Tonight, three of our most impressive
GGG winners are gonna take on a team of OG judges
in a nonstop culinary relay.
Chefs, out of your kitchens.
-Go! -[Christian grunting]
Chefs will be competing tag team style...
[Damaris] I have to figure out a way to be clear
in my communication.
The pressure is on me.
And since they're dividing up the shopping...
Get out of my face.
[Damaris] I hope I got everything I needed.
cooking...
What is going on here, man?
and plating duties.
No one will know exactly what their teammates are cooking.
I have no idea what's going on.
-Holy smokes. -[Tiffani] Ooh.
Oh, my gosh. This is gonna be tough.
[Josh] This is ridiculous.
Ultimately, only one team can win.
Got it.
We are the judges, so we better win.
We're, like, the underdogs here, right?
Delicious. I would clear this plate.
-Nailed it! -Oh!
It's GGG Relay.
Winners versus Judges right now on Guy's Grocery Game.
This is bonkers, dude!
So, let's meet our GGG winners and all-star judges.
First up, our judge is Food Network star
and Southern Cookbook author,
the only one and only, Damaris Phillips.
Hiya.
Love the haircut.
Next, GGG's winning chef, Aaron May.
Hey!
[Guy] They call him, "Mayhem."
The one and only, Chef Aaron May.
There he is.
Um, did I just wake you up 'cause you got your slippers on?
[Aaron] They're grippy.
They're trippy.
And celebrated chef owner and dumpling mafia queen,
the one and only, Chef Shirley Chung.
Yeah.
-Wait a second. -[Shirley] Hi.
-Where's the dumplings? -There.
You didn't bring... Oh, the dumpling's embroidered?
-[Shirley] Yes. -[laughs]
I don't... I don't get any dumplings.
I hope they're in the zone.
They better be because the GGG Winners
that are coming in are fire.
[Aaron growls]
[Guy] First, we have Josh Hedquist,
the amazing Minnesota chef and two-time GGG winner.
20,000 bucks.
$20,000.
Your cooks cook. I love it.
-[cheering] -Yeah!
Big man with a lobster on his neck.
Next, we have Michele Ragussis,
the executive chef who wowed our judges
with her New England cuisine.
You really managed to make your POV
fit completely within the parameters of the game.
Whoo!
Good. Nice, blondie.
Dude.
And finally, Kentucky chef and spiceologist,
Christian Gill, the champion
of our summer tournament who has won
over $50,000 on GGG and he's back for more.
Yeah.
The cook on the meat is perfect.
-Oh, green and green, huh? -[Christian] Oh, ho.
Does it plug in?
We're a little blue...
-[Christian] Yeah. -and a little green.
-Welcome, chefs. -Thank you, chef.
[Guy] If anybody here looks familiar,
it's probably because you stood across from each other
at some point in time from the judges' table.
Winners, this is your chance to beat the judges
and, judges, this is the chance to walk the talk.
Now, this is how things are gonna go down.
Each teams got 30 minutes to create a specific dish
but this isn't your typical team game.
No, no, no, because you and your teammates
will never be cooking in the kitchen at the same time.
And instead, you'll be working solo
in the Flavortown market in 10 minute shifts.
First will be shopper/prepper,
that'll be followed by the middle chef,
and then the final chef will also cook
and serve the dish.
Now, you won't be able to communicate
with each other for the entirety of the cook.
-Aw. -Aw.
In fact, only the first chef will be told
what the specific dish actually is.
Okay.
So, the rest of you, you'll just have to pick up
the culinary bread crumbs that your teammates leave behind.
Ultimately, both teams' dishes will be
tasted by our esteemed panel of judges,
Marc Murphy, Tiffani Faison, and Shota Nakajima.
The winning team will go to shopping spree
worth up to $15,000.
-[applause] -[Josh] Okay.
So first, before we get into that,
we need to decide who is taking the shopping?
Who is taking the prepping?
And who's taking the service?
Go ahead, you can have a lot.
-[Damaris] Yeah. -I wanna go second.
-I wanna be in the middle. -[Damaris] I wanna be first.
-I wanna shop. -I wanna be in the middle.
Okay. I'll close it. I'll close it.
[Christian] Josh and Michele
don't know anything about them
other than that they're champs.
-Gonna get to know each other. -Okay.
All right. You got the experience with shopping.
-Yeah. -[Josh] Set the tone.
-Okay. -I can close and serve.
I'll do middle.
All right. What do we got?
Who's is gonna be our shopper/prepper?
Christian for the GGG Warriors
and Damaris or Queen Damaris for the Judges.
Fantastic.
Who is going to be the middle chef?
Fantastic.
Josh versus Aaron for the middle cook,
and for the final chef,
Michele and the dumpling mafia queen.
-[Guy] Got it. Got it. Got it. -Mafioso.
Now, the first chef is gonna go shopping.
So, why don't we have you take off
and we'll have you hang out at the back
until it is your shift, all right?
-[Michele] Okay. -Okay. Come on, babe.
Bring it in.
-You can do this. -Bread crumbs, you got it.
-[indistinct] on it? -You got this.
-We got this. -I'm leaving bread crumbs.
-[Michele] Oh, really? Oh, yeah. Good luck. -I'm leaving bread crumbs.
-[Guy] There we go. -[Michele] We got this.
-[Guy] Well done. -[Damaris] It's, like, Hansel and Gretel.
Follow the trails.
Oh, God.
All right, shoppers.
Each team must make a...
[tense music playing]
seafood platter.
-Okay. -Sure. Okay.
But there's a catch.
Always is.
Each platter must include something on a bun...
-Okay. -something fried...
-[Damaris] Okay. -and something cold.
Okay.
[Guy] And speaking of cold, your teammates
are gonna have to figure out what three elements
need to be on your plate without you talking about it.
Oh, my God.
And honor this being a seafood platter...
Gosh, hold on.
you'll be shopping with fishing poles.
Are you kidding me?
Now, Hunter, bring me the poles, please.
He's joking.
-No, I'm not. -You're joking.
[Hunter] Tada!
[Guy] Where are the fishing poles?
We ran out. One of them broke,
I don't have any hooks.
It [indistinct] this is what...
It's still fishing.
This is... This is fishing at the pet store.
All right. Go ahead. Give these to them.
Yeah, don't worry. These are super lightweight.
Makes you lot more fast and agile.
Every ingredient that you want needs to fit
in that net because this is fishing net shop.
Oh, Guy.
It could be overflowing out of that net.
Whatever you want.
But the fact is, you can only use the net.
You can only shop one time.
I'm gonna throw up.
One shop?
One shop with the fish net shop.
It's a 30-minute competition.
However, you get five minutes to shop
and five minutes to prep.
You have 10 minutes total for your shift.
Seafood platter, something fried,
something on a bun, something cold, okay?
-One on a bun... -[Guy] All right.
one fried, one cold.
There's three things.
-One on a bun. -[Guy] Okay?
Two of them are not on a bun.
One's on a bun, okay?
-You go where you want after that. -[bell dings]
[Damaris] Get out of my face. Come get me.
Get out of my face?
I thought I had them.
That was good.
[Christian] Right behind... Right behind... All right.
For this relay race, we have to make a seafood platter.
We got five minutes to shop and five minutes to prep.
Everything for seafood platter in a net.
I'm the only one who knows what the dish is.
You have to have a plan of what they could make
because the too many options are just gonna confuse them.
I've judged a lot of Flavortown.
So, I'm doing the shopping.
I know the grocery store like the back of my hand.
I have to have something on a bun,
something fried, something cold.
Also, this is seafood challenge.
The bun selection.
So, for something of a bun,
I'm thinking of big old crab burger.
Something fried.
I'm grabbing shrimp for a fried shrimp and also,
I grabbed fries because if nothing else,
they throw those into the fryer
and it count as a fried.
I mean, hello.
Bun, fried, cold seafood platter.
I'm thinking for the cold dish,
they should make either a crudo or a ceviche.
I grabbed some tuna, I grabbed avocado.
Maybe a little mango.
All of those things you always see in raw tuna.
[Marc] How are you feeling, Damaris?
[Damaris] I'm feeling great, guys.
The shop matters so much in these relays.
Like, I would never wanna shop.
-It's too much pressure. -[Shota] Yeah.
I think because you can lose it for your team in five minutes.
[Damaris] I've seen Shirley and Aaron cook.
They're both incredible.
Shirley is known for big, spicy, bold flavors.
And Aaron is known as just being an all-around
total bad bleep.
How much time do I have?
Two minutes.
Crunchy garlic, fish sauce.
This is my quandary, can you over shop
because if you try to give a bunch of choices
then you can cloud them on these
three main key components.
[Damaris] I don't wanna do that.
[Christian] Bun, fried, cold.
Bun, fried, cold.
So, I've got the seafood net.
I've got to get a bunch of seafood in it.
I chose to be the shopper because...
I always shop well when I'm at Flavortown.
I mean, I'm one of bunch.
So clearly, I must shop well.
My strategy as a shopper is to make sure
I have all of the key components
for each thing that needs to go on the plate.
So, I have to get something on the bun.
Immediately I'm thinking, lobster roll
but let's take it up a notch.
Croissants, so buoyant.
Something cold.
More than anything else, I need to make sure
my teammates don't cook it.
Let's get that jumbo lump crab meat for, like, a crab salad.
Two down. Something fried.
Let's do some blackened fried shrimp.
One minute!
We got a bunch of seasoning to make things taste good.
I don't really think I can lighten this to anything
because I never shop
for a meal that I'm going to make
and then go, "Here, someone else make this."
Thirty seconds left to the shop.
-[Damaris] All right. -[tense music playing]
[Christian] Fit.
Not a lot of space in here.
Don't want anything to fall out on the bottom.
Four, three, two, one.
To your stations!
Five minutes to prep!
[Damaris] I hope I got everything I needed.
Who got all these things?
[Tiffani] What's the most important part of the relay?
Like, the shopper, the middle, or is it the finisher?
There is not an answer that's clear.
Like, they're all so critical to the success of the team.
[Damaris] I've judged every single one of these competitors.
Every single one of them.
They are very good at cooking.
You got a clear game plan here?
Yeah, I have stuff to make crab cakes
for the bun, uh, like, a crab burger.
I have stuff for a tuna ceviche, cold.
And then, um, for the fried
I have shrimp or the French fries.
That if they think to fry the fries
and the fries are fried on the platter.
I'm gonna just try to give them a clue to fry.
Got it.
Oh, my God.
In my five-minute prep, I'm gonna have to make sure
that I have laid out clear instructions
of what this dish has to be.
But I can't write, I can't leave little messages,
I have to figure out a way to be clear
and concise on my communication.
The pressure is on me.
Being able to tell the next one coming
what those three components are,
that's gonna be the key.
Wheels fall off the wagon when the communication isn't there.
To communicate that this is a seafood challenge,
I grabbed the shrimp, crab, tuna.
That's seafood, y'all.
There has to be two giant platters.
I grabbed two giant platters.
One, two.
I put three buns on each platter
so they know that they have to use those buns
on the platter.
Crab burgers.
For the cold dish, I grabbed some tuna.
Limes, mangoes, this.
I'm leaving ice as the clue that this has to be cold.
Supposed to be cold.
She's gonna put the ice in the little goblets.
Smart. Is that... There needs to be a cold component there .
Yeah. So smart.
[Damaris] I'm setting up a breading station
so that they know to fry, right?
If I'm not clear on my communication,
there's absolutely no way
that we're gonna be successful.
I'm the only one with the information.
So, it's just like playing telephone.
[Guy] Two minutes!
All right. Christian, what do you got, buddy?
[Christian] All right. So, I got something on a bun.
We're gonna do a lobster roll on a bun.
Something cold, we're gonna do a crab salad
with a little bit of salmon roe.
And then for something fried,
we're gonna do some blackened shrimp fried shrimp.
[Guy] Okay. I like it.
[Christian] The key thing that I'm trying to drive home
with Josh is that you gotta make a lobster roll.
Seafood platter.
So, the first thing I do is start the remoulade.
So, I put that mayo, mustard,
get it set in to the side so it can come together.
And then I cut the croissants in half
and then I put them beside the lobster.
I don't have a real lobster roll.
So, this is gonna take a little bit
of thinking on everybody else's part.
So, I hope they get this.
Doing my best.
I've got the butter milk beside
all the fried components
for the shrimp.
I've got all of the cold components
for the crab salad.
Everything is in its place.
You have to make a seafood platter.
The money I'm gonna win today,
I'm gonna go on vacation down to Belize.
Ain't been on like a vacation in a long time.
Something on a bun, something cold, something fried.
I mean, I gotta go up against three people that have
already judged me in other competitions.
I mean, not often does the student
become the master.
Not often, right?
Let's see if we can do it.
[Guy] Thirty seconds!
[Josh] I got this.
-I've done this enough times. -Yes.
[Josh] That's the advantage that we have.
We're competitors.
Where, like, they sit on chairs with makeup.
I think you forgot that I'm the winningest chef
Grocery Games history.
I think they need some makeup over here.
Hang in there, Damaris. I'm coming.
[Damaris] We have to have a plan
of what they can make because this is a one shop.
I should've done a little bit more cooking
but I ran out of time.
No prepping done?
Twenty minutes down to three items.
Five, four, three, three, two, one!
Chefs, out of your kitchens.
-Go! -[Christian grunts]
[tense music playing]
[Damaris] Good luck, Aaron!
[Guy] Let's go!
-Go. -[Guy] Cooks!
-Come on, Josh! -You got it.
-[Aaron laughing] -[Guy] Josh and Aaron.
All right. What do I got here?
Okay. Okay.
Okay.
Okay. What is he doing?
[Josh] I hit the kitchen, I'm looking at
my mise en place
and I'm, like, I have no idea what's going on.
Holy smokes.
Oh, lobster, peppers.
So, I gotta use this.
I don't know. I'm really confused right now.
[Guy] What do you think?
This is bonkers, dude.
[dramatic music playing]
What is going on here, man?
This is ridiculous.
I am so confused
about what I'm supposed to be doing right now.
In theory, something on a bun,
something fried, and something cold.
It's easy.
Yeah. Unless you don't know.
When you come running in,
your adrenaline is pumping,
you have 10 minutes, the wheels come off the wagon.
I really don't know what's going on here.
[Damaris] He looks confused.
He keeps doing this.
What is this?
I feel like I did it so smart.
Okay.
[Damaris] So that's my breading station,
so it will be fried shrimp.
We have three buns,
so he knows that we have to use the buns,
crab a burger on the bun.
And we have tuna and I put ice in the cups
because it has to be cold.
So hopefully, he's thinking
ceviche and it's on a platter.
I see platters, I see glasses, I see buns.
Fries on the counters.
Okay.
Blender full of ice.
Blender is really messing me up right now.
[Damaris] Ooh, come on, get the crab.
Make a crab burger on the bun.
Crab a burger on the bun.
[Aaron] You know, crab cakes seems to make sense
'cause there's a big can of crab
on the cutting board next to the buns.
Something needs to get breaded and fried obviously, right?
When you see a bread station,
you're gonna have to bread something.
We'll start there, breaded and fried.
I don't know what this is supposed to be
so I'm just guessing right now.
I'm using the shrimp
to reinforce the crab cake and give it
some more of that delicious shellfishiness.
We've got crab oil seasoning,
Japanese mayo, crab, shrimp, fish sauce.
This thing is really gonna be pretty delicious.
I left that stuff so it'll be fried shrimp.
You know, I was the judge for Josh.
I gave him the win so I've got a healthy respect
for our competition today.
I think you hit... You hit homerun here.
Thank you.
But we wanna win.
I mean, this is important reputational stuff.
I don't have time to fry them,
so I'm gonna scoop them into the breading station,
leave them as a hint for Shirley
that they need to finish being breaded and fried.
[Guy] Although there were some really good
roadmapping that was done there,
he doesn't have the fried and bun separated idea.
I think where Damaris might've faltered here
is those should've been on different counters.
Well, which is what Christian did.
[Christian] All right, bum.
You gotta move, though.
You gotta move, you gotta move, you gotta move.
[Josh] What do I got here?
What am I doing, lobster rolls?
Oh, shrimp?
Seafood creole.
So Aaron was a judge on the first show
I ever competed on where I won $20,000.
It'll mean something to me if I get to beat him now.
Damn, I wish I knew what he was thinking.
[Christian] I try to group everything together
by what I wanted to make.
Blackened fried shrimp on the plate,
a lobster roll using the croissant,
the remoulade, and then a cold crab salad.
Sandwich.
How is that a sandwich?
So I look around and I see lobster,
I see crab, I see shrimp,
I see some croissants, I saw the remoulade.
Remoulade, crab or remoulade lobster,
remoulade, fried shrimp.
I mean, it's gonna go in any one of those things,
so I'm thinking it's gotta be some kind of like
seafood platter or something, I'm not sure yet.
Josh, how are you feeling over here, pal?
What are you thinking? What do you think it is so far?
Looks like seafood.
Winner, winner, seafood dinner.
It's time to rock on and figure it out.
I see some shrimp, I see some breadcrumbs,
I'm like, "That's fried shrimp."
I gotta marinate the shrimp,
I gotta get in the buttermilk,
some creole seasoning,
maybe some blackening spice and hot sauce.
And I gotta let that sit
in the breadcrumbs and I put that over by thefryer
so she knows it's one of the components.
So we're good.
So I gotta set up my teammate, that's what I gotta do.
I gotta get my head in the game.
So when you're the number two,
it's all about setting up the final cook.
You know, I'm gonna be chopping things,
marinating things, seasoning things,
setting up Michele to bring it home to win.
All right. So I think I gotta let these soak for a second.
If I win, I'm gonna make a donation
to Project Success, a non-profit that I work with.
They help kids find passion and life skills.
I cook with them and we get to throw spaghetti
around the classroom, like what's better than that?
I got Christian and Michele, these two are badass,
and I think we're gonna make a phenomenal team.
Even though these two yet,
but that middle man job, craziness.
He could've set me up perfectly
but because we can't communicate, I have no idea
what I'm supposed to do.
Woosah.
Chef Josh, Aaron,
there are three components to your dish.
Ooh.
The boss is giving hints.
[Guy] That's the only hint I'm giving you.
Three components.
This here is three separate things that have got to be
on this plate, something in a bun,
something fried, something cold.
Five minutes, chefs!
How do you tell your next chef
that you need to have three things on the plate?
[Aaron] I can tell that something needs
to be breaded and fried.
I think that this is like a...
For tuna poke, chilled.
Tuna and avocado is such a clear ceviche, tartare.
I see buns.
We've got a crab cake and shrimp sandwich.
But what is the gosh darn blender for?
Like, what was she gonna make in that blender?
I actually got it. I know what I'm doing.
This could be terribly wrong but the blender of ice,
listen, the only reason you really put ice in a blender
is to make a drink.
So this blender full of ice
is screaming at me, "Make a drink."
So I've cut up these mangoes as quick as I can,
peeling this finger lime, getting them in the blender
with ice and some water,
trying to make something happen
for some sort of frozen tropical deliciousness.
No. Is he making a juice?
Stop making a juice!
[Guy] Three minutes.
Three minutes, chefs.
What do you think those three components would be?
[Josh] Three components, crab, lobster, and shrimp.
I got the shrimp marinating, I see the crab,
I'm thinking it's gotta be a crab salad.
Yeah, that's what we're gonna do.
I start shredding up the cabbage and the lettuce,
and these peppers, season that up a little bit.
Holy moly, that tastes so good already.
How did that work?
Come on. Move faster.
Really wish you would just crack those lobsters' bum.
-In there. -Now, I'm gonna look at the lobster
and try to figure out what I'm gonna do with that.
I see some croissants,
that means some kind of sandwich.
I'm thinking maybe it's gotta be a, like,
lobster po'boys.
I gotta be doing po'boys here,
that's gotta be what it is.
So the lobster tails, I can grill these.
Grilled lobster is delicious.
We gotta grill these up.
The time's going by so fast, you don't even know,
you're like, "Oh, man, I got, like, at least 10 more...
Nope, you got about two and a half minutes, buddy."
Holy smokes.
You know, she's a seasoned veteran,
she's cooked a ton.
Me and her are like, "Hey," you know,
we got this Italiano thing going,
so I feel like we can, like,
talk to each other without talking to each other.
Eighty percent of the way there.
All you gotta do is fry this.
[Christian] We've got something fried,
we have a New England-ish lobster roll in the works.
Sandwich.
My job as the prep cook in this competition
is making sure the only ingredients
that Michele needs to cook with are on the countertop.
Eliminating everything possible is a...
Definitely a smart play.
That way, I know she's not gonna pull something
that she's not supposed to use,
but I don't even know what she's supposed to use,
I'm just guessing at this point in time.
I could be throwing away the ingredients
that are supposed to be in that dish and not even know.
Josh is hiding ingredients,
some extra stuff so Michele doesn't get confused.
So I gotta leave Shirley some clues.
We've got a tuna poke, we've got a crab cake
and shrimp sandwich, fries on the counters.
She knows she has to make something fried.
We've got this beautiful mango dish,
we're gonna have a platter.
Shirley is gonna find a way to pull this together.
[Guy] Ten seconds left!
[Josh] Uh-oh.
Take the lobster,
I knock it to the cold side of the grill,
and I'm just praying that she sees that
and realizes that's an element on the dish.
All I can tell you is the next person showing up
with [indistinct] and that thing and looks...
Kind of look at that and go, "What is in there?"
And it's gonna be hilarious.
Five, four, three...
Game time.
[Guy] Two, one.
Chefs, you're out!
-[whistle blows] -[Guy] Let's go!
[tense music playing]
Second shift is out.
[man] This is nuts, bro.
Send in the finishers!
-[whistle blows] -Third shift is coming in.
All right. Whoo!
Just 'cause you're a runner, Shirley.
[suspenseful music playing]
What?
Okay. So I run to the station and for a moment,
thinking that I'm gonna go out and slay it...
And I don't see any pasta.
I actually got taken aback for a minute because
you have no idea what you're doing.
[Guy] Ten minutes left.
Oh, my gosh. This is gonna be tough.
Oh, my gosh.
[tense music playing]
Chef Michele is in, she is, like, glasses on,
taking a second, looking around the station.
What am I doing? I don't know.
[Guy] All right, chefs.
Before you get started,
it is a platter...
with three components to the platter.
Platter, three components to the platter. Holy crap.
[Aaron] I have no idea what that was supposed to be.
-You don't? -I could not even guess.
Let's talk through it, okay?
-[laughs] Did she see it? -Lobster off the grill.
-No... She saw it. -I pulled it to the side.
-It's... Right there. -You pulled it to the side.
-Is it not hot? -[Josh] It's not hot.
[Christian] Okay.
This is the moment that matters.
You have to figure out what it is you're doing.
[sighs]
Something has to be on a bun.
[Christian] Something cold, something fried.
Yeah.
It has to be a seafood platter.
[tense music playing]
I have no idea what I'm looking at.
It's like a bunch of scattered ingredients.
Why is the croissant on the table
with lobster on the grill?
But then, there's a bunch of greens.
I see shrimp in some of kind of,
I'm assuming buttermilk dressing.
That's got me in a whirlwind.
Here we go.
I got some crab meat that's gonna go in a salad.
And I got some shrimp, so to me,
I'm thinking I have a seafood platter.
All she has to do is go fry the shrimp.
All right. We got some shrimp, frying shrimp.
Yeah.
-[Christian] Put it in the fryer. -[Josh] In the fryer.
Put it in the fryer.
-It's shrimp put it in fryer. -Put it in the fryer.
All right. We got some shrimp. Frying shrimp.
I do know there was shrimp in that buttermilk liquid
and breadcrumbs right next to it,
that's a given, like, I gotta fry this.
All right. Let me start frying some shrimp.
[Christian] All right. Come on.
-Yeah, get 'em in there. -Get them all in there.
-Get them in there. -[Josh] Get them on there. Come on, Michele.
[Christian] Get them in there.
Now, I see that there's this cabbage, onions,
there is, like, a big salad,
but I see crab meat in it, so that's my clue,
I think, I'm taking this route of crab salad.
I'm gonna make a seafood platter.
I have shrimp, I have crab meat,
and I have lobster on the grill.
I'm gonna do grill, fried, and then, a cold salad.
But what the heck are croissants doing on the board?
But we're, like, underdogs here, right?
I mean, we won, we're all winners.
There's a lot of big leagues here
and the underdogs are gonna take it.
Ten minutes, you guys, that's crazy.
[tense music playing]
[Shirley] So Guy said that there are three components
on this platter.
Ten minutes is not enough for me to think.
[grumbles]
The first thing I see, there's some fruit
smoothie puree sitting in the blender right now,
there's French fries, there's buns,
there's platters, there's martini glass,
there's tuna, there's avocado, and then,
I have sort of like a tempura
crab cake in front of me in the fry station.
This is so hard.
[Aaron] So I think I have Shirley pretty set up
to make our crab cake sandwich.
I made the crab mix with the shrimp mousse,
it's in the flour, she's got the breading station ready.
-Tuna poke and like a... -[Damaris] That's what I wanted!
[Aaron] and like a mango slushy.
-[Damaris] I was thinking ceviche. Now-- -[Aaron] Okay.
[Aaron] Why did you put ice in the blender?
'Cause it has to be cold.
-You have to have some cold-- -[Aaron] The ice in the blender
is what really threw me.
But the ice in the blender wasn't there, it was...
-It wasn't on this table. -I know, but it still messed me up.
Figuring it out. I'm picking up breadcrumbs.
Those French fries is like the premade product,
not like everything else, so French fries,
that really looks like a challenge requirement.
French fries are my backup for fried.
Got it.
and the other one probably have to be icy drinks?
[Damaris] That has nothing to do with seafood.
-That mango thing that she can put in, that's still cold. -Yeah, exactly.
[Shirley] And now, with the buns here,
so something has to be on a bun.
Looks like a crab cake
with sandwich.
I feel like I really don't have time to cook tuna,
so I'm going to make a tuna tartare
on the crab cake sandwich.
We need the tuna.
I think I got it.
So now, I really need to get this tuna tartare going.
[Hunter] What do you think is going on right now?
It's like a feast of seafood,
a crab burger with tuna crudo.
Making a delicious drink and French fries.
It looks like you have a pretty good plan
going for yourself here.
I'm a very fast moving chef,
I really think that the last finisher is my place to shine.
But this is way harder
than what I thought it's going to be.
I think wining in Flavortown
is really about bragging rights.
At this point, I just wanna not let down my team.
I mean, we're going against winners,
so we know they are really great chefs,
but we are the judges,
we normally judge them, so we better win.
[sighs]
Fingers crossed.
[Guy] Five minutes!
[Michele] So the croissant...
I mean, of all things to, like, throw me the croissant.
And Michele's having a rough time with the croissant.
I am a hundred percent sure
that these croissants needed to be used.
It needs to go on the bun.
[Josh] Hold on, hold on.
Hey, come on. Use your ESP, bro.
On a bun. On a bun. On a bun.
On a bun. On a bun!
[Michele] It's like got one slice out of it.
So I'm, like, "Are they telling me
that I need to make a crouton?"
I'm not really sure what I'm doing here.
-[Josh] What is-- -No, no, no. It's the croissant.
-Oh, oh, oh. -[Marc] Wait. We're--
The croissant just got chopped up.
[laughs]
It has to be on a bun.
Oh.
[dramatic music playing]
[Guy] Five minutes.
Sometimes it's about secret ingredients.
This here is three separate things
that they have got to be on this plate.
Something on a bun, something fried,
something cold.
I mean, these relays are some of the hardest ones
-to watch. -It's very quiet in here.
[Michele] I don't know what these are for.
So you know what, we're gonna just toast off some croutons.
That slice is telling me to make a crouton,
so I'm gonna make croutons
and I'm gonna make a lobster butter crouton
'cause who doesn't want to eat that.
But it has to be on a bun.
I'm just gonna saute and get these
little crunchy in here.
Oh!
If I had grabbed actual buns,
it would've translated better.
[Josh] No.
I mean, what would you do if you went to your station
and you had half a croissant just cut?
I would turn around and walk my butt right back
-out to the first person. -[laughter]
[tense music playing]
[Shirley] I have to hurry up, get all the fries out of fryer,
and put my crab cake into the fryer
to make sure it's cooked all the way.
[Damaris] Crab cake?
-[Aaron] No. -Those are the crab cake.
Crab cake has been dropped.
[exclaims]
-I'm really happy with what she's doing right now. -This is great.
It's a seafood dinner.
It just has to be on the bun.
Something has to go on the bun.
So now looking at this tuna tartare,
I had this moment, I thought about
perhaps Aaron made some mango citrus
as a marinade, so okay.
I'm gonna also going to use this smoothie
to marinate my tuna tartare.
My shoulders are so heavy right now
because I'm not sure if we actually got our clue correct.
[Marc] Look, the mango is seasoning the tartare.
-That makes sense. -It's not that bad.
We have now a cold component.
So cold seafood, check.
[Shirley] A little spice.
[Aaron] She used the the mango in the tuna poke.
You hit the nail
-on the head. -On the head.
I got it.
[Michele] Let's get some butter on these guys.
[Guy] All right.
Give me your game plan here, chef.
[Michele] We're gonna do a nice fresh salad
for the crab, remoulade,
some nice lobster tails, some fried shrimp.
-[Guy] Got it, got it, got it, got it. -I think.
They're both kinda right and kinda wrong.
That's good.
[Michele] The last time I was here, I won.
[Guy] Give it up for Chef Michele.
Whoo!
I was supposed to go to Greece, but life happened.
This money split between the three of us.
That part is going towards Greece.
Hard game, right? Like, at this point,
you just wanna get something on a plate.
All right. I'm plating over here, fellas.
So I know I have to make a platter.
What am I gonna do? I gotta fill it up.
I put down the crab salad.
Cold element check, she got that.
[Michele] I put the lobster tails on one side.
There's something grilled.
I put the remoulade on the plate,
so that they can dip those fried shrimp in.
And I think it's looking good.
She got the fried element.
[Christian] We don't have anything on a bun.
Two minutes!
[Shirley] As a finisher, I have more control
at the end, so therefore
I just wanna don't let down my team.
It's a team of judges.
She's plating. Shirley's plating.
I got it.
So the way I plate it is everything needs
to be on the buns.
So I plated tuna tartare
as kinda like a mayonnaise aioli
on the bun to glue everything together.
[Damaris] Tuna is on the burger.
Tuna is actually on the burger...
Uh-uh.
[Shirley] And then I stack a crab cake on top,
so it's like a really great seafood sandwich or burger.
Cold fried and bun are all going on one thing,
and then a drink.
[Shirley] And now I'm pouring the mango lime
smoothie into my glass.
She doesn't need a drink, it's just a cold.
Yeah, but does she know that?
[Shirley] At the last moment,
I grabbed handful of fries and put it onto the platter.
[Guy] Five, four, three, two, one.
Chefs, that's it.
-Wow. -[Tiffani] All right.
Nice job, guys.
-[Shota] Great job. -[Tiffani] Whoo!
I mean, the plates came together.
I just... We didn't get something on the bun.
-Shirley killed it. -Shirley killed it.
[Damaris] But there are not that many things
that are seafood.
All right. Time to find out if our All-star judges
or our GGG winners made the winning dish.
Let's take it to the judges.
Right this way.
All right. Here we are judges.
Our winners and judges relay teams
have completed their dishes.
Now the question is, how close is the finished plate
to the dish I originally asked for?
Now, we're gonna start off with the winners first.
Before we bring in the rest of your team, Michele,
I asked for three components on the platter.
So first let's start with what do you believe
the three components on the platter were?
Well, I was thinking, you know, like a...
You know, there's grilled, fried, and then a cold salad.
That's what I took it at.
All right.
Uh, before we have you judge that, let's bring the, uh,
two team members in, Christian and Josh.
Don't kill me, dude. [laughs]
No, you did great. You did great.
Chef Christian, you were the shopper
and the prepper, what was the challenge?
The challenge was a seafood platter.
-Uh, something on a bun. -Ugh.
[Christian] Something fried and something cold.
Well, you do have fried and you do have chilled.
You just don't have in a bun.
-Yes. -[Guy] All right.
Why don't you go ahead and describe to us
the dish that you made?
I made for you guys some grilled lobster
with crab salad
with a remoulade, fried shrimp,
finished with a little salmon roe and croutons
from the croissants that were left for me.
Uh, this challenge is so hard.
It's like unbelievably hard.
Having said that, it's delicious.
The remoulade with the salad is so great
and there's a little kick to this
that I absolutely love.
I think the shrimp that's fried really nicely.
Thank you.
I mean, overall as a dish,
I thought it was extremely delightful.
I think the one thing is...
It is a seafood platter, so when I saw it,
it looked a little bit more like a salad.
But at the same time everything is delicious on it.
Thank you.
So you got the fried,
you got cold,
you know, you're basically missing something in a bun.
Yeah.
[Marc] Flavor-wise, I love the heat level on that salad.
Croutons taste good.
It actually goes really well with the lobster tail.
Yeah. Yeah, I got you, guys.
From this side here, we're seeing it, the shop,
the middle, the end, everything is so important
how you lay it out, what you shop for
to get whatever Guy wants on this plate,
and it's not easy, but, you know,
you made something that tasted good.
-Thank you. -All right. Up next, the Judge Team.
Chef Shirley, what were the three components
that you thought I was asking for?
Something fried, something has to be on the bun.
One of them has to be like icy drinks.
Okay. Let's go ahead and bring out Damaris and May.
You did great.
[Shirley] Okay.
Okay.
Damaris, you were the shopper and the prep,
why don't you go ahead and tell us what the dish was
and the three components.
Seafood platter, something on a bun,
something cold, something fried.
-Nailed it! -You did great, Shirley.
-[Guy] Chef, go ahead... -Oh, my God.
And describe the platter to us.
So we have a seafood bomb sandwich,
tuna, avocado.
It's kinda like the mayonnaise
and this really fluffy fried crab and shrimp cake.
French fries going with
a tropical ice mango
and lime smoothie.
Yes. Yes, it does.
On a perfectly grilled bun.
To start with, the burger's delicious.
I really do like the avocado and tuna inside
because it's almost like the aioli,
but I do think it doesn't look like a seafood platter
when you get it, so I would say
that's kind of the point.
Tasty all the way around.
Everything is delicious.
I love whatever the shrimp situation going on in here.
It's... The patty is really great.
I actually like the tartare on the sandwich.
I think you needed to separate them though.
Fried seafood, cold seafood, seafood in a bun.
The seafood needs to be in each of those.
The fries, I don't get, like as a component.
And you guys at the caliber that you're at,
I don't understand how just like a bag
of frozen fries ride here.
This is good.
I don't know if it's good enough to convince me
that this is a seafood platter.
I think the game of telephone got you guys.
I mean, there's only one component
on the plate with seafood
and there was supposed to be three.
Uh, so I think that's one of the biggest problems
-on this plate. -It's a hard game.
[Guy] All right. Chefs, we're gonna send you back
to the kitchens.
You can commiserate with who didn't follow
what and who didn't get the message.
We'll let the judges deliberate.
There's gonna be a lot going on.
One of the teams will be shopping
for up to 15,000 bucks.
Thank you very much. Bye-bye.
They're all... They're all going back
in to eat it for something
-that [indistinct] -A hundred percent.
[Guy] All right, judges.
Fried, cold, and bun
all got done on the judges' platter.
Now whether or not it was a seafood platter
is a different story.
The other one hit the cold and the fried,
but no bun.
-And more seafood. -They both had a failure.
One had a failure and a bun
one had a failure on a seafood platter.
I think it's good that this is so hard,
and to, like, have really talented chefs,
like, just watch their brains melt out of their ears.
My question is, which one do you want to eat again?
[suspense music playing]
Thank you, judges. Very difficult conversation.
Your team didn't give us a bun,
but you gave us a platter.
You gave us something fried and gave us something cold.
Your team gave us a bun, gave us something fried,
gave us something cold, but didn't give us
necessarily have seafood plotter.
It came down to what dish
did the judges want to eat again.
And the winner is...
the GGG...
-Winners. -Oh, man.
-All right, Guy. -Great job, you guys.
-[Shirley] Yeah, yeah. -[Damaris] Great job.
Thank you all. Congratulations.
We demand a rematch!
-[laughter] -We demand a rematch!
[man] Oh, I'm good.
GGG judges, it was a pleasure to have you,
and we look forward to seeing you again maybe,
and until then, we say...
[speaking foreign language]
Thank you, chefs.
The winners won again.
I'm really proud of what we did today.
[Aaron] I can't wait to do this again.
I feel like I need a little redemption
The fault of the communication.
Communication breakdown.
It's very difficult to play the competition
because you don't know is it gonna be a theme?
Is it gonna be the amount of ingredients?
The key here was,
regardless of what the competition was,
it was the ability to make great food.
You made a great dish and that's what prevailed.
We just took out some big wigs.
We beat the judges.
I knew we were gonna bring it home.
Come on and say hi to the judges. Well done.
Thank you. Whoo.
You have a chance to make $15,000 for your team.
I have three clues on this card
that will lead to ingredients in the market.
For each item, it is worth $5,000.
Now you'll have to shop for them
in order in which you participated in the cook.
-Oh. -[Guy] So we'll go with Christian first,
Josh second, Michele third.
I'll read the clue for you first,
as soon as you have an idea what that is,
and you can all weigh in on what it is,
you find the item,
you bring the item back, hand the card off
to the next chef, and that chef will go find
the next clue.
Any questions?
-No. -No.
You did a great job tonight. Here we go.
Named for a Mediterranean island,
these very small silvery fish
are packed in a tin and often used
as a substitute for tuna in nicoise salad.
Get 'em and come back.
And the time starts, 90 seconds.
-[Josh] Let's go, my man! -Come on! Let's go!
[Christian] A small silvery fish,
packed in a 10, and nicoise salad,
sardines.
[Guy] Here we go.
Thin flat noodles often served, "alle vongole."
Thin flat noodle often served "alle vongole."
-Linguini! -Linguini!
Ah, linguini!
I really like winning money. [laughs]
Popular type of sweet yellow citrus
named for the man who first brought it back
from China in the 1900s.
-Mandarin? -No, that's orange.
-Is it... Just run! -Tell me.
-[laughter] -Scream to me!
Popular type of sweet yellow citrus
named for a man who first brought it back
from China in the 1900s.
[Michele] Sweet yellow citrus?
I don't know what it is.
What?
I gotta get that last $5,000.
Meyer lemon? No.
Find the yellow citrus that looks sweet.
-[Guy] Five, four... -[Michele] Yeah, I'm coming.
[Guy] three, two, one.
Time's up!
[Michele] God, you guys. I'm sorry.
[laughter]
-It's okay. -[Michele] Damn it.
I didn't know what to get either.
You just came in and took down three judges.
That's a big deal.
I feel like we did pretty awesome
to win and beat the judges.
You just won $10,000.
-Congratulations. -Thank you.
And that's how you get it done.
We're gonna see your team again when you battle up
against another team that has won the kitchen relay.
The show where teamwork makes the dream work
on Guy's Grocery Games.
Adios!
10,000 bucks!
[Michele] Whoo!