There's a special group of people
that have changed all of our lives.
Whether they've inspired us in our formative years
or expanded our kids' understanding of the world.
You know who I'm talking about, right?
Exactly. Teachers.
And welcome to Flavortown.
-[laughter] -I know, right?
[Guy] So tonight, three of our favorite
Food World All-Stars are teaming up with the teachers
who have played a positive role in their lives.
Yeah. Gameplay, Mr. Perdue.
Together, they'll take on Triple G games.
Your homework is due in nine minutes.
[Guy] In hopes of earning recognition and rewards for their teachers,
including up to $20,000 for the winner.
You kids are late for class, you better get caught up here.
-[Hunter] Hey. -Hey, Hunter.
Dad, I just took Reuters pop quiz
that he made for the teams tonight.
I scored a 110%. Nailed it.
Well, evidently, it wasn't a math quiz.
-There we go. -[Guy] It's All Star teaching teams
right now on Guy's Grocery Games.
-Get it? -No, I think it was a math quiz.
[bell ringing]
So, let's meet our teams.
Now first up, Los Angeles culinary icon,
Jet Tila, and joining forces with Miss Kim,
the first grade teacher
whose compassionate teaching style
has helped his son excel in school.
[Jet] Miss Kim is our son's first grade teacher.
First grade is such an important year.
They are learning how to read,
addition and subtraction.
In my class, we learn about healthy food, too.
[Jet] Our son loves Miss Kim.
In Miss Kim's class,
he feels safe, he's confident.
He's just a happy child,
always telling us stories about what he learned.
-Yo, do you like our gear? -[Guy] Oh.
I know. What's up, brother?
She's got hers on, too.
Miss Kim, very nice to meet you.
Nice to meet you as well.
You're awesome.
All right. Jet won.
Yeah.
Next, renowned restaurateur, Brian Malarkey,
is teaming up with his favorite teacher from high school,
Dave Perdue, to prove that he's got more shenanigans
up his sleeve.
My name is Dave Perdue.
I just retired as an educator after 38 years.
Wow.
[Dave] I am so grateful today to be reunited
with my former student, Brian Malarkey.
I remember him as a sophomore,
wreaking havoc.
But truth be told,
the roles are gonna have to be reversed today.
I'm the student, Brian's the teacher.
Let's go, Mr. Perdue in the house!
[laughs]
We have a lot to talk about.
Yes, we do.
And Food Network star, Aarti Sequeira,
is partnering up with BJ King,
the dedicated director of the preschool
where Aarti's daughter was voted class president.
Of course she was.
Hey, everybody!
I am a preschool teacher.
She is the best preschool teacher
and she is my youngest daughter's hero.
[BJ] Aw.
I'm the director, I'm the cook,
I give out hugs, I give out Band-Aids.
I do a lot.
Being a teacher is so rewarding,
you just wanna do right by kids.
I don't know why I'm getting...
-I'm crying, too. -emotional but...
It's really, like, one of the coolest jobs on earth.
Aw.
-[Aarti] Hello. -[laughter]
-This is gonna be ridiculous. -[Aarti laughs]
-Hey, guys. -Really, teachers,
thank you for adding some class...
-[laughs] -to Flavortown Market.
-Oh. -Wow.
[Guy] And thank you, teachers, for making this special.
This is a big deal.
This episode is about recognizing all the teachers.
You're the unsung heroes.
-That's right. -Facts.
[Guy] All right. You're gonna be joining forces tonight
to play two challenging culinary games
that will test your culinary chops, your knowledge,
and your ability to work well with others.
Oh, I love that.
Anyhow, our judges will be grading you on a curve,
and the team with the lowest score after the first round
will be sent, uh...
Will be sent to detention.
And the team with the highest combined score
after two rounds will get a chance to shop Flavortown Market
for up to $20,000 for the winning teacher.
In the first round,
I want you to prepare something
that you could relate to.
I want you to make
an elevated kids dinner.
-Elevated kids dinner. -[Guy] Elevated kids dinner.
Oh.
The kind of meal that kids would love,
but the depth of flavor and the perfect plating
that the judges would expect.
Okay? Okay.
So I'd like to have all the teams
step to the front of their cart.
-Oh, no. -[Jet] Oh, for real?
-Why is this happening? -For real?
-Okay. -To make this a little more kid-friendly,
we have something for you.
Hunter, you want to bring that out for us?
Oh, no. Here comes.
-Oh. -[Brian] Lunch meals.
Oh, my gosh.
[Guy] Lunch boxes.
[Hunter] Here you are.
Thank you, sir.
-Thank you. -Here you are. Yes.
Now, the great thing about this is
that's what you'll be shopping with.
-Right. -Oh, no!
-Right. -This is our cart?
-This is it. -Oh.
This is a new game called Lunch Box Shop.
-No. -[Guy] Now,
inside your lunch box, in case you're hungry,
-there's a little snack -for you. [Jet laughs]
[Guy] Let's go ahead and open it up.
Now, Malarkey, you're dying to.
-Oh. -Okay.
[Guy] You got some fish crackers
and you got some raisins.
Doesn't that pair that go together great?
-[laughs] -[Hunter] That's not a snack.
I put it in there to use it in their dinner.
Who's gonna argue with my son, all right?
Thirty minutes to shop, prepare,
and plate your elevated kids dinner
that incorporates fish crackers and raisins.
Whatever you can cram into those lunch boxes,
you can use, it's a one-time shop.
What was the hardest thing to teach kids?
-Counting? -I'm gonna say numbers.
Here, we count differently.
How do we count here, Aarti?
Three, two, one, go!
No, that's not how we do it.
See? That's why... It's not three, two, one, go.
-It's one, two-- -Oh, he said it!
[laughs]
-[Aarti] He said it, he said it! -[Brian] Mr. Perdue!
[Aarti] He said it. Okay.
So we gotta think about what we're gonna make.
And, uh, welcome to Flavortown.
-[laughter] -I know, right?
We have to make an elevated kids dinner,
which must include raisins...
-And cheese. -and cheese crackers.
What was your first thought?
[BJ] Pasta. Some kind of pasta.
What kid doesn't love pasta?
Uh, I mean, every child I know.
We could take the crackers
and do, like, breadcrumbs and crackers.
[BJ] The raisins, too.
-The raisins. The raisins! -Yeah.
The raisins, I'm a little afraid of.
Well, we could take the raisins
and we could pickle them.
That will give a little bit of, like,
-acidic sweetness. -I love it.
-Ladies and gentlemen, Aarti. -[laughs]
[Aarti] You're looking at the pappardelle.
[BJ] I was looking at the pappardelle.
[Aarti] Yeah. Mushrooms.
They have morels, chanterelles, king oysters,
so we're just grabbing as much as we can fit
into the lunch box.
[Jet] Oh, you guys got the expensive mushrooms.
Yeah, get out of the way, buddy.
-Okay, ma'am. Okay, fine. -Yeah.
These mushrooms, they're expensive,
that means elevated.
We're cooking, Aarti. We got this.
I really hope everybody that's watching this
reaches out to the teachers that have inspired them
or been part of their life.
Hadn't been for a teacher named Charlie Davidson,
I'd probably wouldn't be here today.
And, uh, the fact that these chefs
have brought these teachers here
makes this a really special episode.
[Dave] Kids' meal.
I think hamburger or mac and cheese?
What about fried chicken?
-Maybe fried chicken? -Yeah.
I'm kind of thinking about fried chicken
and thinking about what would be spectacular on it,
and what a kid would eat.
We can use the fish for our fry batter
for the chicken also.
My kids love barbecue right now.
What if we did barbecue sauce?
We can put the raisins in our barbecue sauce.
-[Dave] Okay. Yeah. -[Brian] Beautiful?
-Yeah? All right. -Yeah.
Come on, let's go. Chicken thigh.
We get some sort of a barbecue sauce.
Get some Guy, gotta make Guy happy, right?
Yeah. Gotta get his, uh, students.
It never hurts the brown nose a little bit.
All right. Let's get some apples.
We're gonna do an apple carrot salad.
We're gonna make kind of a shaved carrot
and apple slaw.
-Kids love color, right? -[Dave] Yeah.
[Brian] Oh, this is gonna be so good!
-[laughs] -Okay.
So we have to make an elevated kids dinner
and we have to shop out of these tiny lunchboxes.
[Kim] Okay. Let's do chicken nugget.
-Some elevated chicken nugget. -Okay.
[Jet] We need a dip.
[Kim] Let's do an elevated marinara,
-some sort of-- -[Jet] Truffle garlic butter.
-Uh, truffles. -Mmm-hmm.
That's in my cart.
And also, we have two mandatory ingredients.
[Kim] The cheese crackers, I was excited about.
I'm gonna add the cheddar crackers
to the breading on the chicken.
I'm gonna add the raisins to the dips.
-Tenders. -A little saltimbocca.
-We could do a saltimbocca. -Oh, yeah, yeah. Exactly right.
Fancy Miss K here thinks saltimbocca.
Where'd you pull that up? That's--
-I love saltimbocca. -That's fancy food.
I think that elevates the chicken tender.
[Jet] This is a one shop.
I'm just gonna have to trust that we have what we need,
we gotta get cooking.
All right. Here we go.
So here to discuss our teams' dishes
are three chefs we could all learn from.
We have acclaimed fine dining chef
and a fierce competitor in her own right,
the one and only Chef Nyesha Arrington.
Top Chef winner and proud owner
of the down home Alabama restaurant, KBC.
I don't know where she came up with the name.
One and only Chef Kelsey Barnard Clark.
And the Iron Chef behind
a renowned Latin-inspired culinary empire,
the one and only, Chef Jose Garces.
[Kelsey laughs]
-What a great challenge. -[Jose] Yeah.
I'm hoping that the teachers
-actually try the dishes, right? -[Kelsey] I agree.
-Teach them. -[Jose] Yeah. To say,
"This is what I wanna make,
-will you help me get there?" -[Kelsey] Yeah.
[Guy] Twenty-five minutes.
Get everything organized.
Put everything with like stuff.
What is on the menu?
We're doing fried chicken, mashed potatoes,
with a carrot apple salad.
Oh, look at the skills of that man.
It's incredible.
Mr. Perdue. Shenanigans.
I gave him that name.
-[Brian laughs] -How?
Well, Malarkey, Shenanigans.
-Well, he's full of it. -Yeah.
[laughs] You knew better than anybody.
Put the chicken in here.
Mr. Perdue, I'm gonna get you
dredging the chicken in the buttermilk.
Gonna start with the fish crackers, I get them in the blender.
And then anytime you fry something on this show,
98% of the time, it's undercooked.
-So pull the bone out? -No, no, no.
And I've been wanting to fry something for a long time
and prove that you can get it done.
There it is. One.
We're gonna go fried chicken with the bone in.
Fine right there.
Bones, they're like a radiator.
They extend the heat throughout,
it'll carry over and keep cooking.
There you go. I'm learning new things every day.
[Brian] All right. Perfect. We're killing it.
Shenanigans calling out the shots already.
Oh!
Mr. Perdue in the house.
[Guy] Malarkey's singing.
[bell ringing]
-[Kelsey] To either bring your teacher -[Nyesha] Yeah, go ahead.
-[Kelsey] or have your kid's teacher here... -[Nyesha] You might have to.
[Kelsey] I think is so fun.
It's great to see the old mentor
-being mentored by a new one. -Totally.
So, uh, here you go.
All right. Seventeen minutes.
BJ, do you cook at home a lot?
I cook every day.
Do you cook at school?
-I cook every day at school. -Really?
Mosie would say "Miss BJ makes the best green beans".
-She never eats my green beans. -Well.
She'll eat Miss BJ's green beans.
-Kid-friendly. -The way it always is.
-It's kid-friendly, it's kid-friendly. -So annoying.
All right. What's on the menu, chefs?
Miss BJ's always trying to get her kids
-to eat more vegetables. -[Guy] Got it.
So that's why we're gonna do this
sort of elevated mushroom pasta.
Where are the snacks going in?
So, crackers, we're gonna do crackers
-and bread crumbs, -[BJ] Bread hit the drum, yeah.
-like, I'll have breadcrumbs over the top. -Okay.
And then, the raisins, we're gonna pickle
with maybe a little fresno
so there's a little acid in the dish.
-I like that. -Can you get a bunch
of the cheddar crackers in that food processor
-and buzz it? -[BJ laughs] Okay.
We're going, we're cooking.
A herbed breadcrumb is like such a lovely way
to add flavor and texture
-to pretty much anything. -Yeah.
This is cool, this is good.
Sprinkle them in here with this.
[BJ] Sprinkle, all right, with this.
All right.
It is so much fun to be cooking
with Aarti right now.
I can't... I can't believe I'm cooking
with Aarti in Flavortown.
-Pasta. Gotta go with the pasta. -Yes.
Heard, heard, heard, heard.
Let's go, let's go.
[Jet] Where's my knife?
Oh, in front of my face.
-What are you making? -We're making an elevated
chicken parm saltimbocca tenders, tender.
-Chicken parm saltimbocca? -[laughter]
-So we're making chicken parm? -We got a little crazy.
Fancy chicken nuggets.
Where are the raisins going?
The raisins are going into a sauce
that's going to be delicious.
-[laughter] -Of course, it is.
First thing I'm gonna start on is the chicken.
That was a great idea,
where you wanted to wrap it in prosciutto.
-[Kim] Wrap it in prosciutto -[Jet] Each piece.
-[Kim] with some sage. -[Jet] That's beautiful.
I invited Miss Kim here today
as a small token of admiration and respect,
and even this is not enough.
I think we owe her and our teachers so much more.
I like what Miss Kim's doing with her chicken,
putting herbs on it
and then now she's gonna wrap it in prosciutto.
-[Kelsey] Okay. -[Jet] Go, go, go.
There you go. And your fryer's ready to go.
I'm gonna crunch up your cheese crackers
for your breading.
[Kim] I'm gonna take the chicken
and I'm gonna put it in the breading
of the cheddar crackers.
The cheddar crackers are gonna add
such a nice crunch and cheesiness.
Hot, hot, hot, hot, hot, hot, hot.
We're making a great team.
Kim, I'm here for you. Let me know what you need.
[Guy] Twelve minutes to go, twelve in the competition.
[Brian] We need to open that barbecue sauce.
The barbecue sauce is gonna be super simple.
We got the Guy Barbecue Sauce.
Put in two containers of raisins.
Three containers so they can't say
we're not doing the raisins, all right?
That's, uh, maximizing what you... What you have.
Yeah, gameplay, Mr. Perdue.
All right. Now sit here and just keep peeling it.
We're gonna have you peel the carrot
for our vegetable slaw, in the same spot.
See, I'm not rotating the carrot?
Oh, look at Malarkey
-teaching him right now. -You like that?
-Aw. What a moment. -Wow. This is great.
As soon as you get a bit of pile of these,
we're gonna put them in ice water.
They'll curl.
It's just so much fun for the kids
to eat that twirly carrot.
Where did you learn that?
Oh, it's just old tricks in my bag.
Nice.
[Brian] We're gonna have fun with that one.
[Dave] This is the sauce for the chicken.
It's good.
We're getting the A, Mr. Perdue.
Which you never got in my class.
Which I definitely never, ever, ever got.
[laughs]
Your homework is due in nine minutes.
Except you, Malarkey.
Ah, the time, the time.
The key to working with mushrooms
is to make sure they're all about the same size
so they all cook at around the same time.
Okay. I'm gonna add the cream here.
Okay. We'll sprinkle some cheese.
This looks so good.
I don't know exactly what I'm doing,
but I'm gonna follow Aarti's lead.
I'm a teacher, but I'm learning from Aarti.
-I'm used to the chef. -[laughter]
Put the heat on under that pan.
For once, I get to tell you what to do.
-Yes. -[laughing]
-It's super simple. -Okay.
Hmm, that's good. Simple.
You can't forget about the raisins.
Oh, my gosh. Yeah.
I'm gonna put some red wine, white vinegar.
And then... And then you're gonna empty
a bunch of raisin packets into that, okay?
BJ grabs...
[gasps] I just said BJ
without saying Miss BJ.
[gasps]
Then add some salt.
Dun-duh-dun-dun.
I'm in trouble.
[BJ] You get an A from me for sure.
[laughs] I got an A?
-Yeah. A+. -I got an A.
[Guy] Seven minutes, seven to go.
All right. I'm gonna make your sauce
and I'm gonna make the tomato sauce.
So for the cream sauce, I start by sautéing
a little bit of onion, truffles.
That's how you upscale a kid's dinner.
And then I put that in the blender
and I blend in the raisin.
Praying raisins work deliciously.
A little sweet never hurt anyone.
All right. Now I'm gonna cheese it up.
I'm adding mozzarella cheese
and I'm looking for that dippy, sticky consistency.
-Delicious. Yeah. -Is it okay?
-Salt maybe? -You got it. You're on.
I am pretty blown away right now
with knife skills and heat control.
Fantastic teacher and leader,
and now a great chef.
Here comes your sauces, two sauces.
Kids love sauces, right?
Any food that you can dip, kids will love.
Teams, we've got five minutes. Five to go.
[Dave] When do we need to start plating?
-Oh, in about 29 seconds. -Oh.
Mr. Perdue, you're gonna be in charge
of putting the apples and the carrots on the plate.
All right. Get a little towel
and you're gonna clean up the little mess
you made there, Mr. Perdue.
I was cleaning up your mess 35 years ago.
Oh, I've been cleaning up your mess for years.
-Yeah. -Oh, it's perfect.
Fried chicken down on the plate.
I'm gonna take some of that brown sugar barbecue sauce,
put that over the top of the chicken.
-That chicken done, Malarkey? -Oh, it's done.
It is bubbling.
How do we know that it's cooked properly inside?
Oh, Mr. Perdue.
We have no idea.
Well, the judges will tell us, won't they?
Oh, unfortunately, they will.
[Guy] Two minutes, chefs. Two minutes.
Down to the wire.
[BJ] Ready.
[Aarti] We're pulling pasta out of the pot
and getting in the cream sauce.
[BJ] We got a minute and 40 seconds left.
-Okay. Come on, bring it over there. -All right.
[Aarti] Pasta goes in the bowl.
-Sprinkled with cheddar crackers. -[Aarti] Mmm-hmm.
-[BJ] Ooh, it smells pretty good. -[Aarti] It does, yeah.
-Sprinkles. -Yeah. Sprinkle.
I'll do some of these raisins and we're done.
-[BJ] And we're done. -Is that everything?
-Boop, boop. That's good. -Yup.
Thirty seconds. Thirty seconds.
You got good food coming your way.
[Kim] The tenders look golden brown, delicious.
So I'm ready to take them out.
[Jet] We got to... We got to get on the plate.
[Kim] Okay.
I cut it into thirds
and we put those strips into the baskets.
Yes. Let's get the sauce in.
Yeah. You do tomato and I'll do...
-And I'll do cream. -[Kim] All right.
Our dish is awesome.
[Jet] Yeah. This dish is beautiful.
It's exactly what all kids wanna eat.
Five, four, three, two, one.
That's it. Stop.
[cheers and applause]
Right here, Mr. Perdue.
That's what I'm talking about.
-We survived. -I like it.
Oh, my gosh. You've been awesome.
I got to tell you, teams.
You really thought outside the lunchbox.
Let's take it to the judges. Right this way.
[bell ringing]
All right, judges. This is it.
The all-star teaching teams.
Now, first up, our teams had to create
an elevated kids dinner using two kid-friendly snacks.
We had raisins and fish crackers.
Up first, Teacher BJ and Aarti.
Good morning, class.
[laughter]
Hopefully, my star students, yes.
So today, Chef Aarti and I have prepared
a wild mushroom pasta.
What kid doesn't like pasta?
The cheddar crackers, we crumbled up topping.
And then also, we pickled the raisins
just to add some freshness.
Eat all your food.
[laughter]
You just made me nervous three times
and I'm one little... Okay. I will. I promise.
This is definitely a complete meal.
You covered the vegetables.
I also love your choice of noodles.
The slurping effect, my kids are all about that.
Anything they can kind of, like, play with and have fun.
For the pickled raisins,
I'd love for them to pop a little more.
I'm not really feeling the pickle in them.
The pasta was cooked really nicely,
but this pasta is lacking in portion size.
Maybe just a little more sauce base,
it's a bit on the dry side.
Really intelligent to sort of substitute bread crumb
with the use of those sort of cheddar fish crackers on top.
Some of the mushrooms, the stems were left in,
so that was a little bit hard to get behind
some of the chewiness in the stem.
-Thank you. -[Guy] All right.
Up next, Miss Kim and Chef Jet.
What do you have for us?
What kids don't eat chicken strips?
It's the number one food in our house.
For our elevated kids dinner,
we made a chicken saltimbocca tender
with a truffle cheese sauce and a garlic basil marinara.
We used the raisins in both sauces
to add a little sweetness
and we used the cheese crackers
to give the tenders a cheesy crunch.
I love a chicken finger, y'all.
I could eat a chicken finger with dips every single day.
The truffle, talk about elevating
chicken fingers with dips.
That crisp and crunch on that chicken.
I've never met a cracker that I didn't love,
but make it orange with cheese in it
and put it on chicken and I'm here for it all day.
Everything was executed really nicely.
The chicken was cooked perfectly.
It was nice and juicy.
I think the raisins adds nice, natural sweetness.
I think that the tomato sauce is lacking salt
just to, like, make the acid pop.
And this dish, it reads more appetizer
than an actual entrée.
-Thank you. Thank you, Chef. -Thank you, Chef.
Thank you very much.
Not to be outdone, Mr. Perdue
and the guy next to you
that you're taking to the principal's office.
What do you have for us?
Thirty-five years ago,
at Redmond High School, Redmond, Oregon,
he was in my language arts class.
Well, sometimes, when I didn't kick him out.
[laughter]
Point, Mr. Perdue.
But, uh, he was a student that I'll never forget.
I wonder why.
So in front of you,
you have some fried chicken
that has been breaded in fish crackers
covered with barbecue sauce
that contained the raisins.
And of course, kids need their vegetables
and their fruit.
I love you, Mr. Perdue! I love you!
[Dave] So enjoy.
I'm fully kicking you out
of the fried chicken chef club.
That you're eating it with a fork and knife,
I am appalled.
I wanted to go ahead
and fully get the, like, experience...
-Is that what it was? -of the chicken.
And what I have to say is
it is freaking incredible.
The sauce, I love the use of raisins in it.
The cracker crust on the chicken, nice and crispy.
Incorporating apple and carrot I think is a good strategy
for getting kids to eat a salad.
The fact that you did create a complete dinner
is evident on this plate.
The salad could use some flavor.
But, yeah, other than that, this is a complete meal
that I could see my kids eating.
Thank you very much.
What a blast.
Such good energy.
We're gonna send you back to the kitchens,
let the judges deliberate.
Unfortunately, someone's going home in this next round.
We'll see you in a bit. Thank you.
-Thank you. -Thank y'all.
All right. Judges, did any team make
cooking an elevated kids dinner look like child's play?
[tense music playing]
Let's get into this.
Kim and Jet.
Gameplay, 15 out of 20,
although I was gonna go 20 out of 20
just 'cause of the shirt,
but of course, I'm not judging.
Taste, 17 out of 20. Nice.
And plating, 7 out of 10 for 39.
[Kim] All right.
All right.
[Guy] BJ and Aarti,
16 out of 20 in gameplay,
14 out of 20 in taste,
7 for plating for a 37.
Oh.
That's what it was.
[Guy] Mr. Perdue and the Shenanigans.
17 out of 20, 18 out of 20,
8 out of plating, for a 43.
Yes. We got the lead.
[Guy] This is a special episode for me.
I'm a big fan of teachers.
So the great news is this.
I'm not sending anybody home.
[cheering and laughing]
The second deciding round,
all-star teaching teams is gonna start now.
Teams, back to your cart.
Chefs, this round will determine which team
is going home and which team will go on
the shopping spree worth up to 20,000 bucks.
So for your next challenge, I want you to prepare
a teacher's appreciation dinner.
Dinner.
Okay.
Make a feast fit for a dedicated teacher
who has worked hard
but has to live on a budget.
-Hmm. -Uh-oh.
A little budget battle.
It's gonna be tough.
You'll have to pay for all the ingredients
for a dinner for four using
only the money that I have in my pocket.
-Oh, gosh. -Oh, gosh.
-[Guy] $15. -Wow.
[Aarti] $15?
-We'll make it work. -[Guy] What?
I see you standing there. What?
I'm just... I feel bad.
We gotta give them some more money.
Yes, yes, yes, yes, yes, yeah.
How would propose giving them more money?
I have made a little pop quiz.
-A pop quiz? -Yes.
-Okay. You ready? You ready? -I like it. I like it.
Oh, you have teacher questions and chef questions?
-Oh. -Yeah.
-We got this. -[Guy] All right.
Each question that you get correct, I'm gonna give you
an extra 10 bucks.
Very nice idea, Hunter. Good job.
We love you, Hunter. Yes.
Here you go. Look at that.
Ah, whiteboards.
[laughter]
Here we go. Teachers,
what is the six-letter French term
for meat cooked in its own fat?
Teachers, what do we got?
I got sous vide, I got carne, and I got render.
It's actually confit.
Confit. I knew that.
All right. Teachers, turn around.
You got this, Aarti.
-Oh, my gosh. -Come on, you got this.
What planet is closest to our sun?
[laughs]
[Guy] Let's go ahead and turn around.
Okay. I got "We love Guy, too."
[laughter]
It is Mercury.
Everybody gets 10 bucks.
[all] Yeah.
All right. Congratulations, everybody.
Everybody gets 25 bucks total.
That's big.
[Guy] You got a lot of money.
Teacher's appreciation dinner, 30 minutes on the clock.
It's anybody's game right now.
We're gonna make it happen.
Three, two, one, and...
I didn't say go.
Oh, yes, you did.
[laughs]
Good job, BJ!
Woo-hoo!
$25 in Flavortown, and it's expensive.
Let's get to the proteins. Proteins. Watch out.
[Guy] Teacher appreciation dinner.
To me, it's got a little bit more, like,
a steakhouse-y feel.
All right. Mr. Perdue, come here.
What's your favorite thing?
I love chops. I love pork chops.
-Pork chops? -$6.99.
[Brian] $6.99. We got plenty of money.
I'm thinking some potatoes and leeks.
We are making pork chops
and potato and leek hash.
That'll look awesome on the plate.
We get one of these seasoning things
and we're gonna get a ton of flavor by doing very little.
What about Cajun? You like Cajun?
-Yeah. I love Cajun. -$3.99.
Pork loves to have a lot of flavor going on.
And this Cajun seasoning, it's got a lot...
You know, some oomph.
We're gonna make a cream-based sauce.
This one's $1.89.
Two bucks.
-We've got $12 to spend. -All right.
$12 to spend.
I love that you're doing the math.
Let's go. We can come back and shop with more money.
Let's go. Hello, Wendy. Hello.
All right.
[Brian] I like this.
I like this.
-I like it, like, it, like it. -We're gonna be under the $25.
I know. We're good. But then if we think of something
last minute like I always do, we'll add it.
[Wendy] You are at $17.21.
-Pay the lady. -[Brian] Pay the lady.
[Wendy] Now, here's your change, darling.
-Thank you. -Have a good day.
Are you a shrimp and grits fan?
A shrimp... That's it, Aarti. That's it.
Like, what if we did...
Like, there's this, like, famous
-South Indian curry... -Yes. Okay.
that we make with shrimp.
But we could add, like, mascarpone...
-I love it. Yes. -and butter and cheese.
-Yes. -And, like,
add some stuff to it.
-All the decadence. -Yeah.
-I love it. I love it. -Okay.
-Today we have $25. -$25.
-Twenty-five whole dollars. -Whole dollars.
[Aarti] To make a teacher appreciation dinner.
Ooh, it's expensive.
So shrimp are way too expensive.
Bye-bye shrimpy.
-Calamari looks good. -[BJ] Calamari?
[Aarti] You wanna get one of those?
[BJ] Calamari, that's gonna work.
-'Cause it's $3.99. -$3.99.
[laughs]
I wanna see how much the spices are.
We head by the spice aisle to see if we can afford any.
This turmeric's way too expensive.
A usual, the spices are a little expensive.
Very high.
[Aarti] So I'm gonna make do with what we have
in the pantry and fresh turmeric.
It looks we got a curry calamari grits
going from Aarti and BJ.
[Aarti] Grits, grits, grits, grits.
Where are you?
It is really hard to...
-It's difficult. -shop on a budget.
This is not only costing us money,
-it's costing us time. -Time.
-Let's go, let's go, let's go. -Oh, my gosh. Okay.
-[Guy] Let's go. -Okay, okay, okay.
We're good, Aarti. Got money left over.
-$15.23. -$15.23?
-Yeah. -[Aarti] Oh, my gosh.
-We got a ton of money. -Yeah, I know.
It's not good to have so much left over money.
But we have to get cooking.
Let's go.
[BJ] Grits. I'm on grits.
Okay. What are you thinking?
-[Kim] Pork chop. -[Jet] Pork chop?
-Okay. -Yeah. We can do dressing.
Apple dressing's cheap.
-Bread's cheap. -Bread's cheap.
Pork chops is the right idea here.
Big, meaty.
[Kim] $6.99.
[Jet] I think it's gonna show appreciation.
[Kim] For our teacher appreciation dinner,
we are going to make a grilled and roasted pork chop.
[Jet] With bread dressing.
-[Kim] $1.89. $1.89. -[Jet] $1.89.
-Let's make a gravy. -[Jet] Let's go down bouillon.
What's the cheapest bouillon cube?
It's hard to add while you
shop and with only $25 to spend,
you really had to think outside the box.
[Jet] Let's go. Let's check out.
-Let's do it. All right. -Let's go check out.
[Guy] They have been shopping a long time.
You love Guy. Where's your Wendy t-shirt?
[Jet] I know, Wendy. I never knew we'd be here.
$25.20.
Yeah. We'll do one grape back.
-One grape, all right. -[Wendy] You guys are killing me.
One grape.
[Jet] Yeah, I'm sorry. Here.
[Wendy] All right. $24.99.
You cannot spend any more than that.
-Okay. We're good. -We're good.
Yeah, go, go, go, go, go.
[Brian] You kids are late for class.
You better get caught up here.
$25 to make something really delicious.
It's challenging, even for chefs of this caliber.
You went to a restaurant right now and you're celebrating.
$25 plate ain't gonna be much.
All right.
Hop in there, start opening the pork chops.
Okay. This grill is hot.
[Dave] What do you want me to do with the chops?
[Brian] Add some salt to the top of them.
Get dirty with it.
Put the salt side down.
[Dave] Okay.
[Brian] We're gonna grill the corn too.
We can't grill the pork chops the whole way,
so we're gonna go into the oven to finish it off.
[Dave] I can tell this is not your first rodeo.
See, Mr. Perdue, and I are from the cowboy country.
Okay. Now for the cream sauce, I'm gonna go for this
Cajun seasoning because I want something with big flavor.
Okay.
Okay. That's real salty.
Our Cajun cream sauce it's a disaster.
It is a straight salt bomb.
I don't like that.
What are we doing with the sauce?
[Brian] We're gonna have to start over from the sauce
and we do have some more money.
We're going shopping.
[Guy] Twenty-three minutes. Twenty-three left.
Okay. That's real salty.
Our Cajun cream sauce, it's a disaster.
It is a straight salt bomb.
[Jose] You all see what happened,
what went into their sauce?
I don't know.
We're gonna go back and get a different cream.
I don't like that.
Thankfully, we do have some more money.
We're gonna get this affordable cream again, $1.89.
What is a fun flavor? Vadouvan curry. $4.99.
[Dave] We may not be able to get both.
$6.88.
[Brian] We have $7?
-Yeah. Wow. -$7. Keep the change.
-Okay. -[Brian] Woo-hoo!
Woo-hoo.
Watch this.
We're gonna have to start over from the sauce.
And when you have something like a curry
that's got a ton of flavor,
we're really going to be able to maximize those.
Can't stop us, Mr. Perdue.
We're unstoppable.
[BJ] Let's just do what I do my style.
Typically I do not measure but I'll measure today.
One.
So I'm making like a South Indian calamari and grits.
Feels like, ooh, I can't afford it but I want it.
[laughs]
We need to divide and conquer.
Yes.
[Aarti] So Miss BJ is going to do the grits
and I'm gonna start on the curry.
I'mma do my butter so.
I like butter.
The grits can take a minute,
so we gotta get the grits going.
That was a Miss BJ amount of butter.
[BJ] Yeah, that was... That was... That was my...
Butter makes everything better.
You can never go too creamy for me.
[Aarti] Also, we're adding in mascarpone.
[BJ] I'm just gonna, like, dump this,
like, most of this in there.
[Aarti] And the cheddar. Kind of melt that in.
[BJ] Something nice and luxurious.
All right, grits. you're looking good.
Keep it low and slow.
I'm glad that we are getting a second round.
Yes.
We have some catching up to do.
All right. We got it this time, Aarti. We're good.
[Kim] Let's get a pan going.
Let's start the pork chop right away.
[Jet] Okay. The pantry is a gift.
Let's use that gift.
So I'm gonna start on the pork chops and season really well,
so I add paprika and they're ready for the grill.
[Jet] Start them on the grill.
I'll finish them in the oven.
[Kim] The pork looks beautiful.
It's got crisscross sear marks on it.
[Jet] It'll make a good agrodolce.
[Kim] All right, cauliflower.
[Jet] Agrodolce translates to sweet and sour,
so we sauté cauliflower florets
then de-glaze with a ton of red wine vinegar
and add fresh grapes to make it that sweet and sour,
and I think this is gonna give it a very upscale feel.
How many? You guys hungry? Yeah, you're hungry.
[Guy] Nineteen minutes. Nineteen left.
[Kim] Let's get this dressing going.
[Jet] Okay. Got it.
-[Kim] What can I do? -[Jet] Peel apples.
I need to make dressing.
I start sautéing chopped celery
and onions in olive oil.
Apples go in here, Miss Kim.
-Throwing the apples in. -[Jet] Right here.
In our house, we have the utmost
respect for teachers.
It's a partnership between families
and teachers in raising our children.
Our son, he's an amazing little human being
because of Miss Kim.
-Yeah. -[Jet] And make stock with this.
I'm gonna make you your gravy.
[Kim] I have 19-year-old twin boys.
And if I win this money today,
it's all going towards my sons'
education and career goals.
[Jet] I also have to win this because my son's gonna be
very angry at me if we don't.
He's gonna blame me, not Miss Kim, me.
You try. Let me know what you think.
-Need more salt. -[Jet] Okay. Cool.
[Guy] Thirteen minutes. Thirteen to go.
How about this for good luck.
Boom.
BJ is feeling it now.
I'm feeling it now. I'm good.
Now I know, like, now I know what to do.
[Aarti] The last thing that we have to do is cook the calamari,
so dousing it in some spices,
paprika, and cumin, and then getting it into a pan.
[BJ] If I win the money today, I want to use it
to help students come to my pre-school.
[Aarti] Miss BJ is her school.
She doesn't have people
and a school district behind her.
She's really just doing it by herself.
I just really want Miss BJ to win.
Miss BJ really deserves it.
Those are bussin', like those grits are so good.
Oh, good!
[Guy] You have eight minutes. Work with purpose.
[Brian] Time to work on this hash.
The leeks, we're gonna cook those in some nice butter.
Okay. Smash those up and put them in with your leeks.
No, don't.
We don't want it that smashed up.
[Dave] They told me I was mashing too hard.
[Brian] Now we have more of a smashed potato.
If we lose, I'll blame it on you.
-You know that, right? -No.
[Dave] It's a learning experience.
-Roles have been reversed. -Careful.
Student, teacher.
We want it to burn almost, like crispy crunchy.
There they are.
So that's a leek potato hash.
[Dave] If somehow I'm fortunate enough
to win some money,
I am going to surprise my wife.
She has lived her life in a way
that is so selfless and dedicated to her family.
For everything that you've done for our family,
I can't give you enough money to say thank you.
Let's win it.
This is beautiful.
Four minutes, guys.
[woman] Oh.
[Brian] Those pork chops look good.
[Jet] The first thing I do is lay down a bed of dressing.
And then I go in with the pork chop.
[Kelsey] Stuffing?
Yum. I love this.
[Kelsey] With pork chops? So classic.
[Jet] Then I bring the cauliflower
agrodolce as a side.
[Kim] And I finish it off with our gravy.
[Guy] Two minutes, chefs. Two to go.
I got to hang up my letterman.
We got this sweat going on.
[Dave] The first thing was the potato and leek hash.
[Brian] All right. Pork right on top of these things.
Mr. Perdue, you're looking good, Mr. Perdue.
-Woo! -Woo!
They have great color on their pork chops.
They do, they do.
[Brian] That vadouvan curry with a corn
chili chive relish.
[Guy] Forty-five seconds.
-What? -[Aarti] Okay. We need plates.
Here we go.
[Aarti] Grits need to go down first.
Put curry around the rim.
Tossing the calamari on the plate
and getting that into the middle of the plate.
[Guy] Five, four, three, two, one.
-That's it. -Woo!
Yeah, baby.
Yeah.
Wow.
Nail biter, y'all.
[laughs]
Teams, I sure hope the judges appreciate
all the hard work you put in to these appreciation dinners.
Let's take it to them.
Right this way.
All right, judges. This is it.
Game two of our All-Star Teaching Teams.
We had a little budget battle.
The chefs had to create a teacher appreciation dinner
with only 25 bucks total.
Up first, Shenanigans
and the teacher that was sentenced to help him.
-[laughs] -[Guy] Mr. Perdue.
What do you have for us, guys?
You have some pork chops.
They're on a potato mash
and they're topped with a corn and chili relish.
And then, there's some French curry
surrounding the pork chop.
My teachers are used to eating packaged sandwiches
and a stale hamburger.
They would be elated to have a meal like this.
Y'all plate this very smart.
You chose a humble protein, humble ingredient,
but you used your resources and your talent
to wow us which is exactly what this challenge asked for.
This is a perfectly-cooked pork chop.
Amazing use of corn and curry on this plate.
It's absolutely hugging my soul.
It looks stunning. A lot of times as chefs,
like, we eat with our eyes,
so I'm loving that, but the seasoning
was not really present on the pork itself.
I didn't get a ton but really nice.
-Thank you. -Thank you.
All right. Thank you.
Up next, Chef Jet, Miss Kim.
We made a grilled and roasted pork chop with a sage gravy.
We also made an apple dressing,
cauliflower agrodolce.
We wanted to show our love on this plate.
I gotta say, this is like taking me
to the holidays in a way.
It's like that comfort, sort of classic,
the grapes, the spoon bread almost.
Really, really amazing.
The pork chop is very pleasant
against the sort of lightness of a... of a grape.
The bread pudding is nice and savory.
I'm getting a pop from that apple.
It gives me that nice sweetness.
[Kelsey] Where I'm having a little bit of an issue
here is it's all a little one note.
It's all the same color and it's a little bit
all the same taste and texture.
-Thank you. Thank you. -Thank you, chefs.
All right. Thank you very much.
But not to be outdone, Aarti and BJ,
what do you have for us?
So the dish we prepared for you today, chefs,
is, uh, creamy grits, Indian curry sauce,
and a calamari apple salad.
Why not shrimp?
Why calamari?
We're on a budget.
We kind of work with the time we had.
We did have $6 left but...
And so what we would do is take the $6
and give it to the teacher at the end,
take this, and go buy yourself something nice.
Am I right or what?
Turn that. Turn that.
The spice queen over here with the beautiful
spices bringing this shrimp and grits to life.
I mean, we celebrated grits
every Saturday morning in my household.
The most successful part of this dish
is actually the grits.
There's a ton of depth of flavor.
[Jose] Chefs, what a tasty bite of food.
Visually, it looks great.
Delicious sauce.
[Kelsey] This is delicious but I want more of this
amazing sauce y'all made.
It is drinkable.
And I want more of that calamari.
So I think maybe using that $6 you had left
to put more of that calamari on here
would've really gone a long way.
-Good job. -[Guy] All right.
Thank you very much.
We're gonna send y'all back to your kitchens
and we'll come back and someone's gonna
get a chance to shop Flavortown for up to $20,000.
Thank you.
[applause]
All right. Which team will be staying after school
to go on a shopping spree?
Wow, wow, wow.
First, I'll say thank you
to the teachers for being here.
A lot going on. Let's take a look at the scores.
A four-point difference from Jet and Kim to Dave
and Brian, a six-point difference from BJ and Aarti.
Kim and Jet.
16 out of 20, 17 out of 20 in taste,
7 for plating for a 40, and a 79.
-[applause] -Okay.
[Guy] BJ and Aarti, 15 out of 20 gameplay,
17 on the taste,
7 for the plating for a 39,
and a 76.
Yay Aarti.
Shenanigans, you're looking sharp in this,
but let's just make sure.
15 out of 20, 17 out of 20, 8 for a 40.
And congratulations, 83.
-[indistinct] -[Aarti] Oh, wow.
-Thank you. -Nice.
[Guy] For some reason, I feel this is the only 83
that you may have seen
-in Mr. Perdue's class. -Ever. Ever.
[Guy] Congratulations.
But let me say this,
I know that the two of you
must go through a variety of expenditures
that you don't get reimbursed for.
So the Guy Fieri Foundation would like to give you
both $2,500 to your schools.
Thank you.
Oh, wow.
[Guy] It will go in your name to what you want it
to benefit inside of your school
and hopefully it'll be your classroom
or it'll be in a program that you wanna underwrite.
We just wanna tell you how much we appreciate you
and recognize you.
Jet and Aarti, thank you so much for introducing us
to amazing teachers.
Okay. It was great to have you.
[BJ] Being here in Flavortown, the opportunity to be
with Aarti, that is the reward for me.
It is an honor to be representing
teachers in Flavortown.
-Thank you so much. -You're welcome.
-Very nice to meet you. -Very nice to meet you.
It's great. I think the kids are gonna love this.
This experience was a great time.
The Guy Fieri Foundation is giving us $2,500
to put towards our class and that's gonna go a long way.
[Guy] Congratulations.
Mr. Perdue, what a pleasure to meet you.
What will you do with the money if you win money?
Because you never know with him shopping.
She doesn't know it but... [clears throat]
Sorry.
I'm gonna surprise my wife.
Forty-three years we've been married.
Laurel Lynn Perdue, this is for you.
-Yeah! -[applause]
Knowing you for the hour that I've had a chance
to know you and knowing how highly
Brian speaks of you,
probably what we all would've expected
that you would do something and give it
to somebody else than to share it with yourself.
Typically what we do right now is send the card in
and we go shopping but Mr. Perdue,
all I could tell you is congratulations, $20,000.
-Wow. -[Brian] Yeah.
[Guy] There you have it.
I'm not making you shop for that, my friend.
If you're gonna give it to her I'm gonna give it to you
and Malarkey, congratulations.
-Job well done. -Thank you. Thank you.
[Guy] Mr. Perdue, you're awesome.
We'll see you guys next week at Guy's Grocery Games.
Adios.