --> 00:29:39,100
I'm gonna set these bok choys
down in the broth.
808
00:29:39,100 --> 00:29:40,800
With this mandatory
chicken soup,
809
00:29:40,800 --> 00:29:43,166
I'm gonna steep
my vegetables with it.
810
00:29:43,166 --> 00:29:45,600
It's probably got some
pretty decent broth flavor,
811
00:29:45,600 --> 00:29:46,700
but I wanna use
all the elements in it
to play the game.
812
00:29:46,700 --> 00:29:48,800
but I wanna use
all the elements in it
to play the game.
813
00:29:49,800 --> 00:29:52,166
You know, I'm about three
points down from these guys.
814
00:29:52,166 --> 00:29:54,166
I know the skills that I have.
815
00:29:54,166 --> 00:29:56,900
But I know I also got to
make up some points.
816
00:29:56,900 --> 00:29:59,100
So I got to bring
it this time.
817
00:30:00,634 --> 00:30:02,533
[Guy yells]
Fifteen minutes, 15 left.
818
00:30:03,634 --> 00:30:04,900
Chef, give me the gameplan.
819
00:30:05,867 --> 00:30:08,900
So right now we have our...
820
00:30:09,467 --> 00:30:11,166
skirt steak.
821
00:30:11,166 --> 00:30:13,467
Vacuum sealed it,
I'm trying to do a little
quick sous vide
822
00:30:13,467 --> 00:30:14,867
with some red wine,
some herbs.
823
00:30:14,867 --> 00:30:16,700
-Just trying to get as much
flavor in there as possible.
-Got it.
824
00:30:16,700 --> 00:30:17,533
-Just trying to get as much
flavor in there as possible.
-Got it.
825
00:30:17,533 --> 00:30:21,900
And the mashed potatoes
are those getting cut with
real potatoes or just...
826
00:30:21,900 --> 00:30:23,533
Making more kind of like
a puree.
827
00:30:23,734 --> 00:30:25,100
Got it.
828
00:30:25,100 --> 00:30:28,000
And now it's time for
a boxed mashed potatoes.
829
00:30:28,000 --> 00:30:31,467
I also had the canned
chicken noodle soup
that I have to utilize.
830
00:30:31,467 --> 00:30:33,100
I'm gonna use this broth.
831
00:30:33,100 --> 00:30:35,867
I have no idea how much
liquid these potatoes need.
832
00:30:35,867 --> 00:30:37,467
There's a lot riding
on this dish.
833
00:30:37,467 --> 00:30:39,100
I'm trying to work on
my own cook book,
834
00:30:39,100 --> 00:30:40,367
have been for a little while.
835
00:30:40,367 --> 00:30:42,467
I want it to not only
just be about food,
836
00:30:42,467 --> 00:30:45,800
but experiences, you know,
that I've had in kitchens.
837
00:30:45,800 --> 00:30:46,700
So I really wanna try to
bring those words
to life in the book.
838
00:30:46,700 --> 00:30:49,800
So I really wanna try to
bring those words
to life in the book.
839
00:30:50,734 --> 00:30:53,166
Cory is taking those chicken
fried steaks
840
00:30:53,166 --> 00:30:55,166
out of the basket right now.
841
00:30:55,166 --> 00:30:56,467
They look fantastic.
842
00:30:56,467 --> 00:30:57,533
What do you got here?
843
00:30:57,533 --> 00:30:59,367
-We're gonna be doing
a chicken fried steak.
-Okay.
844
00:30:59,367 --> 00:31:01,734
I'm gonna be incorporating
the chicken noodle soup
845
00:31:01,734 --> 00:31:03,100
-into the mashed potatoes.
-Got it.
846
00:31:03,100 --> 00:31:07,867
And I'm gonna be making
a gravy using the strawberry
ice cream.
847
00:31:07,867 --> 00:31:10,166
Fantastic, strawberry
ice cream gravy
is my favorite.
848
00:31:10,166 --> 00:31:11,100
Yeah.
849
00:31:11,100 --> 00:31:12,367
As the mashed potatoes
are working,
850
00:31:12,367 --> 00:31:16,166
I'm gonna start on this
strawberry ice cream gravy.
851
00:31:16,166 --> 00:31:16,700
I like strawberries.
852
00:31:16,700 --> 00:31:17,533
I like strawberries.
853
00:31:17,533 --> 00:31:19,867
Strawberry, so overpowering.
854
00:31:19,867 --> 00:31:22,266
This is gonna be a little off
the wall, but we're gonna
go with it.
855
00:31:22,266 --> 00:31:24,600
I need to take away
that sweetness.
856
00:31:24,600 --> 00:31:27,367
I'm adding cream,
some balsamic vinegar,
857
00:31:27,367 --> 00:31:30,634
a little bit of green onion
and also some thyme in there
858
00:31:30,634 --> 00:31:33,533
to really complement
and also try to mask
859
00:31:33,533 --> 00:31:35,533
the overpowering flavor
of ice cream.
860
00:31:38,734 --> 00:31:40,000
Aint there yet.
861
00:31:40,000 --> 00:31:42,467
I need to add some sort of
vegetable to my dish.
862
00:31:42,467 --> 00:31:45,734
Using the green onions that
I had for the gravy,
863
00:31:45,734 --> 00:31:46,700
let's grill up
some cebollitas.
864
00:31:46,700 --> 00:31:47,734
let's grill up
some cebollitas.
865
00:31:47,734 --> 00:31:51,166
So a cebollita is one those
green onions that we grill up
866
00:31:51,166 --> 00:31:52,734
and by adding
the lime juice to it
867
00:31:52,734 --> 00:31:55,634
I am pulling a little bit
of that green onion
flavor forward.
868
00:31:58,000 --> 00:31:59,734
All right, you work with
strawberry ice cream often?
869
00:32:00,166 --> 00:32:01,467
Uh, never, Chef.
870
00:32:01,467 --> 00:32:03,266
Okay.
871
00:32:03,266 --> 00:32:06,467
I really got to start working
on this other
whammy ingredient,
872
00:32:06,467 --> 00:32:07,867
strawberry ice cream.
873
00:32:07,867 --> 00:32:11,533
I'm gonna try to capitalize
on the sweet flavor
of the strawberry.
874
00:32:11,533 --> 00:32:13,867
Sweet and spicy
kind of go together.
875
00:32:13,867 --> 00:32:16,367
Trying to get these savory
flavors to come out.
876
00:32:16,367 --> 00:32:16,700
I never thought
that I would ever be
on national television,
877
00:32:16,700 --> 00:32:20,266
I never thought
that I would ever be
on national television,
878
00:32:20,266 --> 00:32:23,433
making an ice cream
gravy sauce.
879
00:32:25,266 --> 00:32:28,166
Next, I'm gonna start working
on this roasted chicken.
880
00:32:28,166 --> 00:32:29,600
I think it's great.
881
00:32:29,600 --> 00:32:31,100
Smart gameplay
882
00:32:31,100 --> 00:32:32,900
to utilize
that store-bought chicken.
883
00:32:35,000 --> 00:32:37,533
Let's get some flavor
in this chicken a little bit.
884
00:32:37,533 --> 00:32:39,734
In my restaurant, we serve
comforting food.
885
00:32:39,734 --> 00:32:41,734
So this
has got to be comforting.
886
00:32:41,734 --> 00:32:43,000
When those judges get into it,
887
00:32:43,000 --> 00:32:45,433
I want those flavors to be all
meshed together.
888
00:32:45,867 --> 00:32:46,700
Mmm.
889
00:32:46,700 --> 00:32:47,467
Mmm.
890
00:32:47,467 --> 00:32:49,266
Just needs the sugar
from that ice cream.
891
00:32:50,467 --> 00:32:56,433
This is an updated, elevated,
colorful diner dish.
892
00:32:57,533 --> 00:32:58,734
That's it.
893
00:32:58,734 --> 00:33:00,066
[Guy] Three minutes.
894
00:33:01,166 --> 00:33:03,266
So now it's time to plate.
895
00:33:05,734 --> 00:33:07,467
So I got a little
cast iron dish
896
00:33:07,467 --> 00:33:10,100
to put the strawberry ice
cream sauce in.
897
00:33:10,100 --> 00:33:11,867
Then chicken noodle soup,
898
00:33:11,867 --> 00:33:14,900
and it's the mashed
potato puree from there.
899
00:33:14,900 --> 00:33:16,700
The steak looks like it's
a nice perfect medium rare.
900
00:33:16,700 --> 00:33:17,634
The steak looks like it's
a nice perfect medium rare.
901
00:33:20,867 --> 00:33:23,867
To stick to the theme
of a dinner at a diner,
902
00:33:23,867 --> 00:33:25,266
I used an ice cream scoop.
903
00:33:25,266 --> 00:33:28,266
After that, I laid my chicken
fried steak.
904
00:33:28,266 --> 00:33:32,100
And then I draped
the grilled onions around
the mashed potatoes.
905
00:33:32,100 --> 00:33:36,100
Hoping my plating is gonna
make up for using boxed
mashed potatoes
906
00:33:36,100 --> 00:33:37,900
and strawberry ice cream.
907
00:33:39,734 --> 00:33:41,066
[Guy] Sixty seconds.
908
00:33:41,800 --> 00:33:43,000
[Dave] I'm building this dish.
909
00:33:43,000 --> 00:33:45,000
I have this beautiful brazed
bok choy.
910
00:33:45,000 --> 00:33:46,700
It's kicking up a notch
the flavors that's coming
out of this can.
911
00:33:46,700 --> 00:33:48,867
It's kicking up a notch
the flavors that's coming
out of this can.
912
00:33:48,867 --> 00:33:51,467
Then I'm gonna start topping
it with the roasted chicken
913
00:33:51,467 --> 00:33:55,367
and the stock
and all the spices
and the flavor
914
00:33:55,367 --> 00:33:56,800
that's been rendering down.
915
00:33:56,800 --> 00:33:59,166
Oh, wow. It looks really good.
916
00:33:59,166 --> 00:34:03,000
Then I'm gonna top it off
with this strawberry
ice cream.
917
00:34:03,000 --> 00:34:06,166
This is Triple-D
diner-worthy dish.
918
00:34:06,467 --> 00:34:07,734
[Guy] Three.
919
00:34:07,734 --> 00:34:08,734
Two.
920
00:34:08,900 --> 00:34:09,900
One.
921
00:34:09,900 --> 00:34:11,900
That's it, stop working chefs.
922
00:34:12,533 --> 00:34:14,166
Good job everybody.
923
00:34:15,166 --> 00:34:16,467
Good job, guys.
924
00:34:16,467 --> 00:34:16,700
[chuckles] Oh, man.
925
00:34:16,700 --> 00:34:18,100
[chuckles] Oh, man.
926
00:34:18,100 --> 00:34:19,367
I gotta tell you,
927
00:34:19,367 --> 00:34:21,867
the judges couldn't ask
for finer diner dinners.
928
00:34:21,867 --> 00:34:23,800
Let's take it to them,
right this way.
929
00:34:32,000 --> 00:34:33,166
All right, judges. This is it.
930
00:34:33,166 --> 00:34:35,734
Game two of Triple-D All Day.
931
00:34:35,734 --> 00:34:38,900
And they did an updated
diner dinner.
932
00:34:40,000 --> 00:34:40,867
Up first,
933
00:34:40,867 --> 00:34:42,066
Chef Rachel, what do you
have for us?
934
00:34:42,066 --> 00:34:43,533
What I've prepared
for you today
935
00:34:43,533 --> 00:34:46,266
is kind of a play-off
of like a steak dinner
that you'd find at a diner.
936
00:34:46,266 --> 00:34:47,467
I drained off the soup
937
00:34:47,467 --> 00:34:50,500
and incorporated the liquids
to rehydrate my potatoes.
938
00:34:50,500 --> 00:34:53,734
And then also on the side
you have a strawberry
ice cream
939
00:34:53,734 --> 00:34:55,266
with a red wine glaze
940
00:34:55,266 --> 00:34:57,800
that you could choose
to dip the steak in.
941
00:34:58,867 --> 00:34:58,941
[Richard] This skirt steak
is bananas.
942
00:34:58,941 --> 00:35:01,100
[Richard] This skirt steak
is bananas.
943
00:35:01,867 --> 00:35:03,066
So good.
944
00:35:03,066 --> 00:35:04,600
The flavor...
945
00:35:04,600 --> 00:35:06,967
By vacuum sealing it
the way you did
946
00:35:06,967 --> 00:35:08,634
is just off the charts.
947
00:35:08,634 --> 00:35:09,533
Thank you.
948
00:35:09,533 --> 00:35:13,066
Your plating screams
elevated diner.
949
00:35:13,066 --> 00:35:14,867
There's like fun little
playful touches
950
00:35:14,867 --> 00:35:19,266
with the little
side hustle of your wine
and ice cream sauce.
951
00:35:19,266 --> 00:35:20,600
Thank you.
952
00:35:20,600 --> 00:35:24,533
What you have managed
to do is take something
very comforting
953
00:35:25,166 --> 00:35:26,600
and elevate it.
954
00:35:26,600 --> 00:35:28,941
The way you have finished
it with fresh horse radish.
955
00:35:28,941 --> 00:35:30,600
The way you have finished
it with fresh horse radish.
956
00:35:30,600 --> 00:35:31,734
In terms of gameplay,
957
00:35:31,734 --> 00:35:34,367
your utilization
of the chicken noodle soup
958
00:35:34,367 --> 00:35:37,233
and the mashed potato
worked out great.
959
00:35:37,233 --> 00:35:40,367
The strawberry ice cream,
on the other hand,
960
00:35:40,367 --> 00:35:42,800
it doesn't look appealing.
961
00:35:43,367 --> 00:35:46,734
And red wine sauce with cream?
962
00:35:46,734 --> 00:35:50,800
That's not a combination
which should be introduced
on any plate.
963
00:35:51,233 --> 00:35:52,533
Fair.
964
00:35:52,533 --> 00:35:54,000
Up next, Chef Cory.
965
00:35:54,000 --> 00:35:56,600
I went with a nice upscaled
diner menu
966
00:35:56,600 --> 00:35:58,233
of a chicken fried steak.
967
00:35:58,233 --> 00:35:58,941
The mashed potatoes,
I did use some
of the chicken noodle soup
968
00:35:58,941 --> 00:36:01,266
The mashed potatoes,
I did use some
of the chicken noodle soup
969
00:36:01,266 --> 00:36:02,634
and broth in the potatoes.
970
00:36:02,634 --> 00:36:06,367
And then I fried up
the New York strip steak.
971
00:36:06,367 --> 00:36:09,734
And for the sauce, I used
some of the strawberry
ice cream
972
00:36:09,734 --> 00:36:12,734
and tried to balance out
with a little balsamic
973
00:36:12,734 --> 00:36:15,533
and fresh thyme
and green onion.
974
00:36:19,500 --> 00:36:21,467
I love the approach with
the chicken fried steak.
975
00:36:21,467 --> 00:36:22,967
I think it's a great idea.
976
00:36:22,967 --> 00:36:25,500
I love the flavor,
I love the texture
on the exterior.
977
00:36:25,500 --> 00:36:26,500
Thank you.
978
00:36:26,500 --> 00:36:28,941
Nothing says diner like
chicken fried steak.
979
00:36:28,941 --> 00:36:30,066
Nothing says diner like
chicken fried steak.
980
00:36:30,066 --> 00:36:31,867
And nothing says update
981
00:36:31,867 --> 00:36:34,266
like taking it
and plating it beautifully
982
00:36:34,266 --> 00:36:38,367
and making it feel like
you got chicken fried steak
in a fine dining restaurant.
983
00:36:38,367 --> 00:36:41,867
The grilled onions
are probably my favorite part
of the entire dish.
984
00:36:41,867 --> 00:36:44,000
And the way you finished it
with a little bit of acid,
985
00:36:44,000 --> 00:36:45,600
so with adding acidity
986
00:36:45,600 --> 00:36:48,367
that the dish needed
like crazy.
987
00:36:48,367 --> 00:36:50,066
Because everything is heavy.
988
00:36:50,066 --> 00:36:52,367
It's like rich and fatty
like diner food.
989
00:36:52,367 --> 00:36:54,367
The sauce
is a little bit sweet.
990
00:36:54,367 --> 00:36:58,233
For me, the problem is you
needed to hydrate the potatoes
a little bit more.
991
00:36:58,233 --> 00:36:58,941
The cream and the butter
are great idea,
992
00:36:58,941 --> 00:36:59,867
The cream and the butter
are great idea,
993
00:36:59,867 --> 00:37:02,000
but you needed some
more chicken noodle soup.
994
00:37:02,000 --> 00:37:03,266
Absolutely.
995
00:37:03,266 --> 00:37:04,600
Plating is beautiful.
996
00:37:04,600 --> 00:37:06,367
The sauce,
997
00:37:06,367 --> 00:37:09,867
I wish I had had a little less
of the ice cream in it,
998
00:37:09,867 --> 00:37:11,867
because the flavors
are actually good.
999
00:37:11,867 --> 00:37:14,367
It's just the sweetness
that overtakes it.
1000
00:37:14,367 --> 00:37:15,734
Well, thank you, Chef.
1001
00:37:15,734 --> 00:37:17,367
Okay, not to be outdone,
1002
00:37:17,367 --> 00:37:18,433
Chef Dave, you're up.
1003
00:37:19,100 --> 00:37:20,367
I wanted to really give you
1004
00:37:20,367 --> 00:37:23,066
a really nice roasted chicken
over vegetables
1005
00:37:23,066 --> 00:37:25,266
with a lot of elements
of color
1006
00:37:25,266 --> 00:37:27,734
and trend it out for you
a little bit.
1007
00:37:27,734 --> 00:37:28,941
I used the ice cream
as that sweet element,
1008
00:37:28,941 --> 00:37:30,734
I used the ice cream
as that sweet element,
1009
00:37:30,734 --> 00:37:32,634
so as you work your way down,
1010
00:37:32,634 --> 00:37:36,166
it's kind of like
a wonderful dinner
1011
00:37:36,166 --> 00:37:39,333
bringing it all together
with that savory note.
1012
00:37:41,734 --> 00:37:45,500
The flavors that you have
created in this dish
1013
00:37:45,500 --> 00:37:49,266
they are a testament to you
as a chef
1014
00:37:49,266 --> 00:37:50,500
creating flavors.
1015
00:37:50,500 --> 00:37:53,000
The heat, the savoriness,
the creaminess
1016
00:37:53,000 --> 00:37:55,066
that you get
from the potatoes.
1017
00:37:55,066 --> 00:37:58,634
The crunchiness that you get
from the vegetables
that you have added.
1018
00:37:58,634 --> 00:37:58,941
They all make sense
to my palate.
1019
00:37:58,941 --> 00:38:01,367
They all make sense
to my palate.
1020
00:38:01,367 --> 00:38:02,367
Right.
1021
00:38:02,367 --> 00:38:04,533
This dish,
when you look at it,
1022
00:38:05,166 --> 00:38:06,867
it's a little confused.
1023
00:38:06,867 --> 00:38:08,500
It would be most successful
1024
00:38:08,500 --> 00:38:10,867
if you had covered it with
some kind of bread or pastry
1025
00:38:10,867 --> 00:38:12,266
and called it a pot pie.
1026
00:38:12,266 --> 00:38:13,266
Right.
1027
00:38:13,266 --> 00:38:15,367
Because the flavors, I think,
are excellent.
1028
00:38:15,367 --> 00:38:17,166
The heat that you've added,
1029
00:38:17,166 --> 00:38:19,000
is lightening it all up.
1030
00:38:19,000 --> 00:38:22,533
You made really smart
decisions with the soup
and the potatoes.
1031
00:38:22,533 --> 00:38:24,734
They're, they're delicious
at the bottom.
1032
00:38:24,734 --> 00:38:26,367
Thank you, thank you.
1033
00:38:26,367 --> 00:38:28,867
You have really good textures,
you have really good flavors.
1034
00:38:28,867 --> 00:38:28,941
The potato puree
on the bottom,
1035
00:38:28,941 --> 00:38:30,266
The potato puree
on the bottom,
1036
00:38:30,266 --> 00:38:31,367
fantastic.
1037
00:38:31,367 --> 00:38:32,533
It is smart gameplay.
1038
00:38:32,533 --> 00:38:35,600
The strawberry ice cream
was not successful.
1039
00:38:35,600 --> 00:38:40,066
Both visually,
because it looked
like the shocking pink color.
1040
00:38:40,066 --> 00:38:42,600
And flavor-wise,
it only read sweet.
1041
00:38:42,600 --> 00:38:44,066
Mm-hmm, yeah.
1042
00:38:44,867 --> 00:38:46,000
All right, judges. Thank you.
1043
00:38:46,000 --> 00:38:47,500
Chefs, you didn't get
an easy one.
1044
00:38:47,500 --> 00:38:49,233
We're gonna send you
back to the kitchens.
1045
00:38:49,500 --> 00:38:50,867
A lot to discuss.
1046
00:38:50,867 --> 00:38:52,600
Anybody's game.
1047
00:38:52,600 --> 00:38:54,734
We'll call you back
when we have an answer,
thank you.
1048
00:38:54,734 --> 00:38:55,734
-Thank you.
-Thank you.
1049
00:38:55,734 --> 00:38:56,600
Thank you, Chef.
1050
00:38:58,867 --> 00:38:58,941
Judges, anyone's dinner
music to your ears?
1051
00:38:58,941 --> 00:39:01,533
Judges, anyone's dinner
music to your ears?
1052
00:39:04,367 --> 00:39:05,900
These are my Triple-D friends.
1053
00:39:06,867 --> 00:39:09,867
Dave at the bottom
with 38 at the beginning,
1054
00:39:09,867 --> 00:39:11,634
let's see how did in game two.
1055
00:39:12,734 --> 00:39:15,967
14 out of 20 in gameplay.
1056
00:39:15,967 --> 00:39:18,867
18 out of 20 in taste.
1057
00:39:18,867 --> 00:39:21,734
7 out of 10 for plating,
for 39.
1058
00:39:21,734 --> 00:39:23,166
And the score is 77.
1059
00:39:25,000 --> 00:39:25,900
Rachel,
1060
00:39:26,500 --> 00:39:28,800
15 out of 20 in gameplay.
1061
00:39:30,367 --> 00:39:33,266
17 out of 20 in taste.
1062
00:39:33,266 --> 00:39:36,266
8 out of 10 for plating,
for a 40.
1063
00:39:36,266 --> 00:39:37,800
Score of 81.
1064
00:39:39,967 --> 00:39:40,867
Cory...
1065
00:39:40,867 --> 00:39:42,233
40 or more, buddy.
1066
00:39:42,734 --> 00:39:44,467
15 out of 20.
1067
00:39:45,066 --> 00:39:47,266
16 out of 20.
1068
00:39:47,266 --> 00:39:49,600
8 out of 10, for 39.
1069
00:39:49,600 --> 00:39:50,867
At the score of 80.
1070
00:39:50,867 --> 00:39:52,500
Congratulations, Rachel.
1071
00:39:52,500 --> 00:39:54,367
81, you are a winner.
1072
00:39:54,367 --> 00:39:55,734
You're really good chefs.
1073
00:39:55,734 --> 00:39:57,867
I know what you do
in your restaurants.
1074
00:39:57,867 --> 00:39:58,941
Dave, I'm sorry to see you go.
1075
00:39:58,941 --> 00:39:59,500
Dave, I'm sorry to see you go.
1076
00:39:59,500 --> 00:40:01,066
Cory, sorry to see you
take off,
1077
00:40:01,066 --> 00:40:02,367
but live to cook another day.
1078
00:40:02,367 --> 00:40:05,367
It's been
overwhelmingly wonderful
1079
00:40:05,367 --> 00:40:06,734
even being a loser.
1080
00:40:06,734 --> 00:40:09,000
But technically, I'm a winner.
1081
00:40:09,000 --> 00:40:11,600
Because I made chicken dinner.
1082
00:40:11,600 --> 00:40:13,000
[Cory] Losing by one point,
1083
00:40:13,000 --> 00:40:14,367
I just hate losing.
1084
00:40:14,367 --> 00:40:16,634
But it's something
that I learn from
1085
00:40:16,634 --> 00:40:19,500
and it's going to make me
stronger and it's going to
make me better.
1086
00:40:19,500 --> 00:40:21,867
And I learned, never use
boxed mashed potatoes.
1087
00:40:21,867 --> 00:40:24,867
Let me introduce you
to the Triple-D
All-Day champ,
1088
00:40:24,867 --> 00:40:26,467
give it up for Chef Rachel.
1089
00:40:26,467 --> 00:40:28,000
-[all cheering]
-Yeah!
1090
00:40:28,000 --> 00:40:28,941
She's got the energy,
the tenacity, the spunk,
the attitude.
1091
00:40:28,941 --> 00:40:31,367
She's got the energy,
the tenacity, the spunk,
the attitude.
1092
00:40:31,367 --> 00:40:32,367
Congratulations.
1093
00:40:32,367 --> 00:40:33,266
-You come in, you won.
-Thank you.
1094
00:40:33,266 --> 00:40:35,233
It's a one point win,
but it's a big win.
1095
00:40:35,233 --> 00:40:36,467
-Congrats.
-Well done.
1096
00:40:36,467 --> 00:40:39,367
Come on over to say hi
to the judges,
let's go shopping.
1097
00:40:39,367 --> 00:40:41,533
-Congrats, happy for you.
-Thank you so much.
1098
00:40:41,533 --> 00:40:42,533
That's great.
1099
00:40:45,166 --> 00:40:46,266
Ready to win some cash?
1100
00:40:46,467 --> 00:40:47,500
Yes.
1101
00:40:47,500 --> 00:40:49,066
-Two ways this is gonna
happen tonight.
-Okay.
1102
00:40:49,066 --> 00:40:52,867
One is we have a fantastic
two-minute shopping spree.
1103
00:40:52,867 --> 00:40:55,500
-Okay.
-Every clue you read off
the card and you find the item
1104
00:40:55,500 --> 00:40:58,166
and you put that in
the basket,
1105
00:40:58,166 --> 00:40:58,941
uh, you'll win $4000.
1106
00:40:58,941 --> 00:40:59,867
uh, you'll win $4000.
1107
00:40:59,867 --> 00:41:02,266
$4000, grab all five, you get?
1108
00:41:02,266 --> 00:41:03,867
-Twenty.
-$20,000.
1109
00:41:03,867 --> 00:41:07,433
Or we can skip the shenanigans
1110
00:41:08,467 --> 00:41:10,533
and there is a mystery check
1111
00:41:11,266 --> 00:41:13,000
right behind that door.
1112
00:41:13,000 --> 00:41:15,000
It's anywhere between
1113
00:41:15,000 --> 00:41:16,634
$13,000
1114
00:41:17,367 --> 00:41:19,533
and $20,000.
1115
00:41:19,533 --> 00:41:21,367
I think you've made me run
enough for today.
1116
00:41:21,367 --> 00:41:22,600
-You think so?
-Yeah.
1117
00:41:22,600 --> 00:41:23,600
I'm going with the check.
1118
00:41:23,600 --> 00:41:25,266
All right, let's take a look
at the check.
1119
00:41:25,266 --> 00:41:26,233
Here we go.
1120
00:41:27,100 --> 00:41:28,941
-[all cheering]
-[Guy] $14,500.
1121
00:41:28,941 --> 00:41:30,734
-[all cheering]
-[Guy] $14,500.
1122
00:41:30,734 --> 00:41:32,533
I just won
Guy's Grocery Games.
1123
00:41:33,634 --> 00:41:36,100
I just won $14,500.
1124
00:41:36,100 --> 00:41:38,734
And unknown cookbook,
keep an eye out for it.
1125
00:41:38,734 --> 00:41:40,600
-Great job.
-Well done.
1126
00:41:40,600 --> 00:41:43,000
-Chef, there you go,
how awesome is that?
-Thank you.
1127
00:41:43,000 --> 00:41:45,867
-I appreciate it.
-Loved it, are you kidding?
Great job.
1128
00:41:45,867 --> 00:41:47,266
Chef Rachel comes in,
1129
00:41:47,266 --> 00:41:49,367
takes down
the other triple-D chefs.
1130
00:41:49,367 --> 00:41:51,166
She's cooking for you all day
1131
00:41:51,166 --> 00:41:52,533
and she rocked
the market board.
1132
00:41:52,867 --> 00:41:54,867
$14,500,
1133
00:41:54,867 --> 00:41:56,266
not bad for a day's work.
1134
00:41:56,266 --> 00:41:57,533
We'll see you next week
on Guy's Grocery Games.