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There's a special
group of people
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that have changed
all of our lives.
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Whether they've inspired us
in our formative years
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or expanded our kids'
understanding of the world.
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You know who
I'm talking about, right?
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Exactly. Teachers.
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And welcome to Flavortown.
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-[laughter]
-I know, right?
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[Guy] So tonight,
three of our favorite
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Food World All-Stars are
teaming up with the teachers
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who have played a positive
role in their lives.
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Yeah. Gameplay, Mr. Perdue.
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Together, they'll take
on Triple G games.
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Your homework is due
in nine minutes.
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[Guy] In hopes of earning
recognition and rewards
for their teachers,
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including up to $20,000
for the winner.
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You kids are late for class,
you better get caught up here.
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-[Hunter] Hey.
-Hey, Hunter.
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Dad, I just took
Reuters pop quiz
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that he made
for the teams tonight.
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I scored a 110%. Nailed it.
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Well, evidently,
it wasn't a math quiz.
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-There we go.
-[Guy] It's All Star
teaching teams
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right now
on Guy's Grocery Games.
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-Get it?
-No, I think
it was a math quiz.
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[bell ringing]
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So, let's meet our teams.
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Now first up,
Los Angeles culinary icon,
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Jet Tila, and joining forces
with Miss Kim,
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the first grade teacher
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whose compassionate
teaching style
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has helped his son
excel in school.
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[Jet] Miss Kim is our son's
first grade teacher.
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First grade
is such an important year.
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They are learning
how to read,
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addition and subtraction.
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In my class, we learn
about healthy food, too.
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[Jet] Our son loves Miss Kim.
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In Miss Kim's class,
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he feels safe,
he's confident.
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He's just a happy child,
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always telling us stories
about what he learned.
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-Yo, do you like our gear?
-[Guy] Oh.
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I know. What's up, brother?
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She's got hers on, too.
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Miss Kim,
very nice to meet you.
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Nice to meet you as well.
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You're awesome.
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All right. Jet won.
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Yeah.
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Next, renowned restaurateur,
Brian Malarkey,
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is teaming up with his
favorite teacher
from high school,
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Dave Perdue, to prove that
he's got more shenanigans
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up his sleeve.
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My name is Dave Perdue.
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I just retired
as an educator after 38 years.
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Wow.
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[Dave] I am so grateful today
to be reunited
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with my former student,
Brian Malarkey.
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I remember him
as a sophomore,
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wreaking havoc.
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But truth be told,
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the roles are gonna have
to be reversed today.
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I'm the student,
Brian's the teacher.
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Let's go,
Mr. Perdue in the house!
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[laughs]
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We have a lot to talk about.
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Yes, we do.
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And Food Network star,
Aarti Sequeira,
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is partnering up
with BJ King,
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the dedicated director
of the preschool
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where Aarti's daughter
was voted class president.
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Of course she was.
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Hey, everybody!
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I am a preschool teacher.
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She is the best
preschool teacher
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and she is my youngest
daughter's hero.
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[BJ] Aw.
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I'm the director,
I'm the cook,
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I give out hugs,
I give out Band-Aids.
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I do a lot.
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Being a teacher
is so rewarding,
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you just wanna do right
by kids.
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I don't know why
I'm getting...
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-I'm crying, too.
-emotional but...
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It's really, like, one
of the coolest jobs on earth.
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Aw.
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-[Aarti] Hello.
-[laughter]
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-This is gonna be ridiculous.
-[Aarti laughs]
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-Hey, guys.
-Really, teachers,
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thank you for adding
some class...
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-[laughs]
-to Flavortown Market.
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-Oh.
-Wow.
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[Guy] And thank you, teachers,
for making this special.
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This is a big deal.
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This episode is about
recognizing all the teachers.
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You're the unsung heroes.
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-That's right.
-Facts.
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[Guy] All right. You're gonna
be joining forces tonight
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to play two challenging
culinary games
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that will test your culinary
chops, your knowledge,
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and your ability to work
well with others.
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Oh, I love that.
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Anyhow, our judges will be
grading you on a curve,
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and the team with the lowest
score after the first round
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will be sent, uh...
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Will be sent to detention.
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And the team with the highest
combined score
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after two rounds will get
a chance to shop
Flavortown Market
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for up to $20,000
for the winning teacher.
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In the first round,
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I want you to prepare
something
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that you could relate to.
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I want you to make
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an elevated kids dinner.
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-Elevated kids dinner.
-[Guy] Elevated kids dinner.
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Oh.
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The kind of meal
that kids would love,
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but the depth of flavor
and the perfect plating
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that the judges would expect.
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Okay? Okay.
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So I'd like to have
all the teams
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step to the front
of their cart.
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-Oh, no.
-[Jet] Oh, for real?
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-Why is this happening?
-For real?
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-Okay.
-To make this a little
more kid-friendly,
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we have something for you.
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Hunter, you want to bring
that out for us?
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Oh, no. Here comes.
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-Oh.
-[Brian] Lunch meals.
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Oh, my gosh.
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[Guy] Lunch boxes.
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[Hunter] Here you are.
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Thank you, sir.
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-Thank you.
-Here you are. Yes.
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Now, the great thing
about this is
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that's what you'll be
shopping with.
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-Right.
-Oh, no!
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-Right.
-This is our cart?
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-This is it.
-Oh.
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This is a new game
called Lunch Box Shop.
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-No.
-[Guy] Now,
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inside your lunch box,
in case you're hungry,
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-there's a little snack
-for you.
[Jet laughs]
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[Guy] Let's go ahead
and open it up.
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Now, Malarkey,
you're dying to.
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-Oh.
-Okay.
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[Guy]
You got some fish crackers
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and you got some raisins.
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Doesn't that pair
that go together great?
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-[laughs]
-[Hunter] That's not a snack.
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I put it in there to use it
in their dinner.
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Who's gonna argue
with my son, all right?
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Thirty minutes
to shop, prepare,
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and plate your elevated
kids dinner
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that incorporates
fish crackers and raisins.
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Whatever you can cram
into those lunch boxes,
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you can use,
it's a one-time shop.
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What was the hardest thing
to teach kids?
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-Counting?
-I'm gonna say numbers.
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Here, we count differently.
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How do we count here, Aarti?
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Three, two, one, go!
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No, that's not how we do it.
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See? That's why...
It's not three, two, one, go.
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-It's one, two--
-Oh, he said it!
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[laughs]
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-[Aarti] He said it,
he said it!
-[Brian] Mr. Perdue!
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[Aarti] He said it. Okay.
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So we gotta think
about what we're gonna make.
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And, uh,
welcome to Flavortown.
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-[laughter]
-I know, right?
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We have to make
an elevated kids dinner,
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which must include raisins...
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-And cheese.
-and cheese crackers.
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What was your first thought?
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[BJ] Pasta.
Some kind of pasta.
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What kid doesn't love pasta?
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Uh, I mean,
every child I know.
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We could take the crackers
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and do, like, breadcrumbs
and crackers.
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[BJ] The raisins, too.
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-The raisins. The raisins!
-Yeah.
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The raisins,
I'm a little afraid of.
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Well, we could take
the raisins
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and we could pickle them.
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That will give a little
bit of, like,
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-acidic sweetness.
-I love it.
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-Ladies and gentlemen, Aarti.
-[laughs]
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[Aarti] You're looking
at the pappardelle.
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[BJ] I was looking
at the pappardelle.
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[Aarti] Yeah. Mushrooms.
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They have morels,
chanterelles, king oysters,
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so we're just grabbing
as much as we can fit
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into the lunch box.
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[Jet] Oh, you guys
got the expensive mushrooms.
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Yeah, get out of the way,
buddy.
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-Okay, ma'am. Okay, fine.
-Yeah.
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These mushrooms,
they're expensive,
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that means elevated.
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We're cooking, Aarti.
We got this.
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I really hope everybody
that's watching this
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reaches out to the teachers
that have inspired them
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or been part of their life.
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Hadn't been for a teacher
named Charlie Davidson,
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I'd probably wouldn't
be here today.
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And, uh, the fact
that these chefs
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have brought these
teachers here
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makes this a really
special episode.
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[Dave] Kids' meal.
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I think hamburger
or mac and cheese?
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What about fried chicken?
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-Maybe fried chicken?
-Yeah.
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I'm kind of thinking
about fried chicken
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and thinking about what would
be spectacular on it,
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and what a kid would eat.
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We can use the fish
for our fry batter
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for the chicken also.
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My kids love barbecue
right now.
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What if we did barbecue sauce?
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We can put the raisins
in our barbecue sauce.
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-[Dave] Okay. Yeah.
-[Brian] Beautiful?
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-Yeah? All right.
-Yeah.
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Come on, let's go.
Chicken thigh.
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We get some sort
of a barbecue sauce.
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Get some Guy,
gotta make Guy happy, right?
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Yeah. Gotta get his,
uh, students.
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It never hurts
the brown nose a little bit.
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All right.
Let's get some apples.
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We're gonna do
an apple carrot salad.
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We're gonna make kind
of a shaved carrot
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and apple slaw.
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-Kids love color, right?
-[Dave] Yeah.
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[Brian]
Oh, this is gonna be so good!
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-[laughs]
-Okay.
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So we have to make
an elevated kids dinner
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and we have to shop out
of these tiny lunchboxes.
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[Kim] Okay. Let's do
chicken nugget.
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-Some elevated chicken nugget.
-Okay.
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[Jet] We need a dip.
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[Kim] Let's do
an elevated marinara,
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-some sort of--
-[Jet] Truffle garlic
butter.
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-Uh, truffles.
-Mmm-hmm.
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That's in my cart.
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And also, we have two
mandatory ingredients.
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[Kim] The cheese crackers,
I was excited about.
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I'm gonna add
the cheddar crackers
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to the breading
on the chicken.
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I'm gonna add the raisins
to the dips.
250
00:07:56,500 --> 00:07:58,767
-Tenders.
-A little saltimbocca.
251
00:07:58,767 --> 00:08:00,867
-We could do a saltimbocca.
-Oh, yeah, yeah.
Exactly right.
252
00:08:00,867 --> 00:08:04,367
Fancy Miss K here
thinks saltimbocca.
253
00:08:04,367 --> 00:08:05,900
Where'd you pull that up?
That's--
254
00:08:05,900 --> 00:08:08,000
-I love saltimbocca.
-That's fancy food.
255
00:08:08,000 --> 00:08:10,100
I think that elevates
the chicken tender.
256
00:08:10,100 --> 00:08:11,667
[Jet] This is a one shop.
257
00:08:11,667 --> 00:08:13,166
I'm just gonna have to trust
that we have what we need,
258
00:08:13,166 --> 00:08:14,266
we gotta get cooking.
259
00:08:14,266 --> 00:08:15,767
All right. Here we go.
260
00:08:15,767 --> 00:08:17,867
So here to discuss
our teams' dishes
261
00:08:17,867 --> 00:08:20,000
are three chefs
we could all learn from.
262
00:08:20,000 --> 00:08:21,900
We have acclaimed
fine dining chef
263
00:08:21,900 --> 00:08:23,967
and a fierce competitor
in her own right,
264
00:08:23,967 --> 00:08:26,900
the one and only
Chef Nyesha Arrington.
265
00:08:26,900 --> 00:08:28,467
Top Chef winner
and proud owner
266
00:08:28,467 --> 00:08:31,500
of the down home
Alabama restaurant, KBC.
267
00:08:31,500 --> 00:08:33,100
I don't know where
she came up with the name.
268
00:08:33,100 --> 00:08:35,467
One and only
Chef Kelsey Barnard Clark.
269
00:08:35,467 --> 00:08:36,967
And the Iron Chef behind
270
00:08:36,967 --> 00:08:39,567
a renowned Latin-inspired
culinary empire,
271
00:08:39,567 --> 00:08:42,100
the one and only,
Chef Jose Garces.
272
00:08:42,100 --> 00:08:43,367
[Kelsey laughs]
273
00:08:43,367 --> 00:08:45,867
-What a great challenge.
-[Jose] Yeah.
274
00:08:45,867 --> 00:08:47,767
I'm hoping that the teachers
275
00:08:47,767 --> 00:08:49,100
-actually try the dishes,
right?
-[Kelsey] I agree.
276
00:08:49,100 --> 00:08:50,467
-Teach them.
-[Jose] Yeah. To say,
277
00:08:50,467 --> 00:08:51,867
"This is what I wanna make,
278
00:08:51,867 --> 00:08:53,800
-will you help me get there?"
-[Kelsey] Yeah.
279
00:08:53,800 --> 00:08:55,700
[Guy] Twenty-five minutes.
280
00:08:55,700 --> 00:08:56,767
Get everything organized.
281
00:08:56,767 --> 00:08:57,900
Put everything
with like stuff.
282
00:08:57,900 --> 00:08:59,166
What is on the menu?
283
00:08:59,166 --> 00:09:01,600
We're doing fried chicken,
mashed potatoes,
284
00:09:01,600 --> 00:09:03,500
with a carrot apple salad.
285
00:09:03,500 --> 00:09:05,467
Oh, look at the skills
of that man.
286
00:09:05,467 --> 00:09:06,700
It's incredible.
287
00:09:06,700 --> 00:09:08,867
Mr. Perdue. Shenanigans.
288
00:09:08,867 --> 00:09:10,000
I gave him that name.
289
00:09:10,000 --> 00:09:11,166
-[Brian laughs]
-How?
290
00:09:11,166 --> 00:09:14,266
Well, Malarkey, Shenanigans.
291
00:09:14,266 --> 00:09:16,000
-Well, he's full of it.
-Yeah.
292
00:09:16,000 --> 00:09:18,200
[laughs]
You knew better than anybody.
293
00:09:18,200 --> 00:09:19,500
Put the chicken in here.
294
00:09:19,500 --> 00:09:20,667
Mr. Perdue, I'm gonna get you
295
00:09:20,667 --> 00:09:22,767
dredging the chicken
in the buttermilk.
296
00:09:22,767 --> 00:09:24,967
Gonna start
with the fish crackers,
I get them in the blender.
297
00:09:24,967 --> 00:09:28,467
And then anytime you fry
something on this show,
298
00:09:28,467 --> 00:09:32,100
98% of the time,
it's undercooked.
299
00:09:32,100 --> 00:09:33,867
-So pull the bone out?
-No, no, no.
300
00:09:33,867 --> 00:09:35,667
And I've been wanting to fry
something for a long time
301
00:09:35,667 --> 00:09:37,567
and prove
that you can get it done.
302
00:09:37,567 --> 00:09:39,100
There it is. One.
303
00:09:39,100 --> 00:09:41,367
We're gonna go fried chicken
with the bone in.
304
00:09:41,367 --> 00:09:42,500
Fine right there.
305
00:09:42,500 --> 00:09:44,400
Bones, they're like
a radiator.
306
00:09:44,400 --> 00:09:45,767
They extend the heat
throughout,
307
00:09:45,767 --> 00:09:48,166
it'll carry over
and keep cooking.
308
00:09:48,166 --> 00:09:51,166
There you go. I'm learning
new things every day.
309
00:09:51,166 --> 00:09:53,367
[Brian] All right. Perfect.
We're killing it.
310
00:09:53,367 --> 00:09:55,967
Shenanigans calling out
the shots already.
311
00:09:55,967 --> 00:09:57,700
Oh!
312
00:09:57,700 --> 00:10:00,667
Mr. Perdue in the house.
313
00:10:00,667 --> 00:10:02,333
[Guy] Malarkey's singing.
314
00:10:04,100 --> 00:10:05,967
[bell ringing]
315
00:10:07,367 --> 00:10:09,066
[bell ringing]
316
00:10:09,066 --> 00:10:10,734
-[Kelsey] To either bring
your teacher
-[Nyesha] Yeah, go ahead.
317
00:10:10,734 --> 00:10:12,767
-[Kelsey] or have your
kid's teacher here...
-[Nyesha] You might have to.
318
00:10:12,767 --> 00:10:14,567
[Kelsey] I think is so fun.
319
00:10:14,567 --> 00:10:16,667
It's great to see
the old mentor
320
00:10:16,667 --> 00:10:19,066
-being mentored by a new one.
-Totally.
321
00:10:19,066 --> 00:10:20,567
So, uh, here you go.
322
00:10:20,567 --> 00:10:23,266
All right. Seventeen minutes.
323
00:10:23,266 --> 00:10:24,200
BJ, do you cook at home a lot?
324
00:10:24,200 --> 00:10:25,500
I cook every day.
325
00:10:25,500 --> 00:10:26,567
Do you cook at school?
326
00:10:26,567 --> 00:10:28,300
-I cook every day at school.
-Really?
327
00:10:28,300 --> 00:10:32,300
Mosie would say "Miss BJ
makes the best green beans".
328
00:10:32,300 --> 00:10:34,667
-She never eats
my green beans.
-Well.
329
00:10:34,667 --> 00:10:35,767
She'll eat Miss BJ's
green beans.
330
00:10:35,767 --> 00:10:36,967
-Kid-friendly.
-The way it always is.
331
00:10:36,967 --> 00:10:38,166
-It's kid-friendly,
it's kid-friendly.
-So annoying.
332
00:10:38,166 --> 00:10:39,567
All right.
What's on the menu, chefs?
333
00:10:39,567 --> 00:10:41,033
Miss BJ's always trying
to get her kids
334
00:10:41,033 --> 00:10:42,567
-to eat more vegetables.
-[Guy] Got it.
335
00:10:42,567 --> 00:10:43,867
So that's why
we're gonna do this
336
00:10:43,867 --> 00:10:45,867
sort of elevated
mushroom pasta.
337
00:10:45,867 --> 00:10:47,166
Where are the snacks going in?
338
00:10:47,166 --> 00:10:48,600
So, crackers,
we're gonna do crackers
339
00:10:48,600 --> 00:10:51,033
-and bread crumbs,
-[BJ] Bread hit the
drum, yeah.
340
00:10:51,033 --> 00:10:52,867
-like, I'll have breadcrumbs
over the top.
-Okay.
341
00:10:52,867 --> 00:10:54,834
And then, the raisins,
we're gonna pickle
342
00:10:54,834 --> 00:10:56,166
with maybe a little
fresno
343
00:10:56,166 --> 00:10:57,867
so there's a little
acid in the dish.
344
00:10:57,867 --> 00:11:00,467
-I like that.
-Can you get a bunch
345
00:11:00,467 --> 00:11:03,100
of the cheddar crackers
in that food processor
346
00:11:03,100 --> 00:11:05,033
-and buzz it?
-[BJ laughs] Okay.
347
00:11:05,033 --> 00:11:06,600
We're going, we're cooking.
348
00:11:06,600 --> 00:11:10,000
A herbed breadcrumb
is like such a lovely way
349
00:11:10,000 --> 00:11:11,934
to add flavor and texture
350
00:11:11,934 --> 00:11:13,834
-to pretty much anything.
-Yeah.
351
00:11:13,834 --> 00:11:15,934
This is cool, this is good.
352
00:11:15,934 --> 00:11:17,166
Sprinkle them in here
with this.
353
00:11:17,166 --> 00:11:18,500
[BJ] Sprinkle, all right,
with this.
354
00:11:18,500 --> 00:11:19,734
All right.
355
00:11:19,734 --> 00:11:21,467
It is so much fun
to be cooking
356
00:11:21,467 --> 00:11:22,667
with Aarti right now.
357
00:11:22,667 --> 00:11:24,166
I can't... I can't believe
I'm cooking
358
00:11:24,166 --> 00:11:25,567
with Aarti in Flavortown.
359
00:11:25,567 --> 00:11:27,300
-Pasta. Gotta go
with the pasta.
-Yes.
360
00:11:27,300 --> 00:11:28,500
Heard, heard, heard, heard.
361
00:11:28,500 --> 00:11:30,567
Let's go, let's go.
362
00:11:30,567 --> 00:11:31,600
[Jet] Where's my knife?
363
00:11:31,600 --> 00:11:33,600
Oh, in front of my face.
364
00:11:33,600 --> 00:11:35,367
-What are you making?
-We're making an elevated
365
00:11:35,367 --> 00:11:38,834
chicken parm saltimbocca
tenders, tender.
366
00:11:38,834 --> 00:11:40,734
-Chicken parm saltimbocca?
-[laughter]
367
00:11:40,734 --> 00:11:42,567
-So we're making chicken parm?
-We got a little crazy.
368
00:11:42,567 --> 00:11:43,834
Fancy chicken nuggets.
369
00:11:43,834 --> 00:11:45,367
Where are the raisins going?
370
00:11:45,367 --> 00:11:49,567
The raisins are going
into a sauce
371
00:11:49,567 --> 00:11:51,934
that's going to be delicious.
372
00:11:53,100 --> 00:11:56,033
-[laughter]
-Of course, it is.
373
00:11:56,033 --> 00:11:58,567
First thing I'm gonna start on
is the chicken.
374
00:11:58,567 --> 00:11:59,667
That was a great idea,
375
00:11:59,667 --> 00:12:01,467
where you wanted to wrap it
in prosciutto.
376
00:12:01,467 --> 00:12:02,667
-[Kim] Wrap it
in prosciutto
-[Jet] Each piece.
377
00:12:02,667 --> 00:12:04,266
-[Kim] with some sage.
-[Jet] That's beautiful.
378
00:12:04,266 --> 00:12:06,000
I invited Miss Kim here today
379
00:12:06,000 --> 00:12:09,500
as a small token
of admiration and respect,
380
00:12:09,500 --> 00:12:12,467
and even this is not enough.
381
00:12:12,467 --> 00:12:15,400
I think we owe her
and our teachers so much more.
382
00:12:15,400 --> 00:12:17,567
I like what Miss Kim's doing
with her chicken,
383
00:12:17,567 --> 00:12:18,767
putting herbs on it
384
00:12:18,767 --> 00:12:20,467
and then now she's gonna
wrap it in prosciutto.
385
00:12:20,467 --> 00:12:22,200
-[Kelsey] Okay.
-[Jet] Go, go, go.
386
00:12:22,200 --> 00:12:25,066
There you go.
And your fryer's ready to go.
387
00:12:25,066 --> 00:12:27,834
I'm gonna crunch up
your cheese crackers
388
00:12:27,834 --> 00:12:29,367
for your breading.
389
00:12:29,367 --> 00:12:31,033
[Kim] I'm gonna take
the chicken
390
00:12:31,033 --> 00:12:32,767
and I'm gonna put it
in the breading
391
00:12:32,767 --> 00:12:33,834
of the cheddar crackers.
392
00:12:33,834 --> 00:12:35,367
The cheddar crackers
are gonna add
393
00:12:35,367 --> 00:12:38,166
such a nice crunch
and cheesiness.
394
00:12:39,367 --> 00:12:40,834
Hot, hot, hot, hot,
hot, hot, hot.
395
00:12:40,834 --> 00:12:42,567
We're making a great team.
396
00:12:42,567 --> 00:12:45,266
Kim, I'm here for you.
Let me know what you need.
397
00:12:45,266 --> 00:12:47,867
[Guy] Twelve minutes to go,
twelve in the competition.
398
00:12:47,867 --> 00:12:49,467
[Brian] We need to open
that barbecue sauce.
399
00:12:49,467 --> 00:12:51,066
The barbecue sauce
is gonna be super simple.
400
00:12:51,066 --> 00:12:52,467
We got the Guy
Barbecue Sauce.
401
00:12:52,467 --> 00:12:54,367
Put in two containers
of raisins.
402
00:12:54,367 --> 00:12:55,600
Three containers
so they can't say
403
00:12:55,600 --> 00:12:57,400
we're not doing the raisins,
all right?
404
00:12:57,400 --> 00:13:00,567
That's, uh, maximizing
what you... What you have.
405
00:13:00,567 --> 00:13:02,400
Yeah, gameplay, Mr. Perdue.
406
00:13:02,400 --> 00:13:05,266
All right. Now sit here
and just keep peeling it.
407
00:13:05,266 --> 00:13:07,166
We're gonna have you
peel the carrot
408
00:13:07,166 --> 00:13:09,867
for our vegetable slaw,
in the same spot.
409
00:13:09,867 --> 00:13:11,367
See, I'm not rotating
the carrot?
410
00:13:11,367 --> 00:13:12,367
Oh, look at Malarkey
411
00:13:12,367 --> 00:13:13,667
-teaching him right now.
-You like that?
412
00:13:13,667 --> 00:13:15,867
-Aw. What a moment.
-Wow. This is great.
413
00:13:15,867 --> 00:13:17,367
As soon as you get a bit
of pile of these,
414
00:13:17,367 --> 00:13:18,867
we're gonna put them
in ice water.
415
00:13:18,867 --> 00:13:20,033
They'll curl.
416
00:13:20,033 --> 00:13:21,266
It's just so much fun
for the kids
417
00:13:21,266 --> 00:13:22,467
to eat that twirly carrot.
418
00:13:22,467 --> 00:13:23,867
Where did you learn that?
419
00:13:23,867 --> 00:13:26,467
Oh, it's just old tricks
in my bag.
420
00:13:26,467 --> 00:13:27,567
Nice.
421
00:13:27,567 --> 00:13:29,100
[Brian] We're gonna have fun
with that one.
422
00:13:29,100 --> 00:13:31,133
[Dave] This is the sauce
for the chicken.
423
00:13:33,600 --> 00:13:35,033
It's good.
424
00:13:35,033 --> 00:13:36,400
We're getting the A,
Mr. Perdue.
425
00:13:36,400 --> 00:13:38,066
Which you never got
in my class.
426
00:13:38,066 --> 00:13:39,867
Which I definitely never,
ever, ever got.
427
00:13:39,867 --> 00:13:41,300
[laughs]
428
00:13:41,300 --> 00:13:44,100
Your homework is due
in nine minutes.
429
00:13:44,100 --> 00:13:45,200
Except you, Malarkey.
430
00:13:45,200 --> 00:13:48,667
Ah, the time, the time.
431
00:13:48,667 --> 00:13:50,400
The key to working
with mushrooms
432
00:13:50,400 --> 00:13:52,734
is to make sure they're
all about the same size
433
00:13:52,734 --> 00:13:56,967
so they all cook at around
the same time.
434
00:13:56,967 --> 00:13:58,667
Okay. I'm gonna add
the cream here.
435
00:13:58,667 --> 00:14:00,667
Okay. We'll sprinkle
some cheese.
436
00:14:00,667 --> 00:14:02,467
This looks so good.
437
00:14:02,467 --> 00:14:04,600
I don't know
exactly what I'm doing,
438
00:14:04,600 --> 00:14:07,266
but I'm gonna follow
Aarti's lead.
439
00:14:07,266 --> 00:14:09,266
I'm a teacher,
but I'm learning from Aarti.
440
00:14:09,266 --> 00:14:11,467
-I'm used to the chef.
-[laughter]
441
00:14:11,467 --> 00:14:13,834
Put the heat on
under that pan.
442
00:14:13,834 --> 00:14:15,667
For once,
I get to tell you what to do.
443
00:14:15,667 --> 00:14:17,166
-Yes.
-[laughing]
444
00:14:17,166 --> 00:14:19,166
-It's super simple.
-Okay.
445
00:14:21,367 --> 00:14:24,767
Hmm, that's good. Simple.
446
00:14:24,767 --> 00:14:25,834
You can't forget
about the raisins.
447
00:14:25,834 --> 00:14:26,867
Oh, my gosh. Yeah.
448
00:14:26,867 --> 00:14:28,467
I'm gonna put some red wine,
white vinegar.
449
00:14:28,467 --> 00:14:29,967
And then... And then
you're gonna empty
450
00:14:29,967 --> 00:14:32,734
a bunch of raisin packets
into that, okay?
451
00:14:32,734 --> 00:14:33,867
BJ grabs...
452
00:14:33,867 --> 00:14:35,166
[gasps] I just said BJ
453
00:14:35,166 --> 00:14:36,166
without saying Miss BJ.
454
00:14:36,166 --> 00:14:38,033
[gasps]
455
00:14:38,033 --> 00:14:40,100
Then add some salt.
456
00:14:40,100 --> 00:14:41,367
Dun-duh-dun-dun.
457
00:14:41,367 --> 00:14:42,767
I'm in trouble.
458
00:14:42,767 --> 00:14:44,367
I'm in trouble.
I'm in trouble.
459
00:14:44,367 --> 00:14:46,300
[BJ]
You get an A from me for sure.
460
00:14:46,300 --> 00:14:48,100
[laughs] I got an A?
461
00:14:48,100 --> 00:14:50,100
-Yeah. A+.
-I got an A.
462
00:14:50,100 --> 00:14:52,767
[Guy] Seven minutes,
seven to go.
463
00:14:52,767 --> 00:14:54,200
All right. I'm gonna
make your sauce
464
00:14:54,200 --> 00:14:56,000
and I'm gonna make
the tomato sauce.
465
00:14:56,000 --> 00:14:58,000
So for the cream sauce,
I start by sautéing
466
00:14:58,000 --> 00:15:00,266
a little bit of onion,
truffles.
467
00:15:00,266 --> 00:15:03,300
That's how you upscale
a kid's dinner.
468
00:15:03,300 --> 00:15:05,033
And then I put that
in the blender
469
00:15:05,033 --> 00:15:06,667
and I blend in the raisin.
470
00:15:06,667 --> 00:15:08,567
Praying raisins
work deliciously.
471
00:15:08,567 --> 00:15:10,667
A little sweet
never hurt anyone.
472
00:15:10,667 --> 00:15:12,166
All right.
Now I'm gonna cheese it up.
473
00:15:12,166 --> 00:15:14,033
I'm adding mozzarella cheese
474
00:15:14,033 --> 00:15:17,533
and I'm looking for that
dippy, sticky consistency.
475
00:15:19,367 --> 00:15:20,934
-Delicious. Yeah.
-Is it okay?
476
00:15:20,934 --> 00:15:23,266
-Salt maybe?
-You got it. You're on.
477
00:15:23,266 --> 00:15:26,066
I am pretty blown away
right now
478
00:15:26,066 --> 00:15:28,567
with knife skills
and heat control.
479
00:15:28,567 --> 00:15:30,266
Fantastic teacher and leader,
480
00:15:30,266 --> 00:15:32,567
and now a great chef.
481
00:15:32,567 --> 00:15:34,367
Here comes your sauces,
two sauces.
482
00:15:34,367 --> 00:15:36,033
Kids love sauces, right?
483
00:15:36,033 --> 00:15:38,433
Any food that you can dip,
kids will love.
484
00:15:39,667 --> 00:15:42,867
Teams, we've got five minutes.
Five to go.
485
00:15:42,867 --> 00:15:44,400
[Dave] When do we need
to start plating?
486
00:15:44,400 --> 00:15:48,066
-Oh, in about 29 seconds.
-Oh.
487
00:15:48,066 --> 00:15:50,166
Mr. Perdue,
you're gonna be in charge
488
00:15:50,166 --> 00:15:54,100
of putting the apples
and the carrots on the plate.
489
00:15:54,100 --> 00:15:55,367
All right. Get a little towel
490
00:15:55,367 --> 00:15:56,667
and you're gonna clean up
the little mess
491
00:15:56,667 --> 00:15:57,734
you made there, Mr. Perdue.
492
00:15:57,734 --> 00:15:59,867
I was cleaning up your mess
35 years ago.
493
00:15:59,867 --> 00:16:01,467
Oh, I've been cleaning up
your mess for years.
494
00:16:01,467 --> 00:16:04,100
-Yeah.
-Oh, it's perfect.
495
00:16:04,100 --> 00:16:07,000
Fried chicken
down on the plate.
496
00:16:07,000 --> 00:16:09,567
I'm gonna take some of that
brown sugar barbecue sauce,
497
00:16:09,567 --> 00:16:11,467
put that over the top
of the chicken.
498
00:16:11,467 --> 00:16:12,934
-That chicken done, Malarkey?
-Oh, it's done.
499
00:16:12,934 --> 00:16:14,600
It is bubbling.
500
00:16:14,600 --> 00:16:17,600
How do we know that
it's cooked properly inside?
501
00:16:17,600 --> 00:16:19,467
Oh, Mr. Perdue.
502
00:16:19,467 --> 00:16:21,033
We have no idea.
503
00:16:21,033 --> 00:16:22,467
Well, the judges
will tell us, won't they?
504
00:16:22,467 --> 00:16:24,200
Oh, unfortunately, they will.
505
00:16:24,200 --> 00:16:26,467
[Guy] Two minutes, chefs.
Two minutes.
506
00:16:26,467 --> 00:16:28,667
Down to the wire.
507
00:16:28,667 --> 00:16:30,100
[BJ] Ready.
508
00:16:30,100 --> 00:16:31,567
[Aarti] We're pulling pasta
out of the pot
509
00:16:31,567 --> 00:16:33,166
and getting in
the cream sauce.
510
00:16:33,166 --> 00:16:34,767
[BJ] We got a minute
and 40 seconds left.
511
00:16:34,767 --> 00:16:36,467
-Okay. Come on,
bring it over there.
-All right.
512
00:16:36,467 --> 00:16:38,767
[Aarti]
Pasta goes in the bowl.
513
00:16:38,767 --> 00:16:40,400
-Sprinkled with
cheddar crackers.
-[Aarti] Mmm-hmm.
514
00:16:40,400 --> 00:16:42,467
-[BJ] Ooh, it smells
pretty good.
-[Aarti] It does, yeah.
515
00:16:42,467 --> 00:16:44,100
-Sprinkles.
-Yeah. Sprinkle.
516
00:16:44,100 --> 00:16:46,967
I'll do some of these raisins
and we're done.
517
00:16:46,967 --> 00:16:48,600
-[BJ] And we're done.
-Is that everything?
518
00:16:48,600 --> 00:16:50,200
-Boop, boop. That's good.
-Yup.
519
00:16:50,200 --> 00:16:53,500
Thirty seconds.
Thirty seconds.
520
00:16:53,500 --> 00:16:55,367
You got good food
coming your way.
521
00:16:55,367 --> 00:16:57,934
[Kim] The tenders
look golden brown, delicious.
522
00:16:57,934 --> 00:16:59,667
So I'm ready
to take them out.
523
00:16:59,667 --> 00:17:00,934
[Jet] We got to... We got to
get on the plate.
524
00:17:00,934 --> 00:17:02,000
[Kim] Okay.
525
00:17:02,000 --> 00:17:03,066
I cut it into thirds
526
00:17:03,066 --> 00:17:05,734
and we put those strips
into the baskets.
527
00:17:05,734 --> 00:17:06,867
Yes. Let's get the sauce in.
528
00:17:06,867 --> 00:17:08,767
Yeah. You do tomato
and I'll do...
529
00:17:08,767 --> 00:17:10,200
-And I'll do cream.
-[Kim] All right.
530
00:17:10,200 --> 00:17:11,500
Our dish is awesome.
531
00:17:11,500 --> 00:17:12,600
[Jet] Yeah.
This dish is beautiful.
532
00:17:12,600 --> 00:17:14,834
It's exactly what
all kids wanna eat.
533
00:17:14,834 --> 00:17:19,300
Five, four, three, two, one.
534
00:17:19,300 --> 00:17:21,166
That's it. Stop.
535
00:17:21,166 --> 00:17:23,166
[cheers and applause]
536
00:17:26,033 --> 00:17:27,867
Right here, Mr. Perdue.
537
00:17:27,867 --> 00:17:29,166
That's what I'm talking about.
538
00:17:29,166 --> 00:17:30,834
-We survived.
-I like it.
539
00:17:30,834 --> 00:17:32,767
Oh, my gosh.
You've been awesome.
540
00:17:32,767 --> 00:17:34,300
I got to tell you, teams.
541
00:17:34,300 --> 00:17:36,667
You really thought
outside the lunchbox.
542
00:17:36,667 --> 00:17:38,900
Let's take it to the judges.
Right this way.
543
00:17:40,100 --> 00:17:42,033
[bell ringing]
544
00:17:43,567 --> 00:17:45,233
[bell ringing]
545
00:17:45,233 --> 00:17:46,634
All right, judges. This is it.
546
00:17:46,634 --> 00:17:48,567
The all-star teaching teams.
547
00:17:48,567 --> 00:17:50,467
Now, first up,
our teams had to create
548
00:17:50,467 --> 00:17:54,367
an elevated kids dinner
using two kid-friendly snacks.
549
00:17:54,367 --> 00:17:56,767
We had raisins
and fish crackers.
550
00:17:56,767 --> 00:17:59,567
Up first,
Teacher BJ and Aarti.
551
00:17:59,567 --> 00:18:00,867
Good morning, class.
552
00:18:00,867 --> 00:18:03,467
[laughter]
553
00:18:03,467 --> 00:18:05,767
Hopefully,
my star students, yes.
554
00:18:05,767 --> 00:18:08,233
So today,
Chef Aarti and I have prepared
555
00:18:08,233 --> 00:18:10,166
a wild mushroom pasta.
556
00:18:10,166 --> 00:18:12,233
What kid doesn't like pasta?
557
00:18:12,233 --> 00:18:14,767
The cheddar crackers,
we crumbled up topping.
558
00:18:14,767 --> 00:18:16,934
And then also,
we pickled the raisins
559
00:18:16,934 --> 00:18:18,233
just to add some freshness.
560
00:18:18,233 --> 00:18:19,266
Eat all your food.
561
00:18:19,266 --> 00:18:21,166
[laughter]
562
00:18:21,166 --> 00:18:22,867
You just made me nervous
three times
563
00:18:22,867 --> 00:18:26,133
and I'm one little...
Okay. I will. I promise.
564
00:18:26,133 --> 00:18:27,767
This is definitely
a complete meal.
565
00:18:27,767 --> 00:18:29,634
You covered the vegetables.
566
00:18:29,634 --> 00:18:31,333
I also love
your choice of noodles.
567
00:18:31,333 --> 00:18:33,133
The slurping effect,
my kids are all about that.
568
00:18:33,133 --> 00:18:36,066
Anything they can kind of,
like, play with and have fun.
569
00:18:36,066 --> 00:18:37,266
For the pickled raisins,
570
00:18:37,266 --> 00:18:38,834
I'd love for them
to pop a little more.
571
00:18:38,834 --> 00:18:40,767
I'm not really feeling
the pickle in them.
572
00:18:40,767 --> 00:18:42,834
The pasta was cooked
really nicely,
573
00:18:42,834 --> 00:18:45,367
but this pasta is lacking
in portion size.
574
00:18:45,367 --> 00:18:46,967
Maybe just a little
more sauce base,
575
00:18:46,967 --> 00:18:48,634
it's a bit on the dry side.
576
00:18:48,634 --> 00:18:51,834
Really intelligent to sort
of substitute bread crumb
577
00:18:51,834 --> 00:18:54,367
with the use of those sort of
cheddar fish crackers on top.
578
00:18:54,367 --> 00:18:56,567
Some of the mushrooms,
the stems were left in,
579
00:18:56,567 --> 00:18:58,433
so that was a little bit
hard to get behind
580
00:18:58,433 --> 00:18:59,433
some of the chewiness
in the stem.
581
00:18:59,433 --> 00:19:00,667
-Thank you.
-[Guy] All right.
582
00:19:00,667 --> 00:19:04,233
Up next,
Miss Kim and Chef Jet.
583
00:19:04,233 --> 00:19:05,367
What do you have for us?
584
00:19:05,367 --> 00:19:07,934
What kids don't eat
chicken strips?
585
00:19:07,934 --> 00:19:10,533
It's the number one food
in our house.
586
00:19:10,533 --> 00:19:12,133
For our elevated kids dinner,
587
00:19:12,133 --> 00:19:14,233
we made a chicken
saltimbocca tender
588
00:19:14,233 --> 00:19:18,333
with a truffle cheese sauce
and a garlic basil marinara.
589
00:19:18,333 --> 00:19:20,567
We used the raisins
in both sauces
590
00:19:20,567 --> 00:19:21,967
to add a little sweetness
591
00:19:21,967 --> 00:19:23,734
and we used
the cheese crackers
592
00:19:23,734 --> 00:19:26,033
to give the tenders
a cheesy crunch.
593
00:19:26,033 --> 00:19:27,667
I love a chicken finger,
y'all.
594
00:19:27,667 --> 00:19:31,233
I could eat a chicken finger
with dips every single day.
595
00:19:31,233 --> 00:19:33,333
The truffle,
talk about elevating
596
00:19:33,333 --> 00:19:35,033
chicken fingers with dips.
597
00:19:35,033 --> 00:19:37,667
That crisp and crunch
on that chicken.
598
00:19:37,667 --> 00:19:40,367
I've never met a cracker
that I didn't love,
599
00:19:40,367 --> 00:19:42,166
but make it orange
with cheese in it
600
00:19:42,166 --> 00:19:44,333
and put it on chicken
and I'm here for it all day.
601
00:19:44,333 --> 00:19:47,433
Everything was executed
really nicely.
602
00:19:47,433 --> 00:19:48,967
The chicken was cooked
perfectly.
603
00:19:48,967 --> 00:19:50,333
It was nice and juicy.
604
00:19:50,333 --> 00:19:53,233
I think the raisins adds nice,
natural sweetness.
605
00:19:53,233 --> 00:19:56,667
I think that the tomato sauce
is lacking salt
606
00:19:56,667 --> 00:19:58,467
just to, like,
make the acid pop.
607
00:19:58,467 --> 00:20:01,767
And this dish,
it reads more appetizer
608
00:20:01,767 --> 00:20:03,867
than an actual entrée.
609
00:20:03,867 --> 00:20:05,467
-Thank you. Thank you, Chef.
-Thank you, Chef.
610
00:20:05,467 --> 00:20:06,367
Thank you very much.
611
00:20:06,367 --> 00:20:08,166
Not to be outdone, Mr. Perdue
612
00:20:08,166 --> 00:20:10,000
and the guy next to you
613
00:20:10,000 --> 00:20:11,433
that you're taking
to the principal's office.
614
00:20:11,433 --> 00:20:12,567
What do you have for us?
615
00:20:12,567 --> 00:20:14,266
Thirty-five years ago,
616
00:20:14,266 --> 00:20:16,867
at Redmond High School,
Redmond, Oregon,
617
00:20:16,867 --> 00:20:18,867
he was in my language
arts class.
618
00:20:18,867 --> 00:20:21,367
Well, sometimes,
when I didn't kick him out.
619
00:20:21,367 --> 00:20:23,567
[laughter]
620
00:20:23,567 --> 00:20:24,834
Point, Mr. Perdue.
621
00:20:24,834 --> 00:20:27,734
But, uh, he was a student
that I'll never forget.
622
00:20:27,734 --> 00:20:28,967
I wonder why.
623
00:20:28,967 --> 00:20:30,433
So in front of you,
624
00:20:30,433 --> 00:20:32,266
you have some fried chicken
625
00:20:32,266 --> 00:20:35,367
that has been breaded
in fish crackers
626
00:20:35,367 --> 00:20:38,100
covered with barbecue sauce
627
00:20:38,100 --> 00:20:39,734
that contained the raisins.
628
00:20:39,734 --> 00:20:42,834
And of course,
kids need their vegetables
629
00:20:42,834 --> 00:20:44,433
and their fruit.
630
00:20:44,433 --> 00:20:46,467
I love you, Mr. Perdue!
I love you!
631
00:20:46,467 --> 00:20:47,634
[Dave] So enjoy.
632
00:20:47,634 --> 00:20:49,367
I'm fully kicking you out
633
00:20:49,367 --> 00:20:50,567
of the fried chicken
chef club.
634
00:20:50,567 --> 00:20:51,867
That you're eating it
with a fork and knife,
635
00:20:51,867 --> 00:20:53,133
I am appalled.
636
00:20:53,133 --> 00:20:55,000
I wanted to go ahead
637
00:20:55,000 --> 00:20:57,000
and fully get
the, like, experience...
638
00:20:57,000 --> 00:20:58,634
-Is that what it was?
-of the chicken.
639
00:20:58,634 --> 00:20:59,767
And what I have to say is
640
00:20:59,767 --> 00:21:01,367
it is freaking incredible.
641
00:21:01,367 --> 00:21:04,667
The sauce, I love the use
of raisins in it.
642
00:21:04,667 --> 00:21:07,834
The cracker crust on
the chicken, nice and crispy.
643
00:21:07,834 --> 00:21:10,834
Incorporating apple and carrot
I think is a good strategy
644
00:21:10,834 --> 00:21:13,100
for getting kids
to eat a salad.
645
00:21:13,100 --> 00:21:15,634
The fact that you did
create a complete dinner
646
00:21:15,634 --> 00:21:17,467
is evident on this plate.
647
00:21:17,467 --> 00:21:18,934
The salad
could use some flavor.
648
00:21:18,934 --> 00:21:21,100
But, yeah, other than that,
this is a complete meal
649
00:21:21,100 --> 00:21:22,767
that I could
see my kids eating.
650
00:21:22,767 --> 00:21:23,767
Thank you very much.
651
00:21:23,767 --> 00:21:24,834
What a blast.
652
00:21:24,834 --> 00:21:26,133
Such good energy.
653
00:21:26,133 --> 00:21:27,367
We're gonna send you
back to the kitchens,
654
00:21:27,367 --> 00:21:28,934
let the judges deliberate.
655
00:21:28,934 --> 00:21:31,467
Unfortunately, someone's going
home in this next round.
656
00:21:31,467 --> 00:21:33,066
We'll see you in a bit.
Thank you.
657
00:21:33,066 --> 00:21:34,533
-Thank you.
-Thank y'all.
658
00:21:34,533 --> 00:21:36,467
All right. Judges,
did any team make
659
00:21:36,467 --> 00:21:39,533
cooking an elevated kids
dinner look like child's play?
660
00:21:45,734 --> 00:21:49,066
[tense music playing]
661
00:21:49,066 --> 00:21:50,166
Let's get into this.
662
00:21:50,166 --> 00:21:52,166
Kim and Jet.
663
00:21:52,166 --> 00:21:54,767
Gameplay, 15 out of 20,
664
00:21:54,767 --> 00:21:56,967
although I was gonna
go 20 out of 20
665
00:21:56,967 --> 00:21:58,567
just 'cause of the shirt,
666
00:21:58,567 --> 00:21:59,767
but of course,
I'm not judging.
667
00:21:59,767 --> 00:22:04,266
Taste, 17 out of 20. Nice.
668
00:22:04,266 --> 00:22:06,066
And plating,
7 out of 10 for 39.
669
00:22:06,066 --> 00:22:07,567
[Kim] All right.
670
00:22:07,567 --> 00:22:08,567
All right.
671
00:22:08,567 --> 00:22:10,266
[Guy] BJ and Aarti,
672
00:22:10,266 --> 00:22:13,266
16 out of 20 in gameplay,
673
00:22:13,266 --> 00:22:15,934
14 out of 20 in taste,
674
00:22:15,934 --> 00:22:19,166
7 for plating for a 37.
675
00:22:19,166 --> 00:22:20,567
Oh.
676
00:22:20,567 --> 00:22:21,667
That's what it was.
677
00:22:21,667 --> 00:22:24,100
[Guy] Mr. Perdue
and the Shenanigans.
678
00:22:24,100 --> 00:22:27,967
17 out of 20, 18 out of 20,
679
00:22:27,967 --> 00:22:30,734
8 out of plating, for a 43.
680
00:22:30,734 --> 00:22:32,300
Yes. We got the lead.
681
00:22:33,367 --> 00:22:34,967
[Guy] This is a special
episode for me.
682
00:22:34,967 --> 00:22:36,333
I'm a big fan of teachers.
683
00:22:36,333 --> 00:22:37,967
So the great news is this.
684
00:22:37,967 --> 00:22:39,967
I'm not sending anybody home.
685
00:22:39,967 --> 00:22:41,934
[cheering and laughing]
686
00:22:43,734 --> 00:22:44,934
The second deciding round,
687
00:22:44,934 --> 00:22:46,967
all-star teaching teams
is gonna start now.
688
00:22:46,967 --> 00:22:48,333
Teams, back to your cart.
689
00:22:49,767 --> 00:22:51,967
Chefs, this round will
determine which team
690
00:22:51,967 --> 00:22:53,266
is going home
and which team will go on
691
00:22:53,266 --> 00:22:56,333
the shopping spree worth
up to 20,000 bucks.
692
00:22:56,333 --> 00:22:59,433
So for your next challenge,
I want you to prepare
693
00:22:59,433 --> 00:23:01,834
a teacher's
appreciation dinner.
694
00:23:02,367 --> 00:23:03,367
Dinner.
695
00:23:03,367 --> 00:23:04,667
Okay.
696
00:23:04,667 --> 00:23:06,734
Make a feast fit
for a dedicated teacher
697
00:23:06,734 --> 00:23:08,066
who has worked hard
698
00:23:08,066 --> 00:23:09,667
but has to live on a budget.
699
00:23:09,667 --> 00:23:11,066
-Hmm.
-Uh-oh.
700
00:23:11,066 --> 00:23:12,266
A little budget battle.
701
00:23:12,266 --> 00:23:13,433
It's gonna be tough.
702
00:23:13,433 --> 00:23:15,233
You'll have to pay for all
the ingredients
703
00:23:15,233 --> 00:23:16,834
for a dinner for four using
704
00:23:16,834 --> 00:23:19,166
only the money
that I have in my pocket.
705
00:23:20,166 --> 00:23:21,166
-Oh, gosh.
-Oh, gosh.
706
00:23:21,166 --> 00:23:22,867
-[Guy] $15.
-Wow.
707
00:23:22,867 --> 00:23:24,667
[Aarti] $15?
708
00:23:24,667 --> 00:23:26,634
-We'll make it work.
-[Guy] What?
709
00:23:26,634 --> 00:23:28,166
I see you standing there.
What?
710
00:23:28,166 --> 00:23:29,567
I'm just... I feel bad.
711
00:23:29,567 --> 00:23:30,734
We gotta give them some
more money.
712
00:23:30,734 --> 00:23:33,033
Yes, yes, yes, yes, yes, yeah.
713
00:23:33,033 --> 00:23:34,567
How would propose
giving them more money?
714
00:23:34,567 --> 00:23:36,934
I have made a little pop quiz.
715
00:23:36,934 --> 00:23:38,634
-A pop quiz?
-Yes.
716
00:23:38,634 --> 00:23:40,967
-Okay. You ready? You ready?
-I like it. I like it.
717
00:23:40,967 --> 00:23:42,667
Oh, you have teacher questions
and chef questions?
718
00:23:42,667 --> 00:23:44,166
-Oh.
-Yeah.
719
00:23:44,166 --> 00:23:45,667
-We got this.
-[Guy] All right.
720
00:23:45,667 --> 00:23:47,166
Each question that you get
correct, I'm gonna give you
721
00:23:47,166 --> 00:23:48,734
an extra 10 bucks.
722
00:23:48,734 --> 00:23:50,367
Very nice idea, Hunter.
Good job.
723
00:23:50,367 --> 00:23:51,934
We love you, Hunter. Yes.
724
00:23:51,934 --> 00:23:53,233
Here you go. Look at that.
725
00:23:53,233 --> 00:23:54,734
Ah, whiteboards.
726
00:23:54,734 --> 00:23:55,934
[laughter]
727
00:23:55,934 --> 00:23:57,166
Here we go. Teachers,
728
00:23:57,166 --> 00:24:00,433
what is the six-letter
French term
729
00:24:00,433 --> 00:24:03,934
for meat
cooked in its own fat?
730
00:24:03,934 --> 00:24:05,133
Teachers, what do we got?
731
00:24:05,133 --> 00:24:09,533
I got sous vide, I got carne,
and I got render.
732
00:24:09,533 --> 00:24:11,934
It's actually confit.
733
00:24:11,934 --> 00:24:13,367
Confit. I knew that.
734
00:24:13,367 --> 00:24:15,634
All right.
Teachers, turn around.
735
00:24:15,634 --> 00:24:16,734
You got this, Aarti.
736
00:24:16,734 --> 00:24:18,266
-Oh, my gosh.
-Come on, you got this.
737
00:24:18,266 --> 00:24:21,767
What planet is closest
to our sun?
738
00:24:21,767 --> 00:24:22,934
[laughs]
739
00:24:22,934 --> 00:24:24,333
[Guy] Let's go ahead
and turn around.
740
00:24:25,066 --> 00:24:27,533
Okay.
I got "We love Guy, too."
741
00:24:27,533 --> 00:24:29,433
[laughter]
742
00:24:31,767 --> 00:24:33,166
It is Mercury.
743
00:24:33,166 --> 00:24:34,667
Everybody gets 10 bucks.
744
00:24:34,667 --> 00:24:36,233
[all] Yeah.
745
00:24:36,233 --> 00:24:38,533
All right.
Congratulations, everybody.
746
00:24:38,533 --> 00:24:40,367
Everybody gets 25 bucks total.
747
00:24:40,367 --> 00:24:41,567
That's big.
748
00:24:41,567 --> 00:24:42,734
[Guy] You got a lot of money.
749
00:24:42,734 --> 00:24:45,767
Teacher's appreciation dinner,
30 minutes on the clock.
750
00:24:45,767 --> 00:24:47,166
It's anybody's game right now.
751
00:24:47,166 --> 00:24:48,133
We're gonna make it happen.
752
00:24:48,133 --> 00:24:50,433
Three, two, one, and...
753
00:24:51,166 --> 00:24:54,634
I didn't say go.
754
00:24:54,634 --> 00:24:56,634
Oh, yes, you did.
755
00:24:56,634 --> 00:24:57,667
[laughs]
756
00:24:57,667 --> 00:24:59,333
Good job, BJ!
757
00:24:59,333 --> 00:25:00,667
Woo-hoo!
758
00:25:00,667 --> 00:25:03,467
$25 in Flavortown,
and it's expensive.
759
00:25:03,467 --> 00:25:05,100
Let's get to the proteins.
Proteins. Watch out.
760
00:25:05,100 --> 00:25:07,266
[Guy] Teacher
appreciation dinner.
761
00:25:07,266 --> 00:25:08,867
To me, it's got a little bit
more, like,
762
00:25:08,867 --> 00:25:10,567
a steakhouse-y feel.
763
00:25:10,567 --> 00:25:11,767
All right.
Mr. Perdue, come here.
764
00:25:11,767 --> 00:25:12,867
What's your favorite thing?
765
00:25:12,867 --> 00:25:14,834
I love chops.
I love pork chops.
766
00:25:14,834 --> 00:25:16,333
-Pork chops?
-$6.99.
767
00:25:16,333 --> 00:25:17,567
[Brian] $6.99.
We got plenty of money.
768
00:25:17,567 --> 00:25:19,533
I'm thinking some
potatoes and leeks.
769
00:25:19,533 --> 00:25:22,000
We are making pork chops
770
00:25:22,000 --> 00:25:24,567
and potato and leek hash.
771
00:25:24,567 --> 00:25:26,333
That'll look awesome
on the plate.
772
00:25:26,333 --> 00:25:27,433
We get one of these
seasoning things
773
00:25:27,433 --> 00:25:30,066
and we're gonna get a ton of
flavor by doing very little.
774
00:25:30,066 --> 00:25:31,133
What about Cajun?
You like Cajun?
775
00:25:31,133 --> 00:25:33,467
-Yeah. I love Cajun.
-$3.99.
776
00:25:33,467 --> 00:25:35,967
Pork loves to have a lot
of flavor going on.
777
00:25:35,967 --> 00:25:38,567
And this Cajun seasoning,
it's got a lot...
778
00:25:38,567 --> 00:25:40,266
You know, some oomph.
779
00:25:40,266 --> 00:25:41,667
We're gonna make
a cream-based sauce.
780
00:25:41,667 --> 00:25:43,133
This one's $1.89.
781
00:25:43,133 --> 00:25:44,266
Two bucks.
782
00:25:44,266 --> 00:25:46,767
-We've got $12 to spend.
-All right.
783
00:25:46,767 --> 00:25:47,767
$12 to spend.
784
00:25:47,767 --> 00:25:49,867
I love that
you're doing the math.
785
00:25:49,867 --> 00:25:51,333
Let's go. We can come back
and shop with more money.
786
00:25:51,333 --> 00:25:54,166
Let's go. Hello, Wendy. Hello.
787
00:25:54,166 --> 00:25:55,233
All right.
788
00:25:55,233 --> 00:25:56,233
[Brian] I like this.
789
00:25:56,233 --> 00:25:57,467
I like this.
790
00:25:57,467 --> 00:25:59,567
-I like it, like, it, like it.
-We're gonna be under the $25.
791
00:25:59,567 --> 00:26:01,000
I know. We're good. But then
if we think of something
792
00:26:01,000 --> 00:26:03,367
last minute like I always do,
we'll add it.
793
00:26:03,367 --> 00:26:04,867
[Wendy] You are at $17.21.
794
00:26:04,867 --> 00:26:06,800
-Pay the lady.
-[Brian] Pay the lady.
795
00:26:07,767 --> 00:26:08,767
[Wendy] Now, here's
your change, darling.
796
00:26:08,767 --> 00:26:10,333
-Thank you.
-Have a good day.
797
00:26:10,333 --> 00:26:12,066
Are you a shrimp
and grits fan?
798
00:26:12,066 --> 00:26:13,767
A shrimp...
That's it, Aarti. That's it.
799
00:26:13,767 --> 00:26:14,734
Like, what if we did...
800
00:26:14,734 --> 00:26:16,867
Like, there's this,
like, famous
801
00:26:16,867 --> 00:26:18,567
-South Indian curry...
-Yes. Okay.
802
00:26:18,567 --> 00:26:19,734
that we make with shrimp.
803
00:26:19,734 --> 00:26:21,533
But we could add, like,
mascarpone...
804
00:26:21,533 --> 00:26:23,367
-I love it. Yes.
-and butter and cheese.
805
00:26:23,367 --> 00:26:24,867
-Yes.
-And, like,
806
00:26:24,867 --> 00:26:26,133
add some stuff to it.
807
00:26:26,133 --> 00:26:27,467
-All the decadence.
-Yeah.
808
00:26:27,467 --> 00:26:28,734
-I love it. I love it.
-Okay.
809
00:26:28,734 --> 00:26:30,467
-Today we have $25.
-$25.
810
00:26:30,467 --> 00:26:33,066
-Twenty-five whole dollars.
-Whole dollars.
811
00:26:33,066 --> 00:26:35,533
[Aarti] To make a teacher
appreciation dinner.
812
00:26:35,533 --> 00:26:36,667
Ooh, it's expensive.
813
00:26:36,667 --> 00:26:39,867
So shrimp
are way too expensive.
814
00:26:39,867 --> 00:26:40,834
Bye-bye shrimpy.
815
00:26:40,834 --> 00:26:42,133
-Calamari looks good.
-[BJ] Calamari?
816
00:26:42,133 --> 00:26:43,166
[Aarti]
You wanna get one of those?
817
00:26:43,166 --> 00:26:44,767
[BJ] Calamari,
that's gonna work.
818
00:26:44,767 --> 00:26:46,467
-'Cause it's $3.99.
-$3.99.
819
00:26:46,467 --> 00:26:47,567
[laughs]
820
00:26:47,567 --> 00:26:48,934
I wanna see how
much the spices are.
821
00:26:48,934 --> 00:26:52,767
We head by the spice aisle
to see if we can afford any.
822
00:26:52,767 --> 00:26:54,867
This turmeric's
way too expensive.
823
00:26:54,867 --> 00:26:57,934
A usual, the spices
are a little expensive.
824
00:26:57,934 --> 00:26:59,000
Very high.
825
00:26:59,000 --> 00:27:01,033
[Aarti] So I'm gonna
make do with what we have
826
00:27:01,033 --> 00:27:03,233
in the pantry
and fresh turmeric.
827
00:27:03,233 --> 00:27:05,967
It looks we got a curry
calamari grits
828
00:27:05,967 --> 00:27:07,567
going from Aarti and BJ.
829
00:27:07,567 --> 00:27:08,734
[Aarti] Grits, grits,
grits, grits.
830
00:27:08,734 --> 00:27:10,133
Where are you?
831
00:27:10,133 --> 00:27:11,767
It is really hard to...
832
00:27:11,767 --> 00:27:12,867
-It's difficult.
-shop on a budget.
833
00:27:12,867 --> 00:27:15,634
This is not only
costing us money,
834
00:27:15,634 --> 00:27:16,867
-it's costing us time.
-Time.
835
00:27:16,867 --> 00:27:18,367
-Let's go, let's go, let's go.
-Oh, my gosh. Okay.
836
00:27:18,367 --> 00:27:20,066
-[Guy] Let's go.
-Okay, okay, okay.
837
00:27:20,066 --> 00:27:21,433
We're good, Aarti.
Got money left over.
838
00:27:21,433 --> 00:27:23,100
-$15.23.
-$15.23?
839
00:27:23,100 --> 00:27:24,266
-Yeah.
-[Aarti] Oh, my gosh.
840
00:27:24,266 --> 00:27:25,967
-We got a ton of money.
-Yeah, I know.
841
00:27:25,967 --> 00:27:28,066
It's not good to have
so much left over money.
842
00:27:28,066 --> 00:27:29,634
But we have to get cooking.
843
00:27:29,634 --> 00:27:30,567
Let's go.
844
00:27:30,567 --> 00:27:32,166
[BJ] Grits. I'm on grits.
845
00:27:32,166 --> 00:27:33,367
Okay. What are you thinking?
846
00:27:33,367 --> 00:27:34,567
-[Kim] Pork chop.
-[Jet] Pork chop?
847
00:27:34,567 --> 00:27:35,667
-Okay.
-Yeah. We can do dressing.
848
00:27:35,667 --> 00:27:36,734
Apple dressing's cheap.
849
00:27:36,734 --> 00:27:38,266
-Bread's cheap.
-Bread's cheap.
850
00:27:38,266 --> 00:27:39,934
Pork chops
is the right idea here.
851
00:27:39,934 --> 00:27:41,634
Big, meaty.
852
00:27:41,634 --> 00:27:42,867
[Kim] $6.99.
853
00:27:42,867 --> 00:27:44,767
[Jet] I think it's gonna show
appreciation.
854
00:27:44,767 --> 00:27:46,033
[Kim] For our teacher
appreciation dinner,
855
00:27:46,033 --> 00:27:49,567
we are going to make a grilled
and roasted pork chop.
856
00:27:49,567 --> 00:27:51,000
[Jet] With bread dressing.
857
00:27:51,000 --> 00:27:52,266
-[Kim] $1.89. $1.89.
-[Jet] $1.89.
858
00:27:52,266 --> 00:27:53,667
-Let's make a gravy.
-[Jet] Let's go down bouillon.
859
00:27:53,667 --> 00:27:55,634
What's the cheapest
bouillon cube?
860
00:27:55,634 --> 00:27:57,567
It's hard to add while you
861
00:27:57,567 --> 00:28:00,133
shop and with only
$25 to spend,
862
00:28:00,133 --> 00:28:01,867
you really had
to think outside the box.
863
00:28:01,867 --> 00:28:03,000
[Jet] Let's go.
Let's check out.
864
00:28:03,000 --> 00:28:04,100
-Let's do it. All right.
-Let's go check out.
865
00:28:04,100 --> 00:28:06,333
[Guy] They have been
shopping a long time.
866
00:28:08,100 --> 00:28:09,767
You love Guy.
Where's your Wendy t-shirt?
867
00:28:09,767 --> 00:28:12,066
[Jet] I know, Wendy.
I never knew we'd be here.
868
00:28:12,066 --> 00:28:13,133
$25.20.
869
00:28:13,133 --> 00:28:14,333
Yeah. We'll do one grape back.
870
00:28:14,333 --> 00:28:15,667
-One grape, all right.
-[Wendy] You guys
are killing me.
871
00:28:15,667 --> 00:28:17,166
One grape.
872
00:28:17,166 --> 00:28:18,367
[Jet] Yeah, I'm sorry. Here.
873
00:28:18,367 --> 00:28:20,767
[Wendy] All right. $24.99.
874
00:28:20,767 --> 00:28:22,000
You cannot spend
any more than that.
875
00:28:22,000 --> 00:28:22,967
-Okay. We're good.
-We're good.
876
00:28:22,967 --> 00:28:25,767
Yeah, go, go, go, go, go.
877
00:28:25,767 --> 00:28:27,233
[Brian] You kids
are late for class.
878
00:28:27,233 --> 00:28:29,233
You better get caught up here.
879
00:28:29,233 --> 00:28:32,033
$25 to make something
really delicious.
880
00:28:32,033 --> 00:28:34,767
It's challenging, even
for chefs of this caliber.
881
00:28:34,767 --> 00:28:36,867
You went to a restaurant right
now and you're celebrating.
882
00:28:36,867 --> 00:28:39,967
$25 plate ain't gonna be much.
883
00:28:39,967 --> 00:28:40,934
All right.
884
00:28:40,934 --> 00:28:43,367
Hop in there,
start opening the pork chops.
885
00:28:43,367 --> 00:28:45,066
Okay. This grill is hot.
886
00:28:45,066 --> 00:28:46,333
[Dave] What do you want
me to do with the chops?
887
00:28:46,333 --> 00:28:48,367
[Brian] Add some salt
to the top of them.
888
00:28:48,367 --> 00:28:49,433
Get dirty with it.
889
00:28:49,433 --> 00:28:51,066
Put the salt side down.
890
00:28:51,066 --> 00:28:52,166
[Dave] Okay.
891
00:28:52,166 --> 00:28:53,367
[Brian] We're gonna
grill the corn too.
892
00:28:53,367 --> 00:28:56,233
We can't grill the pork
chops the whole way,
893
00:28:56,233 --> 00:28:59,767
so we're gonna go into
the oven to finish it off.
894
00:28:59,767 --> 00:29:01,834
[Dave] I can tell this
is not your first rodeo.
895
00:29:01,834 --> 00:29:04,400
See, Mr. Perdue, and I
are from the cowboy country.
896
00:29:05,867 --> 00:29:08,867
Okay. Now for the cream sauce,
I'm gonna go for this
897
00:29:08,867 --> 00:29:11,967
Cajun seasoning because I want
something with big flavor.
898
00:29:11,967 --> 00:29:13,367
Okay.
899
00:29:13,367 --> 00:29:14,734
Okay. That's real salty.
900
00:29:14,734 --> 00:29:17,667
Our Cajun cream sauce
it's a disaster.
901
00:29:17,667 --> 00:29:19,567
It is a straight salt bomb.
902
00:29:19,567 --> 00:29:20,433
I don't like that.
903
00:29:20,433 --> 00:29:22,000
What are we doing
with the sauce?
904
00:29:22,000 --> 00:29:24,033
[Brian] We're gonna have
to start over from the sauce
905
00:29:24,033 --> 00:29:25,066
and we do have
some more money.
906
00:29:25,066 --> 00:29:26,433
We're going shopping.
907
00:29:31,166 --> 00:29:33,867
[Guy] Twenty-three minutes.
Twenty-three left.
908
00:29:33,867 --> 00:29:35,166
Okay. That's real salty.
909
00:29:35,166 --> 00:29:38,166
Our Cajun cream sauce,
it's a disaster.
910
00:29:38,166 --> 00:29:39,734
It is a straight salt bomb.
911
00:29:39,734 --> 00:29:41,166
[Jose] You all see what
happened,
912
00:29:41,166 --> 00:29:42,567
what went into their sauce?
913
00:29:42,567 --> 00:29:43,567
I don't know.
914
00:29:43,567 --> 00:29:44,867
We're gonna go back
and get a different cream.
915
00:29:44,867 --> 00:29:45,767
I don't like that.
916
00:29:45,767 --> 00:29:47,433
Thankfully,
we do have some more money.
917
00:29:47,433 --> 00:29:50,367
We're gonna get this
affordable cream again, $1.89.
918
00:29:50,367 --> 00:29:53,667
What is a fun flavor?
Vadouvan curry. $4.99.
919
00:29:53,667 --> 00:29:55,033
[Dave] We may not be
able to get both.
920
00:29:55,033 --> 00:29:56,533
$6.88.
921
00:29:56,533 --> 00:29:57,767
[Brian] We have $7?
922
00:29:57,767 --> 00:30:00,266
-Yeah. Wow.
-$7. Keep the change.
923
00:30:00,266 --> 00:30:01,767
-Okay.
-[Brian] Woo-hoo!
924
00:30:01,767 --> 00:30:03,066
Woo-hoo.
925
00:30:03,066 --> 00:30:04,000
Watch this.
926
00:30:04,000 --> 00:30:06,166
We're gonna have to start
over from the sauce.
927
00:30:06,166 --> 00:30:07,734
And when you have something
like a curry
928
00:30:07,734 --> 00:30:09,266
that's got a ton of flavor,
929
00:30:09,266 --> 00:30:12,467
we're really going
to be able to maximize those.
930
00:30:12,467 --> 00:30:13,967
Can't stop us, Mr. Perdue.
931
00:30:13,967 --> 00:30:16,100
We're unstoppable.
932
00:30:16,100 --> 00:30:18,767
[BJ] Let's just do
what I do my style.
933
00:30:18,767 --> 00:30:22,066
Typically I do not measure
but I'll measure today.
934
00:30:22,066 --> 00:30:23,200
One.
935
00:30:23,200 --> 00:30:26,634
So I'm making like a South
Indian calamari and grits.
936
00:30:26,634 --> 00:30:29,233
Feels like, ooh, I can't
afford it but I want it.
937
00:30:29,233 --> 00:30:30,367
[laughs]
938
00:30:30,367 --> 00:30:31,467
We need to divide and conquer.
939
00:30:31,467 --> 00:30:32,467
Yes.
940
00:30:32,467 --> 00:30:34,934
[Aarti] So Miss BJ
is going to do the grits
941
00:30:34,934 --> 00:30:37,533
and I'm gonna start
on the curry.
942
00:30:38,667 --> 00:30:40,233
I'mma do my butter so.
943
00:30:40,233 --> 00:30:41,734
I like butter.
944
00:30:41,734 --> 00:30:42,667
The grits can take a minute,
945
00:30:42,667 --> 00:30:44,634
so we gotta
get the grits going.
946
00:30:44,634 --> 00:30:46,667
That was a Miss BJ
amount of butter.
947
00:30:46,667 --> 00:30:48,467
[BJ] Yeah, that was...
That was... That was my...
948
00:30:48,467 --> 00:30:50,166
Butter makes
everything better.
949
00:30:50,166 --> 00:30:53,033
You can never go
too creamy for me.
950
00:30:53,033 --> 00:30:54,567
[Aarti] Also, we're adding in
mascarpone.
951
00:30:54,567 --> 00:30:56,200
[BJ] I'm just gonna,
like, dump this,
952
00:30:56,200 --> 00:30:58,200
like, most of this in there.
953
00:30:58,200 --> 00:31:00,066
[Aarti] And the cheddar.
Kind of melt that in.
954
00:31:00,066 --> 00:31:01,734
[BJ] Something nice
and luxurious.
955
00:31:01,734 --> 00:31:03,367
All right, grits.
you're looking good.
956
00:31:03,367 --> 00:31:05,266
Keep it low and slow.
957
00:31:05,266 --> 00:31:07,066
I'm glad that we are
getting a second round.
958
00:31:07,066 --> 00:31:07,867
Yes.
959
00:31:07,867 --> 00:31:10,233
We have some
catching up to do.
960
00:31:10,233 --> 00:31:12,367
All right. We got it this
time, Aarti. We're good.
961
00:31:12,367 --> 00:31:13,767
[Kim] Let's get a pan going.
962
00:31:13,767 --> 00:31:15,567
Let's start the pork
chop right away.
963
00:31:15,567 --> 00:31:16,734
[Jet] Okay.
The pantry is a gift.
964
00:31:17,433 --> 00:31:19,033
Let's use that gift.
965
00:31:19,033 --> 00:31:21,533
So I'm gonna start on the pork
chops and season really well,
966
00:31:21,533 --> 00:31:24,867
so I add paprika and
they're ready for the grill.
967
00:31:24,867 --> 00:31:26,033
[Jet] Start them on the grill.
968
00:31:26,033 --> 00:31:26,867
I'll finish them in the oven.
969
00:31:26,867 --> 00:31:28,233
[Kim] The pork
looks beautiful.
970
00:31:28,233 --> 00:31:31,033
It's got crisscross
sear marks on it.
971
00:31:31,934 --> 00:31:33,567
[Jet] It'll make
a good agrodolce.
972
00:31:33,567 --> 00:31:34,934
[Kim] All right, cauliflower.
973
00:31:34,934 --> 00:31:37,266
[Jet] Agrodolce translates
to sweet and sour,
974
00:31:37,266 --> 00:31:39,767
so we sauté
cauliflower florets
975
00:31:39,767 --> 00:31:43,100
then de-glaze with a ton
of red wine vinegar
976
00:31:43,100 --> 00:31:46,367
and add fresh grapes to
make it that sweet and sour,
977
00:31:46,367 --> 00:31:49,166
and I think this is gonna
give it a very upscale feel.
978
00:31:49,166 --> 00:31:51,266
How many? You guys hungry?
Yeah, you're hungry.
979
00:31:51,266 --> 00:31:53,634
[Guy] Nineteen minutes.
Nineteen left.
980
00:31:54,367 --> 00:31:55,467
[Kim] Let's get this
dressing going.
981
00:31:55,467 --> 00:31:56,333
[Jet] Okay. Got it.
982
00:31:56,333 --> 00:31:57,934
-[Kim] What can I do?
-[Jet] Peel apples.
983
00:31:57,934 --> 00:31:59,367
I need to make dressing.
984
00:31:59,367 --> 00:32:01,467
I start sautéing
chopped celery
985
00:32:01,467 --> 00:32:03,467
and onions in olive oil.
986
00:32:03,467 --> 00:32:06,233
Apples go in here, Miss Kim.
987
00:32:06,233 --> 00:32:07,600
-Throwing the apples in.
-[Jet] Right here.
988
00:32:09,767 --> 00:32:11,233
In our house,
we have the utmost
989
00:32:11,233 --> 00:32:12,266
respect for teachers.
990
00:32:12,266 --> 00:32:14,033
It's a partnership
between families
991
00:32:14,033 --> 00:32:17,000
and teachers
in raising our children.
992
00:32:17,000 --> 00:32:19,834
Our son, he's an amazing
little human being
993
00:32:19,834 --> 00:32:20,934
because of Miss Kim.
994
00:32:20,934 --> 00:32:22,967
-Yeah.
-[Jet] And make stock
with this.
995
00:32:22,967 --> 00:32:24,467
I'm gonna make you your gravy.
996
00:32:24,467 --> 00:32:26,767
[Kim] I have 19-year-old
twin boys.
997
00:32:26,767 --> 00:32:28,667
And if I win
this money today,
998
00:32:28,667 --> 00:32:30,667
it's all
going towards my sons'
999
00:32:30,667 --> 00:32:32,967
education and career goals.
1000
00:32:32,967 --> 00:32:35,000
[Jet] I also have to win
this because my son's gonna be
1001
00:32:35,000 --> 00:32:37,667
very angry at me if we don't.
1002
00:32:37,667 --> 00:32:39,967
He's gonna blame me,
not Miss Kim, me.
1003
00:32:39,967 --> 00:32:41,900
You try.
Let me know what you think.
1004
00:32:42,834 --> 00:32:44,467
-Need more salt.
-[Jet] Okay. Cool.
1005
00:32:44,467 --> 00:32:46,667
[Guy] Thirteen minutes.
Thirteen to go.
1006
00:32:46,667 --> 00:32:48,567
How about this for good luck.
1007
00:32:48,567 --> 00:32:49,667
Boom.
1008
00:32:49,667 --> 00:32:51,233
BJ is feeling it now.
1009
00:32:51,233 --> 00:32:52,200
I'm feeling it now. I'm good.
1010
00:32:52,200 --> 00:32:54,266
Now I know, like,
now I know what to do.
1011
00:32:54,266 --> 00:32:56,867
[Aarti] The last thing that we
have to do is cook
the calamari,
1012
00:32:56,867 --> 00:32:58,934
so dousing it in some spices,
1013
00:32:58,934 --> 00:33:02,533
paprika, and cumin, and then
getting it into a pan.
1014
00:33:04,166 --> 00:33:07,000
[BJ] If I win the money today,
I want to use it
1015
00:33:07,000 --> 00:33:10,166
to help students
come to my pre-school.
1016
00:33:10,166 --> 00:33:12,033
[Aarti] Miss BJ is her school.
1017
00:33:12,033 --> 00:33:13,767
She doesn't have people
1018
00:33:13,767 --> 00:33:15,867
and a school
district behind her.
1019
00:33:15,867 --> 00:33:18,667
She's really just
doing it by herself.
1020
00:33:18,667 --> 00:33:20,567
I just really
want Miss BJ to win.
1021
00:33:20,567 --> 00:33:22,533
Miss BJ really deserves it.
1022
00:33:24,867 --> 00:33:27,433
Those are bussin',
like those grits are so good.
1023
00:33:27,433 --> 00:33:29,266
Oh, good!
1024
00:33:29,266 --> 00:33:31,900
[Guy] You have eight minutes.
Work with purpose.
1025
00:33:32,667 --> 00:33:33,867
[Brian] Time to work
on this hash.
1026
00:33:33,867 --> 00:33:36,367
The leeks, we're gonna cook
those in some nice butter.
1027
00:33:36,367 --> 00:33:39,000
Okay. Smash those up and put
them in with your leeks.
1028
00:33:39,734 --> 00:33:40,667
No, don't.
1029
00:33:40,667 --> 00:33:42,033
We don't want
it that smashed up.
1030
00:33:42,033 --> 00:33:44,467
[Dave] They told me
I was mashing too hard.
1031
00:33:44,467 --> 00:33:47,667
[Brian] Now we have more
of a smashed potato.
1032
00:33:47,667 --> 00:33:49,867
If we lose,
I'll blame it on you.
1033
00:33:49,867 --> 00:33:51,200
-You know that, right?
-No.
1034
00:33:51,200 --> 00:33:54,233
[Dave] It's a learning
experience.
1035
00:33:54,233 --> 00:33:55,634
-Roles have been reversed.
-Careful.
1036
00:33:55,634 --> 00:33:57,367
Student, teacher.
1037
00:33:57,367 --> 00:34:00,433
We want it to burn almost,
like crispy crunchy.
1038
00:34:00,433 --> 00:34:01,634
There they are.
1039
00:34:01,634 --> 00:34:03,567
So that's a leek potato hash.
1040
00:34:03,567 --> 00:34:05,367
[Dave] If somehow
I'm fortunate enough
1041
00:34:05,367 --> 00:34:07,100
to win some money,
1042
00:34:07,100 --> 00:34:09,867
I am going
to surprise my wife.
1043
00:34:09,867 --> 00:34:12,100
She has lived her
life in a way
1044
00:34:12,100 --> 00:34:15,333
that is so selfless
and dedicated to her family.
1045
00:34:15,333 --> 00:34:17,634
For everything that
you've done for our family,
1046
00:34:17,634 --> 00:34:20,333
I can't give you enough
money to say thank you.
1047
00:34:21,066 --> 00:34:22,166
Let's win it.
1048
00:34:22,166 --> 00:34:23,467
This is beautiful.
1049
00:34:23,467 --> 00:34:25,066
Four minutes, guys.
1050
00:34:25,367 --> 00:34:27,467
[woman] Oh.
1051
00:34:27,467 --> 00:34:28,767
[Brian] Those pork chops
look good.
1052
00:34:28,767 --> 00:34:30,934
[Jet] The first thing
I do is lay down
a bed of dressing.
1053
00:34:30,934 --> 00:34:33,433
And then I go in
with the pork chop.
1054
00:34:33,433 --> 00:34:34,367
[Kelsey] Stuffing?
1055
00:34:34,367 --> 00:34:35,667
Yum. I love this.
1056
00:34:35,667 --> 00:34:37,367
[Kelsey] With pork chops?
So classic.
1057
00:34:37,367 --> 00:34:39,033
[Jet] Then I bring
the cauliflower
1058
00:34:39,033 --> 00:34:41,133
agrodolce as a side.
1059
00:34:41,133 --> 00:34:43,667
[Kim] And I finish it
off with our gravy.
1060
00:34:43,667 --> 00:34:45,767
[Guy] Two minutes, chefs.
Two to go.
1061
00:34:45,767 --> 00:34:48,033
I got to hang up my letterman.
1062
00:34:48,033 --> 00:34:49,266
We got this sweat going on.
1063
00:34:49,266 --> 00:34:52,867
[Dave] The first thing was
the potato and leek hash.
1064
00:34:52,867 --> 00:34:54,767
[Brian] All right. Pork right
on top of these things.
1065
00:34:54,767 --> 00:34:57,467
Mr. Perdue, you're
looking good, Mr. Perdue.
1066
00:34:57,467 --> 00:34:58,567
-Woo!
-Woo!
1067
00:34:58,567 --> 00:35:00,066
They have great color
on their pork chops.
1068
00:35:00,066 --> 00:35:01,100
They do, they do.
1069
00:35:01,100 --> 00:35:04,266
[Brian] That vadouvan
curry with a corn
1070
00:35:04,266 --> 00:35:06,533
chili chive relish.
1071
00:35:07,233 --> 00:35:08,867
[Guy] Forty-five seconds.
1072
00:35:08,867 --> 00:35:10,533
-What?
-[Aarti] Okay. We need plates.
1073
00:35:10,533 --> 00:35:11,533
Here we go.
1074
00:35:11,533 --> 00:35:13,634
[Aarti] Grits need
to go down first.
1075
00:35:13,634 --> 00:35:15,767
Put curry around the rim.
1076
00:35:15,767 --> 00:35:17,967
Tossing the calamari
on the plate
1077
00:35:17,967 --> 00:35:20,266
and getting that into
the middle of the plate.
1078
00:35:20,266 --> 00:35:24,834
[Guy] Five, four, three,
two, one.
1079
00:35:25,533 --> 00:35:27,200
-That's it.
-Woo!
1080
00:35:27,200 --> 00:35:28,233
Yeah, baby.
1081
00:35:28,233 --> 00:35:29,834
Yeah.
1082
00:35:29,834 --> 00:35:31,066
Wow.
1083
00:35:31,066 --> 00:35:32,467
Nail biter, y'all.
1084
00:35:32,467 --> 00:35:33,467
[laughs]
1085
00:35:33,467 --> 00:35:35,634
Teams, I sure hope
the judges appreciate
1086
00:35:35,634 --> 00:35:38,467
all the hard work you put in
to these appreciation dinners.
1087
00:35:38,467 --> 00:35:39,367
Let's take it to them.
1088
00:35:39,367 --> 00:35:40,734
Right this way.
1089
00:35:46,834 --> 00:35:48,233
All right, judges. This is it.
1090
00:35:48,233 --> 00:35:50,467
Game two of our
All-Star Teaching Teams.
1091
00:35:50,467 --> 00:35:51,600
We had a little budget battle.
1092
00:35:51,600 --> 00:35:54,467
The chefs had to create
a teacher appreciation dinner
1093
00:35:54,467 --> 00:35:56,500
with only 25 bucks total.
1094
00:35:56,500 --> 00:35:58,433
Up first, Shenanigans
1095
00:35:58,433 --> 00:36:01,433
and the teacher that was
sentenced to help him.
1096
00:36:01,433 --> 00:36:03,333
-[laughs]
-[Guy] Mr. Perdue.
1097
00:36:03,333 --> 00:36:04,300
What do you have for us, guys?
1098
00:36:04,300 --> 00:36:06,333
You have some pork chops.
1099
00:36:06,333 --> 00:36:08,800
They're on a potato mash
1100
00:36:08,800 --> 00:36:13,033
and they're topped with
a corn and chili relish.
1101
00:36:13,033 --> 00:36:15,567
And then,
there's some French curry
1102
00:36:15,567 --> 00:36:17,667
surrounding the pork chop.
1103
00:36:17,667 --> 00:36:21,900
My teachers are used
to eating packaged sandwiches
1104
00:36:21,900 --> 00:36:23,333
and a stale hamburger.
1105
00:36:23,333 --> 00:36:26,834
They would be elated
to have a meal like this.
1106
00:36:26,834 --> 00:36:28,266
Y'all plate this very smart.
1107
00:36:28,266 --> 00:36:31,166
You chose a humble protein,
humble ingredient,
1108
00:36:31,166 --> 00:36:34,700
but you used your resources
and your talent
1109
00:36:34,700 --> 00:36:38,166
to wow us which is exactly
what this challenge asked for.
1110
00:36:38,166 --> 00:36:40,867
This is a perfectly-cooked
pork chop.
1111
00:36:40,867 --> 00:36:43,467
Amazing use of corn
and curry on this plate.
1112
00:36:43,467 --> 00:36:45,533
It's absolutely
hugging my soul.
1113
00:36:45,533 --> 00:36:47,266
It looks stunning.
A lot of times as chefs,
1114
00:36:47,266 --> 00:36:48,900
like, we eat with our eyes,
1115
00:36:48,900 --> 00:36:50,667
so I'm loving that,
but the seasoning
1116
00:36:50,667 --> 00:36:53,033
was not really present
on the pork itself.
1117
00:36:53,033 --> 00:36:55,600
I didn't get a ton
but really nice.
1118
00:36:55,600 --> 00:36:56,567
-Thank you.
-Thank you.
1119
00:36:56,567 --> 00:36:57,567
All right. Thank you.
1120
00:36:57,567 --> 00:36:59,533
Up next, Chef Jet, Miss Kim.
1121
00:36:59,533 --> 00:37:03,867
We made a grilled and roasted
pork chop with a sage gravy.
1122
00:37:03,867 --> 00:37:06,033
We also made
an apple dressing,
1123
00:37:06,033 --> 00:37:07,667
cauliflower agrodolce.
1124
00:37:07,667 --> 00:37:09,734
We wanted to show our
love on this plate.
1125
00:37:10,867 --> 00:37:12,867
I gotta say,
this is like taking me
1126
00:37:12,867 --> 00:37:14,467
to the holidays in a way.
1127
00:37:14,467 --> 00:37:17,000
It's like that comfort,
sort of classic,
1128
00:37:17,000 --> 00:37:19,467
the grapes,
the spoon bread almost.
1129
00:37:19,467 --> 00:37:20,700
Really, really amazing.
1130
00:37:20,700 --> 00:37:22,367
The pork chop
is very pleasant
1131
00:37:22,367 --> 00:37:24,934
against the sort of lightness
of a... of a grape.
1132
00:37:24,934 --> 00:37:27,233
The bread pudding
is nice and savory.
1133
00:37:27,233 --> 00:37:28,600
I'm getting a pop
from that apple.
1134
00:37:28,600 --> 00:37:30,200
It gives
me that nice sweetness.
1135
00:37:30,200 --> 00:37:31,600
[Kelsey] Where I'm having
a little bit of an issue
1136
00:37:31,600 --> 00:37:33,900
here is it's
all a little one note.
1137
00:37:33,900 --> 00:37:35,767
It's all the same color
and it's a little bit
1138
00:37:35,767 --> 00:37:37,500
all the same taste
and texture.
1139
00:37:37,500 --> 00:37:38,900
-Thank you. Thank you.
-Thank you, chefs.
1140
00:37:38,900 --> 00:37:40,133
All right.
Thank you very much.
1141
00:37:40,133 --> 00:37:42,934
But not to be outdone,
Aarti and BJ,
1142
00:37:42,934 --> 00:37:44,233
what do you have for us?
1143
00:37:44,233 --> 00:37:46,834
So the dish we prepared
for you today, chefs,
1144
00:37:46,834 --> 00:37:51,333
is, uh, creamy grits,
Indian curry sauce,
1145
00:37:51,333 --> 00:37:55,033
and a calamari apple salad.
1146
00:37:55,033 --> 00:37:56,166
Why not shrimp?
1147
00:37:56,166 --> 00:37:57,266
Why calamari?
1148
00:37:57,266 --> 00:37:58,500
We're on a budget.
1149
00:37:58,500 --> 00:37:59,767
We kind of work
with the time we had.
1150
00:37:59,767 --> 00:38:01,567
We did have $6 left but...
1151
00:38:01,567 --> 00:38:03,767
And so what we would do
is take the $6
1152
00:38:03,767 --> 00:38:06,467
and give it to the teacher
at the end,
1153
00:38:06,467 --> 00:38:08,600
take this, and go buy
yourself something nice.
1154
00:38:08,600 --> 00:38:10,033
Am I right or what?
1155
00:38:10,033 --> 00:38:12,433
Turn that. Turn that.
1156
00:38:12,433 --> 00:38:14,767
The spice queen over
here with the beautiful
1157
00:38:14,767 --> 00:38:17,367
spices bringing this
shrimp and grits to life.
1158
00:38:17,367 --> 00:38:18,867
I mean, we celebrated grits
1159
00:38:18,867 --> 00:38:20,500
every Saturday morning
in my household.
1160
00:38:20,500 --> 00:38:22,033
The most successful
part of this dish
1161
00:38:22,033 --> 00:38:23,066
is actually the grits.
1162
00:38:23,066 --> 00:38:25,467
There's a ton
of depth of flavor.
1163
00:38:25,467 --> 00:38:27,800
[Jose] Chefs,
what a tasty bite of food.
1164
00:38:27,800 --> 00:38:29,133
Visually, it looks great.
1165
00:38:29,133 --> 00:38:30,266
Delicious sauce.
1166
00:38:30,266 --> 00:38:32,100
[Kelsey] This is delicious
but I want more of this
1167
00:38:32,100 --> 00:38:33,834
amazing sauce y'all made.
1168
00:38:33,834 --> 00:38:35,266
It is drinkable.
1169
00:38:35,266 --> 00:38:37,300
And I want more
of that calamari.
1170
00:38:37,300 --> 00:38:40,200
So I think maybe using
that $6 you had left
1171
00:38:40,200 --> 00:38:42,867
to put more of that
calamari on here
1172
00:38:42,867 --> 00:38:44,367
would've really gone
a long way.
1173
00:38:44,367 --> 00:38:45,567
-Good job.
-[Guy] All right.
1174
00:38:45,567 --> 00:38:46,667
Thank you very much.
1175
00:38:46,667 --> 00:38:48,500
We're gonna send y'all
back to your kitchens
1176
00:38:48,500 --> 00:38:50,300
and we'll come back
and someone's gonna
1177
00:38:50,300 --> 00:38:53,100
get a chance to shop
Flavortown for up to $20,000.
1178
00:38:53,100 --> 00:38:54,567
Thank you.
1179
00:38:54,567 --> 00:38:56,333
[applause]
1180
00:38:56,333 --> 00:38:59,333
All right. Which team will be
staying after school
1181
00:38:59,333 --> 00:39:01,200
to go on a shopping spree?
1182
00:39:04,100 --> 00:39:05,166
Wow, wow, wow.
1183
00:39:05,166 --> 00:39:06,967
First, I'll say thank you
1184
00:39:06,967 --> 00:39:08,800
to the teachers
for being here.
1185
00:39:08,800 --> 00:39:10,867
A lot going on. Let's take
a look at the scores.
1186
00:39:10,867 --> 00:39:14,567
A four-point difference
from Jet and Kim to Dave
1187
00:39:14,567 --> 00:39:18,266
and Brian, a six-point
difference from BJ and Aarti.
1188
00:39:18,266 --> 00:39:20,166
Kim and Jet.
1189
00:39:20,166 --> 00:39:24,100
16 out of 20,
17 out of 20 in taste,
1190
00:39:24,100 --> 00:39:28,233
7 for plating for a 40,
and a 79.
1191
00:39:28,233 --> 00:39:30,533
-[applause]
-Okay.
1192
00:39:30,533 --> 00:39:35,700
[Guy] BJ and Aarti,
15 out of 20 gameplay,
1193
00:39:35,700 --> 00:39:38,200
17 on the taste,
1194
00:39:38,200 --> 00:39:40,967
7 for the plating for a 39,
1195
00:39:41,767 --> 00:39:43,333
and a 76.
1196
00:39:44,900 --> 00:39:46,066
Yay Aarti.
1197
00:39:46,066 --> 00:39:48,166
Shenanigans,
you're looking sharp in this,
1198
00:39:48,166 --> 00:39:49,634
but let's just make sure.
1199
00:39:50,467 --> 00:39:55,400
15 out of 20, 17 out of 20,
8 for a 40.
1200
00:39:55,400 --> 00:39:57,533
And congratulations, 83.
1201
00:39:58,533 --> 00:40:00,033
-[indistinct]
-[Aarti] Oh, wow.
1202
00:40:00,033 --> 00:40:01,100
-Thank you.
-Nice.
1203
00:40:01,100 --> 00:40:03,767
[Guy] For some reason,
I feel this is the only 83
1204
00:40:03,767 --> 00:40:04,800
that you may have seen
1205
00:40:04,800 --> 00:40:06,533
-in Mr. Perdue's class.
-Ever. Ever.
1206
00:40:06,533 --> 00:40:07,767
[Guy] Congratulations.
1207
00:40:07,767 --> 00:40:08,934
But let me say this,
1208
00:40:08,934 --> 00:40:10,266
I know that the two of you
1209
00:40:10,266 --> 00:40:13,700
must go through
a variety of expenditures
1210
00:40:13,700 --> 00:40:15,634
that you don't get
reimbursed for.
1211
00:40:15,634 --> 00:40:17,834
So the Guy Fieri Foundation
would like to give you
1212
00:40:17,834 --> 00:40:20,767
both $2,500 to your schools.
1213
00:40:20,767 --> 00:40:21,700
Thank you.
1214
00:40:21,700 --> 00:40:22,700
Oh, wow.
1215
00:40:22,700 --> 00:40:25,200
[Guy] It will go in your
name to what you want it
1216
00:40:25,200 --> 00:40:26,734
to benefit inside
of your school
1217
00:40:26,734 --> 00:40:28,133
and hopefully it'll be
your classroom
1218
00:40:28,133 --> 00:40:30,567
or it'll be in a program
that you wanna underwrite.
1219
00:40:30,567 --> 00:40:32,500
We just wanna tell you how
much we appreciate you
1220
00:40:32,500 --> 00:40:33,834
and recognize you.
1221
00:40:33,834 --> 00:40:36,467
Jet and Aarti, thank you
so much for introducing us
1222
00:40:36,467 --> 00:40:37,634
to amazing teachers.
1223
00:40:37,634 --> 00:40:38,934
Okay.
It was great to have you.
1224
00:40:38,934 --> 00:40:42,700
[BJ] Being here in Flavortown,
the opportunity to be
1225
00:40:42,700 --> 00:40:45,533
with Aarti,
that is the reward for me.
1226
00:40:45,533 --> 00:40:47,800
It is an honor to be
representing
1227
00:40:47,800 --> 00:40:49,433
teachers in Flavortown.
1228
00:40:49,433 --> 00:40:50,634
-Thank you so much.
-You're welcome.
1229
00:40:50,634 --> 00:40:51,800
-Very nice to meet you.
-Very nice to meet you.
1230
00:40:51,800 --> 00:40:54,367
It's great. I think the kids
are gonna love this.
1231
00:40:54,367 --> 00:40:56,400
This experience
was a great time.
1232
00:40:56,400 --> 00:41:00,800
The Guy Fieri Foundation
is giving us $2,500
1233
00:41:00,800 --> 00:41:03,934
to put towards our class and
that's gonna go a long way.
1234
00:41:03,934 --> 00:41:04,967
[Guy] Congratulations.
1235
00:41:04,967 --> 00:41:07,100
Mr. Perdue,
what a pleasure to meet you.
1236
00:41:07,100 --> 00:41:09,700
What will you do with
the money if you win money?
1237
00:41:09,700 --> 00:41:11,066
Because you never know
with him shopping.
1238
00:41:11,066 --> 00:41:14,133
She doesn't know it but...
[clears throat]
1239
00:41:14,133 --> 00:41:15,467
Sorry.
1240
00:41:18,133 --> 00:41:19,934
I'm gonna surprise my wife.
1241
00:41:20,800 --> 00:41:22,967
Forty-three years
we've been married.
1242
00:41:22,967 --> 00:41:24,900
Laurel Lynn Perdue,
this is for you.
1243
00:41:24,900 --> 00:41:26,800
-Yeah!
-[applause]
1244
00:41:26,800 --> 00:41:28,467
Knowing you for the hour
that I've had a chance
1245
00:41:28,467 --> 00:41:30,967
to know you
and knowing how highly
1246
00:41:30,967 --> 00:41:32,467
Brian speaks of you,
1247
00:41:32,467 --> 00:41:34,634
probably what we all
would've expected
1248
00:41:34,634 --> 00:41:36,133
that you would do
something and give it
1249
00:41:36,133 --> 00:41:38,500
to somebody else than
to share it with yourself.
1250
00:41:38,500 --> 00:41:41,166
Typically what we do right now
is send the card in
1251
00:41:41,166 --> 00:41:43,166
and we go shopping
but Mr. Perdue,
1252
00:41:43,166 --> 00:41:45,634
all I could tell you
is congratulations, $20,000.
1253
00:41:45,634 --> 00:41:47,467
-Wow.
-[Brian] Yeah.
1254
00:41:47,467 --> 00:41:48,800
[Guy] There you have it.
1255
00:41:48,800 --> 00:41:50,834
I'm not making you shop
for that, my friend.
1256
00:41:50,834 --> 00:41:53,066
If you're gonna give it to her
I'm gonna give it to you
1257
00:41:53,066 --> 00:41:54,600
and Malarkey, congratulations.
1258
00:41:54,600 --> 00:41:55,667
-Job well done.
-Thank you. Thank you.
1259
00:41:55,667 --> 00:41:56,800
[Guy] Mr. Perdue,
you're awesome.
1260
00:41:56,800 --> 00:41:59,066
We'll see you guys next week
at Guy's Grocery Games.
1261
00:41:59,066 --> 00:42:00,266
Adios.