[Guy] Chefs, in the next five weeks you are going to see a mega tournament.
We have 18 of the world's greatest chefs.
All the years of restaurant experience,
all that working together side by side
like a well-oiled machine,
that's pretty much out the window.
[all exclaiming]
18 world-famous chefs are joining forces in
the most extreme team competition ever devised.
-Y'all ready to lose? -You've got big guns.
-Do it, do it, do it. -But here's the catch.
Only the first chef will be told the dish details.
-What? -[yells]
This is a thing of nightmares.
And the teammates can't cook together
-or even talk to one another. -Oh, I don't like that at all.
They won't know what they're looking for
unless you leave them a clue.
Check for the potatoes.
Look at the can, Joe.
This is literally the worst game of telephone.
-Will teamwork make the dream work? -Yeah!
-Well, that's the $60,000 question. -What is this game?
In this round, we have an exciting matchup
between our Tournament of Champion winners
battling a trio of giant slayers.
So let's meet tonight's world-class team.
Now, first up, TOC champs, we have the winner of
Tournament of Champions III,
Sweet Tea, Chef Tiffani Faison.
Oh, coming out with her belt.
-Of course she would. -I will.
You rock star.
Next, we have winner of TOC IV, Mayday herself, Chef Mei Lin.
-You just travel with the belt? -Yes, always.
And last, definitely not least, the two-time champ,
the dancing spice queen, Chef Maneet Chauhan.
-Woo! -Woo!
-Sheesh. -[laughs]
I don't even know...
-What, you gotta show it off. -The belts are bigger than you.
I know.
[all] We are T.O.C.
You said team T.O.C. champs.
Champs, welcome. Awesome to have you.
Being a T.O.C. champ, you cracked the toughest code
of the toughest cooking competition on this planet,
and we've done it.
Well, some of us have done it twice.
[all laughing]
I would say that the three of them are unbeltable.
Oh.
But I want to tell you who you're going to go against.
These chefs have already taken down culinary legends.
Are you ready to meet the giant slayer?
First, we have the Twin City Titan chef, Justin Sutherland.
Next, we have the East Coast sensation
who beat Bobby Flay and took down multiple icons
to reach the TOC Final Four two times.
Give it up for Chef Britt Rescigno.
There you go.
You remember some of those folks over there, don't you?
-Couple of them. -Yeah.
And the SoCal shining star who bested Iron Chef Alex Guarnaschelli
on Alex vs. America, Chef Michael Reed.
Look at that smile. Look at that smile.
Go get 'em.
[Britt] To be a giant slayer, you gotta beat the best.
We come to slay, baby.
That's right.
Chefs, in the next five weeks, you are going to see
a mega tournament.
This is just the first heat.
All that kitchen training that you had,
all that working together side by side like
a well-oiled machine, well, that's going to do
absolutely nothing for you in the next five weeks.
Of course.
Because you're not going to be cooking with your teammates.
No, you're going to be competing in
a tag team style cooking event.
-All right. -All right.
One at a time.
You'll have a 10-minute shift between the three of you,
30 minutes total, to make your winning dish.
Now, the first chef will do the shopping and the prepping.
The second chef will continue on the cooking.
And the third chef, well, they're going to finish the dish,
and they're also going to present the dish to the judges.
-Oh. -That's just one kicker.
Only the first chef will be told the dish details.
What?
-No. -Fantastic.
So before the next shift begins,
you'll step into the icebox.
And you will sit there in your iced out room,
waiting, watching, but not being able to communicate.
Look at that. Look how cute.
The rest of you will have to rely on the culinary clues
that the previous chef laid out at your station
to determine what in the world you might be making.
-[exclaiming] -Ugh.
This is going to be relay, relay hard.
[all] Oh.
-Got it. -Unfortunately, team with the lowest score goes home.
But the winning team will get to move one step closer
to the ultimate tournament prize, which will be $60,000.
Winning team, $60,000. There we go.
All right, are you ready to rumble?
We need to decide who is going to work what shift first.
So you can huddle up, you can talk about this,
-and then we're going to get going. -What do you think?
What do you want to do?
[indistinct chatter]
I think I can be a workhorse. I can be the prepper.
-Okay. -Shopping.
-Do the middle. -Finish.
-Yeah. Solid. -Okay? Good plan.
All right, TOC champs, let's talk about this.
Who's going to be the shopper?
-Maneet's shopping first. -Yes.
Giant Slayers, who's shopping?
Britt's going to do the shop.
All right, who's our second chef?
Chef Mei Lin, Mayday's doing it.
And the second, Michael Reed. Got it.
So that means that the finishers will be TOC champ
Tiffani Faison and Justin Sutherland.
Maneet, we can take these belts for you.
-Honestly, can you help her? -Yes.
I mean, I guess let me just go ahead and hold on to this.
Okay, so I'm going to ask the two that are not shopping,
head out through the double doors, and good luck.
-Bye-bye. -Love you.
-Right now. -Whoa. [grunts]
Bye-bye. Bye-bye.
Butterflies. I got the butterflies.
I just want to know how messed up it's going to be.
-It's going to be messed up. -First chefs.
Now, I know both teams can make great dishes
in 30 minutes.
That's not what I'm worried about.
But can they make two dishes in 30 minutes?
Because I want you to make a sweet dish and a savory dish.
Two separate plates of food that go together.
Huh.
Before you go shopping for your sweet and savory duo,
Hunter has something for you to help you get started.
I brought some gifts.
Your definition and our definition of gifts is very different.
Here's a lot for you.
Grocery list. You must have a...
Yeah, it's a frozen item and a canned item.
Sweet dish, savory dish. Frozen item, canned item.
Both items have to be in both dishes.
-Oh, that's just me. -Oh.
I wasn't going that far.
Okay, 10 minutes to prep your sweet and savory duo
that your team can complete in 30 minutes.
So any questions about this?
There's three of your teammates who are making two dishes.
One team will go on and win the money.
They already knew it.
-Oh, look. -All right, they're shopping.
They're shopping. You can hear their hearts.
-They are moving. -They are shopping.
I'm going to be the shopper.
I've been here a lot. I've competed here a lot.
I can go ahead and shop in a really short time.
So the challenge is that we've got to make
a savory dish and a sweet dish.
And both dishes have to use a frozen item
and a canned item.
Sounds easy enough, right? No, no, no, no, no.
I mean, it's very hard to do two dishes.
And I can't tell my teammates what they need to do.
This is crazy. I'm in this competition.
Hello?
Canned, canned, canned, canned, canned.
Peach is one of those fruits which actually works very well
both frozen and canned.
I'm trying to use frozen peaches and canned peaches.
-Which can play your sweet and savory perfectly. -Yes.
My mind goes in a breakfast direction
because that is the one meal where you can think of savory
and sweet working together.
-Brioche bun. -For the savory, I'm thinking of
a breakfast sandwich with a savory peat sauce.
And for the sweet dish, I'm thinking of a peach sauce
smothered waffle with some berries and cream on the side.
Okay.
I am hoping that it'll be easier for my teammates
to use the exact same ingredient,
canned and frozen, because they do not have
to figure out different ingredients
going in different components.
Who put this up?
It looks like me.
Keep it simple, keep it simple, keep it simple.
I'm going to stick to the shopping,
because I'm known for simple food.
I think we should go southern because that's something
that all three of us have in common.
We love that good old soul food.
-Sorry, sorry... -What are you thinking?
Fried chicken, some braised greens,
cream corn, and then cornbread with buttermilk.
Got it.
Buttermilk.
For the sweet dish, cornbread mix is the easiest
and fastest way to make some cornbread.
And let's top it with some beautiful blueberry compote.
Blueberries.
'Cause corn and blueberries go so well together.
All right, canned item, check. Frozen item, check.
Both this frozen corn and canned corn
are going to go in my savory dish
for the cream corn and my sweet dish
for the cornbread.
I'm grabbing popcorn because I really just wanted to relay
to everyone, like, hey, make sure you're using corn
in every way you can.
What did you get for frozen?
-I got corn. -Frozen corn and canned corn?
-Yes. -Okay.
Both follow a very similar approach, using it
in the frozen form and in the canned form,
but the same ingredient.
I think it's smart.
Five minutes left.
Thank you.
That might be a concern. That's a lot of stuff.
See, the thing is, if you shop too much,
you could really confuse your team members. They don't know what.
They just show up, and they've got all these items.
So let's meet the culinary icons
who will be judging tonight's Relay Rumble.
First, we have the acclaimed chef, author,
and star of the Emmy-nominated Ready Jet Cook,
the one and only Chef Jet Tila.
Celebrating restaurateur, James Beard Award-winning chef,
Stephanie Izard.
Chef, wonderful to have you.
And here we are, renowned restaurateur
and culinary triple threat.
I thought he was showing up, but he didn't.
We're looking for Michael Voltaggio,
but somebody is sitting down here.
No way do you wear the normal clothes.
I look like a baseball coach or something. You know what I mean?
-No, it's money, literally. -Until the tattoos creep up to your earlobe, yeah.
Maneet, you're not going to say hi to us?
Good morning, nothing?
You don't want to take a minute and say hello to your friends?
-I love you, guys. -You don't want to give us a hug?
I can see smoke coming out of Maneet's ears.
My next strategy is to leave breadcrumbs
or clues which are very obvious.
There are two piles of dishes.
On one pile, I put some sugar.
On one pile, I put some salt.
Sweet, salty.
I'm hoping that they get that.
I think Maneet did the best I've seen so far,
where she put the sweet and the savory.
I start to beat sauces with both canned and frozen peaches.
One is a sweet sauce. I put some sugar on it.
What is Maneet opening right there? What is that?
Fish sauce.
So in the savory sauce, I put a little bit of fish sauce,
a little bit of salt in it, and that's where I leave it.
I love the ice boxes.
That'll be fun.
-All right. -Britt, are you worried
you might have gotten too many ingredients?
No, I think I have a good, cohesive dish.
I know you understand that, but are they going to understand this?
They will, Chef.
The only thing you didn't get was the kitchen sink.
That's the only thing, right?
I want to make sure that my team has
a little bit of options, but not too much.
I think I shopped perfect.
You know you have three minutes left.
Oui.
Oui. Oui.
Yeah, oui better start moving.
I'm gonna do as much prep as I can to make sure
I set Michael up.
This chicken's gonna take a long time to cook.
It is leg quarters.
So I wanna make sure that I get it in a marinade
and season it really well for Michael so he knows.
Get that chicken in the fryer, please.
I wanna make sure that Michael knows that there has
to be a sweet dish as well.
So I'm gonna get my blueberries,
some citrus, and a pile of sugar right on top
so he knows, all right, this is definitely a sweet element.
I have two sheet trays, one for my savory dish
and one for my sweet dish.
I separate my frozen corn into two cups.
There's canned corn, canned corn, frozen corn, frozen corn.
One minute, chefs.
You've got one minute left.
And then they got to go in the room.
Maneet has a pot with some fish sauce on top.
That's the savory.
Sugar sitting in a pan, that's the sweet.
[Guy] Five, four...
-Please. -...three, two, and one.
That's it, chefs. You're done. See you later.
In your icebox.
Go chill out.
-Oh, my God. That was nuts. -All right.
Chef number two.
All right, Michael. Giant slayer.
Let's go. You got this.
-Look at Mei Lin running in. -Mei, you are fast.
-You are a hauling sprinter. -Okay.
-On the clock. -[inaudible]
I'm, like, going crazy right now. Come on.
Maneet is going to pass out, guys.
She's not going to make it in there.
I'm going to bring curtains.
Let me out!
Honeycomb, sugar... why?
Look at these two teams we have.
First, we have our TOC champs.
I mean, they've shown that they obviously know how to compete.
But then the giant slayers, the name alone,
now they're both going through this scavenger hunt
that's been created to try to figure out
what in the world the other chef was thinking.
Mei, what are you going to make?
I have no idea.
You gotta remember, the other chefs have no idea about
the sweet and about the savory.
They have no idea that it needs to be two separate plates.
They have no idea that the frozen item
and the canned item have to go into the two separate dishes.
I mean, there's just so much to explain.
Nine minutes, nine to go.
Come on, Mei Lin, you got this. I have faith in you.
I knew immediately after seeing two types of plates
that we had to make two types of dishes.
-All right, sweet and savory. -Yes, yes.
Interesting. Frozen waffles.
It looks like breakfast.
I see that there are components for a breakfast sandwich,
and I see items for a sweet waffle.
The dish plan is wheat waffles with peach sauce
and a savory sausage and bacon brioche sandwich.
I get the brioche buns in the oven right away.
The same with the waffles.
I grab the sausage and get that sauteing.
Definitely on it. You got it, girl. You got it.
Do it, do it, do it. You got it.
The team we're going up against are the Giant Slayers.
They have gone up against incredible chefs
and beat those incredible chefs so we can't take it easy on them.
Fried chicken.
I'm looking at the fryer, see chicken and buttermilk,
some ramekins, some popcorn, and I have no idea
where I'm going.
All I could figure out was I'm making fried chicken
that has to get into the fryer now.
All right, yeah, Michael's got it in the fryer.
Let's go, baby.
On the cutting board is ham hock, Swiss chard.
Clearly, she wants me to braise something.
Yes, yes, yes.
What is the rest of this, though?
Does he understand the two plate thing?
Did you get him two sets of plates?
-I did. -Where are the plates?
So I got him a little crock for the dessert.
And I put all the sweet ingredients to the right.
-That's over there. -Right there, right in front of him.
Cream, corn, blueberries.
-A little nerve-wracking? -A little bit.
Seven minutes, seven to go.
Hey, chefs, I like both of you a lot,
and I'm also watching your counterparts die in their room.
There are two ingredients that are mandatory in this dish.
I made two sauces with the canned and the frozen peaches.
I... One was a savory sauce, and one was a sweet sauce.
Now, if you didn't get that,
Mei Lin, what are you thinking?
I see that there are peaches in two different pans.
Do you have an idea of what your mandatory ingredients might be?
The peaches.
I see that there are canned peaches and frozen peaches.
Okay.
I think what's going to make us win
is the fact that we're so in sync.
I mean, do you expect anything less from three champs?
Chef Michael, any idea what's going on over here?
We're going to be doing some fried chicken. I know that.
There's two mandatory ingredients.
There's so much corn on our station.
There's frozen corn. There's canned corn.
There's popcorn. There's cornbread.
What do you think were the mandatory ingredients?
-Hopefully corn. -Okay.
Or popcorn of some kind.
I'm going to make a corn sauce out of this.
I got the canned corn. I got the frozen popcorn.
Let that cook down for a little bit.
We'll see where it goes.
He hasn't started the sweet yet,
and that's a little concerning to me.
Come on, man.
You got to look at that cornbread.
-[screams] -[yelps] Oh, my God.
[laughs]
That freaked me out. That freaked me out
more than Mei Lin cooking right now.
Five minutes. Five minutes left.
Amazing.
She has bacon going. She has sausage going.
-I think I know where we're going. -Tell me.
-Sweet and savory. -Okay.
Two different types of dishes.
What is it? What are you actually making?
-So a breakfast sandwich. -Okay.
And we are going to do waffles.
A breakfast sandwich needs eggs.
I'm going to make eggs.
I feel like Maneet definitely shopped like she knew me
and what I was going to cook because I have some chili oil,
some black bean paste.
So the last thing I want to do is make a mayo
for the breakfast sandwich, reinforcing that this needs
to be the savory dish.
I mean, Mei Lin has managed to do a lot
in a really, really short time.
She's such a cold cucumber.
Three and a half minutes, three and a half.
Does Michael have two different plates working?
I don't think he understands this.
Sorry, I already have the corn working in the sauce.
I'm going to take that over to the blender
and make it into a nice, smooth puree.
What is happening over there?
We have to do cornbread for a sweet component.
I don't think he's seeing that vision.
-Oh, thank you for your help. -Oh, I'm just keeping an eye.
You know, I'm hoping there's a piece in there for me.
All right, so chef, tell me where you're at.
What do you think's happening?
So I got a little corn and popcorn sauce right here.
Okay.
I got some braised greens going on.
I have a blueberry compote that we're going to use
to sweeten up the fried chicken.
I'm a fan of blueberry compote.
-A little bit of sweet, a little bit of salty, savory. -Okay.
I'm realizing he's not seeing that it has to be two dishes.
He's not seeing the sweet
and the savory aspect.
All right, so you have corn in there,
and you have popcorn in there.
I used all this, this...
I got this cornbread mix.
This is the only thing I haven't used,
which is slightly scary.
Which is kind of not what I want to be talking about.
I'm nervous. There's two plates for a reason.
I still don't really have a clear indication of which
actual components have to be used.
So I see off to the side we have the ramekins.
So now I'm thinking the corn has to be an actual composed dish
over here by itself.
So I'm going to make this more into like polenta.
And I add a little bit of cornbread mix in the sauce,
which is going to give it some body and viscosity.
It actually was really sweet.
Yes, yes.
As long as you see that that cornbread has to go in those skillets.
90 seconds.
So the best part of this is going to be
when these chefs have to retire into the ice room
and they start to talk about what were they given
and what they should have played and what they should have used.
That's when it's going to get weird.
[Mei] Maneet did such an incredible job
placing all the ingredients for me to really see,
and I need to continue that for Tiffani.
I want to make sure that she knows that both of
those peach compotes are two separate components.
One is sweet and one is savory.
All right, please don't fall.
Oh, I love you so much, Mei Lin.
And I also set up a bun on one plate
and a waffle on one plate, also indicating that
one needs to be sweet and one needs to be savory.
[Guy] 30 seconds.
Got to cook out some of the grit
from the cornbread mix that we just added into that,
but Justin should have enough time to do that.
This chicken's in the fryer. I'm going to leave this thermometer
so Justin knows that he still has time to cook.
Going against the TOC champs, there's a lot of pressure.
They just know how to throw down in competition.
But if there's any team that can take these champs down,
it's the Giant Slayers.
Five, four, three, two, one.
Stop working, chefs.
All right.
Before you go, there's one last thing that you need to do.
Uh-oh.
More?
The third chef has to shop for one more mandatory ingredient.
-[all exclaiming] -And it also has to go into...
oh, did I say both dishes?
And it needs to be something green.
But they won't know what they're looking for
unless you leave them a clue.
So I want you to draw them a picture of that
on the whiteboard that Hunter's got.
Hunter, where are the drawing boards?
Wait, what?
What is this game?
We have to draw a picture?
Now we'll find out if Mei Lin's a great artist as well.
I know.
Wait, so now you have to get three items on both dishes.
-Correct. -Let's see those art skills.
Have fun with that.
-No words? -Can't write any words.
Now I gotta draw a clue that he's got to use
on both of his dishes.
And the item has to be green.
I got this fried chicken dish.
I got this corn souffle, something green that would go well
with both of those, and I think green onion.
So I draw an onion, and I put an arrow pointing to
what I think is the green part of the stoplight.
What is going on?
Oh! That's creative.
Green, green, green, green.
[Mei] I'm just looking at the produce aisle,
and the first thing I see that would essentially go with
our dish, I drew a jalapeno, a sprig of parsley,
and then I tried to draw some scallions.
What is she making? Is she making a Picasso or something?
-What's going on? -Am I confused, guys?
It was supposed to be one thing.
-One thing, one thing. -It's supposed to be one...
Is that green? That's a carrot.
Is that a carrot? Carrots aren't green.
-What is that? -I know.
-It's not clear. -That's a baby carrot, Mei.
That's a baby carrot.
-Ah! -Chef, are you done?
-That's all I got. -That's all.
All right, let's go.
Chefs to the icebox. Thank you.
-Whoo. -Wow.
My man. You did good.
-Amazing. -No.
I didn't do anything.
-Here they come. -Oh, man.
Oh, my gosh. The drawing is great.
-Just to see their faces. -10 minutes.
Chicken in a fryer. We got chicken in a fryer.
I think you really saw what I was going for.
What is happening?
Why are there eight plates?
Why are there buns on two dishes?
You got it?
-All right, chefs, listen up. -No, no.
Your chef left you a clue.
This is a mandatory ingredient that you must get,
and it must be put in your dish.
I think it's carrots, I think it's celery,
and I think it's parsley.
I don't know if it's like I can choose one
or I have to get the right one.
I don't know.
Oh, no, no, no, no, no, no carrots, no carrots.
She's gonna get a carrot, I told you.
Okay, celery.
Okay, sure. Sure, celery.
-Okay, celery is green. -Okay, green.
She got parsley, and she got celery and a carrot.
Tiffani grabbed three things from the picture.
It's so confusing.
There's clearly an onion drawn,
and next to it is what looks like
a stoplight with the top light circled.
I don't know the order that a stoplight goes in.
Which one looks like it goes green?
No, red, yellow, green.
No.
Where's the onion at?
So I grab the red onion and also grab some green onion.
I'm going to put both into the dish.
Yes. He got scallions.
-Yes. -Yes.
-That's actually what I wanted.
Yes.
I'm just going to tell you this, chefs.
The item you just grabbed must be in both of your dishes.
Oh, I don't like that at all.
Did I just give a big hint there?
[Guy] Seven minutes, chefs. Seven to go.
Clearly fried chicken. That was the easy one.
-Great job. -Great job on that.
-Yeah. -Fried chicken.
-Did I have to use that? -No, no, no.
So that's what I was thinking for the dessert.
So it's a dessert we have to do?
[Britt] There has to be two dishes, a sweet and savory.
Whoa.
That's why I put the sugar and everything on the one tray
and then separated the other stuff.
What's the mandatory ingredients?
Something canned and something frozen.
-So I use the frozen corn and the canned corn. -Canned corn.
So the canned and the frozen has to be on both dishes.
That's why I separated them.
But he's probably going to put it on one.
I don't like this at all.
-What's the matter, Tiff? -Everything.
Okay, so this is what we had to do.
I had eight plates because we've got to make
four sweet dishes, four savory.
-That's why I put the sugar and the salt. - [Mei] I got that. Yeah.
The two mandatory things that we had to use
was one was frozen, one was canned.
-So I got frozen peach and canned. -Got it.
-Right? -But they're both in both dishes.
-And I put the sausage. -Great, okay.
[Maneet] That's what you were doing, right?
-Yes, yes. Let's go. Let's go. -Yes!
It's very clear to me that I need to do two dishes.
There's two different peach sauces.
One's very clearly savory.
Mei has left, like, a little sprig of thyme on top of that,
and she's telling me that that's savory by doing that.
And then the other one has a bowl of sugar on top of it.
That's telling me that one needs to be sweet.
Do you feel like you know what's going on on your station?
I feel like I sort of do, but I don't want to say that I do,
because what if I do and then I don't? You know what I mean?
It's just for our pure entertainment,
so you should tell us what you think is going on.
I think it's a breakfast sandwich and a waffle.
-Oh. -I think.
Well, that just made me hungry, so that's good.
-I'll eat that. I'm ready to eat that. -Yeah.
Are these cooked?
Kind of.
I wanted to get the waffles covered in maple syrup
and get those in the oven because they were really dry.
-Good? Yes? Yes? -Okay.
Yes. Yes.
You know, I'm seeing some fried chicken.
I definitely got a beautiful creamed corn working over here.
We got some braised chard that I think is going to go on
the bottom of this fried chicken dish.
Looks like a nice little blueberry.
We've got all this savory. There's a little bit of sweet.
So I'm thinking the game is sweet and savory.
After I taste the creamed corn,
I realize that it's more than just a regular creamed corn.
And I notice the box of cornbread mix in it.
So what we're doing is almost like this sweet
creamed corn souffle, which I think is genius.
That's going to be a dish on its own because we have to make two plates.
I'm going to grill these onions.
I grab these beautiful scallions,
and I want those to complement this corn souffle.
Boom, boom, boom.
And I know that I had to use the green onions on both dishes.
And I'm also going to mix some of that
charred scallion into our blueberry sauce.
Perfection.
It's like there's so much happening right now.
Just think about the stress level in the ice boxes right now,
because now they know what's happening.
They can't communicate to their partner right now.
Five minutes.
Why do I only have three eggs?
No, no, no, no, no, no, no, no.
She needs to cook another egg, though,
because I only made three.
[exclaiming]
Why do I only have three eggs?
I have to do four dishes, right?
I can't get my head around the fact that there's three eggs in the pan.
There has to be four of everything.
Look at it. Where are the eggs?
-They're in a pan. They're in a pan. -All right.
So what's going on with the eggs?
I don't know. I don't know why there's three eggs.
Well, were the eggs going to go on this?
-Where are they going? -I don't know.
I don't know. I'm not a tarot card reader. I'm a chef.
Eggs are killing me. The eggs are going to end me.
At the end of the day, I'm figuring out the eggs
might just be nerves, that, like,
it should have been four and it's three.
And do I have time to cook another perfect egg?
Not really. Do I put the eggs on?
Do I not put the eggs on? Do I have one that's missing?
I don't know. We're going to get in trouble
if one of them doesn't have the egg.
So I leave the egg out of it.
It's fine, because you really don't, I mean, like.
We don't need the egg.
Let's go. Uh-oh, we're going to get.
She just threw an egg at us.
She threw an egg at us.
She threw an egg.
I dropped it accidentally.
Three and a half minutes. Three and a half.
What are you thinking?
I think I'm breakfast sandwich and waffles with celery and carrots.
So I started working on a parsley
and celery leave salad with a fish sauce vinaigrette
and try and garnish these dishes.
So sweet and savory.
We have to add the additional ingredient that
has to be green into both of those dishes.
Oh, my God.
You put me and Maneet and Mei on a team,
and it feels like we have a target on our back.
So, you know, we don't want to be the TOC champs that,
like, don't take the trophy when we leave.
Being a TOC champ is like, now you're kind of branded for life, right?
-I mean, losing is not an option. -It's not an option.
I think team TOC champ kind of has a grasp on
-what this challenge is. -Right.
I worry about the Giant Slayers over there.
This is so hard.
Well, there's too many things. You got two dishes.
-Two dishes is hard. -Two mandatory ingredients.
Yeah.
You hit the frozen corn, the frozen item.
-You hit the canned item. -Yeah.
-That was the mandatory two things. -Yeah.
And you have to get it translated that
-you've got to get it on both dishes. -Right.
You've got to use the corn twice.
How are we feeling?
I just need to tell, have him tell you,
like, just use the corn twice.
Can you just tell him to use corn twice?
Just really quick. Can you tell him to use corn twice?
Just really quick. Just be like, hey, use corn twice.
Guess what?
You could use corn twice if you wanted.
-Well, he hasn't used it in both dishes is the key. -Right.
But he followed on the chicken. He's got you on the blueberry.
I mean, you, Michael, you really said it was good.
-You got a lot of stuff done. -I'm so proud of that.
-Um... -It's so good.
I just don't know that the translation of
-the two corn and the sweet and savory, so. -Yeah.
Two minutes.
So first, I get my waffle down,
and I put the sweeter peach compote on the waffle.
I figured out that that's, like, for sure the sweeter of
the two dishes.
-No, she's the sweet, the sweet, yeah. -Yes!
The green parsley, like, celery situation
has to go on both dishes.
How do you get celery and sweet?
I can't wait to try my first waffle with
a salad on top of it. That's not really good.
There's whipped cream, too.
Let's make a fantasy.
I then take my bun and put that down,
put the chili crisp mayo on the bottom of that,
put the sausage on top of that,
and the savory peach compote.
Yes, yes!
Put the really nice fresh salad on top of that.
Again, more bacon on top of that.
-One minute, chefs. One minute. -My gosh, this is so good.
Come on!
Very delicious.
First thing I put on my savory plate
is this braised chard with this amazing smoked ham hock.
After that, I place this beautifully fried buttermilk chicken
on top of the greens.
Where's this compote going, Chef?
Compote's going to be a sauce on the chicken.
Got it.
He has to just get that corn on both dishes.
That was the mandatory two things.
Throw some corn on the dish.
-Corn. -Corn.
Corn.
And lastly, to complete the sweet dish,
I take these blue ramekins that were set in place,
and I fill them with this corn souffle and garnish them
with the charred scallion.
It's sweeter than green corn.
-It's still on the sweet side. -Good.
He has to just get that corn in our savory dish.
Five, four, three, two, one.
-That's it. Relay's over. -[all cheering]
They're happy in that icebox.
-Wow. -Look at that.
All right, he didn't get it.
Dang it.
The best part is, too, that these two chefs
are going to come and present the dishes to us as though
they know the challenge.
-Chef Tiffani, you're up first. -Okay. [exclaims]
Judges, this is it, our first heat of our All-Star Relay Rumble.
Now, we have the TOC champs going up against
-the Giant Slayers. -Woo.
And they have completed their team dishes.
And here to tell us about the first team dish is,
of course, our TOC champ, the one and only Tiffani Faison.
Ah, no pressure. It's been the first.
Um, well, I'm going to very confidently tell you that
we have a sweet and a savory breakfast dish.
Correct.
What were the two mandatory ingredients
that had to be incorporated into the dish?
Canned peaches of some sort.
And the other mandatory ingredient was...
[bell dings]
In Grocery Games, we would give you something canned.
We'd also probably make you do something that was...
-Frozen. -Frozen.
Listen, it's canned and frozen, guys, obviously.
Everyone knows that.
Oh, I didn't mention that because I knew that.
The great thing is the frozen and canned
were incorporated in both dishes.
And then a little birdie told me I needed celery,
carrots, and parsley, or some version of those three.
Anyhow, let's bring out Chef Mei Lin
-Yeah. -and Chef Maneet Chauhan.
There's so much champion-ness in this group.
-All right, so you started this off, Maneet. -You were amazing.
-Yes. -You knew what the challenge was.
The challenge was one dish sweet,
one dish savory, and we had to use frozen and canned.
Mei Lin, what was your drawing clue?
And do you find yourself to be?
[Mei] Did you draw? Who's drawing?
-I drew. -What did you?
-Okay, what did it look like? -I thought it was celery, carrots, and parsley.
It was a jalapeno.
-A pointed jalapeno. -Parsley and scallion.
But I only had to get one. I got parsley, right?
-Yeah. No, it was great. It was great. It was great. -Okay.
-Yeah. -Chef, what do you have for us?
The waffle that you have is roasted with maple butter,
then has a blueberry and canned peach jam,
finished with a little bit of chili crunch on there.
So that's your sweet dish.
And then we have a frozen sausage patty breakfast sandwich
with peach and thyme jam, finished with bacon,
a chili crunch mayo, and a little bit of red onion,
celery, and parsley salad on top.
Fantastic, chef.
This breakfast sandwich is amazing.
That kind of hot, sour, salty, sweet.
Then the peaches come over the top.
So you mastered savory sweet.
I mean, I will say the red onion's a little polarizing.
-It takes me out. -My bad.
But I just don't understand how you telepathically cooked
your way through this thing.
I don't think two of you even really still know
what the real challenge was.
But no, you got there.
Your shop...
was next level brilliant, Maneet.
And so I think that really set the tone
to get you guys to where you got to.
I think the breakfast sandwich is banging,
and it has everything in it.
I would love a little bit more of that mayo that you put on there
to add some more creaminess,
but otherwise very successful.
And then we go over to the sweet dish.
When I think of a breakfast waffle, parsley,
whipped cream, chili crunch, peaches,
that's what I always think I should have on top of
my waffle from this point forward.
I was channeling you.
I think you did a great job, but I think the waffle
was a little on the soggy side,
and the fruit was a little overcooked.
[Voltaggio] All the flavors in the waffle, the textures, the fruit.
Like, it's weird and delicious.
-Thank you. -Thank you very much.
Time for the judges to score this up.
40 points for taste, 40 points for the gameplay.
How close was it to the requested dish?
And did they incorporate the mandatory ingredients?
And 20 points for the plating.
Sorry about the red onion.
And here to present the dish for the Giant Slayers,
Chef Justin Sutherland.
Yes.
What do you think the mandatory ingredients were?
I think the mandatory ingredients were corn.
My little clue over there I thought was green onions,
which I hope was right.
And I think there was some sort of duality between
sweet and savory and two dishes.
It's kind of what I put together.
[Guy] Okay.
How about I bring the rest of your team out,
and they will explain to you what they set you up for.
Chef Britt, Chef Michael.
[all clapping]
Whoo! All right, Chef Britt, you went out
and started things off.
Why don't you go ahead and let Chef Sutherland know
what he was supposed to finally plate up.
So it's supposed to be a savory and a sweet dish
-Okay. -with frozen and canned
-in both dishes. -Okay.
I did corn.
Where was the corn used in the savory dish?
-Okay. -[stumbles] The frozen, both corns are in
the corn cream souffle.
Okay, so it's used in the sweet dish both ways,
but it's not used both ways in the savory.
Got it.
And we do have green in both dishes.
And Chef Michael, what did you leave him
as that third mystery ingredient that he had to use?
Green onions.
Traffic light?
Is that what that second picture was?
That was a green onion? I saw an onion.
The difficulty is, is not many of us know
what light is where, all that traffic light.
Exactly.
All right, let's jump into it.
First, we have some beautiful buttermilk fried chicken.
We have a really savory braised chard
with some smoked ham hock.
I mixed up some of the charred scallion
into the sweet blueberry compote.
On the other side, the sweet dish,
a creamed corn, almost souffle.
And on top of that, some grilled scallions
to kind of play off the sweetness of that corn.
On the savory side, this dish all around,
it has all that you want.
It's sweet. It's savory.
You've got the berries, just the right amount of pork
in there to really bring those greens to life.
For this chicken, it's very crunchy on the outside.
It's got some seasoning on the inside somehow that quickly.
The only issue with the chicken dish
is that there's not any corn on it,
and the corn needed to be in both dishes.
With your sweet dish, the corn,
a sweet dish doesn't necessarily need to be dessert,
so using corn in that was really smart
because it actually went really well with your savory dish.
I love this corn pudding thing you made.
It's fantastic. Unfortunately, the game got me.
All right, the question's going
to really come down to this.
Can the taste of the Giant Slayers outweigh
your little misstep in the frozen and canned corn?
-I think so. -So we'll see what we have.
Judges, thank you very much.
Chefs, we're going to send you back to the ice rooms,
and we'll call you when we have a decision.
-Thank you, Chef. -Nice job.
Thank you, Chef.
-Wow, that was tough. -Wow, that's so good.
I'm still eating.
Did you cook it all the way through?
-You did. -Yeah.
Good, right?
-That chicken is so juicy. -I told you, dude.
It is delicious.
-[sighs] -Here we are.
Here we are.
Unfortunately, there can only be one winner tonight.
Someone's going to go home. Someone's going to move on.
However, for the finale, whichever team
in the next five weeks gets the highest score,
well, they will move automatically to the finale.
-Wow, wow, wow. -Big stuff.
All right, Giants Slayers, 100 points were available.
40 points are going to be in taste.
40 points in how you played the game.
20 points in plating.
Let's take a look.
29 out of 40 in gameplay.
I think that's your corn issue.
-39 out of 40 in taste. -Ooh!
Monster.
-Let's go. -That's huge.
18 out of plating for a total score of 86.
Nice score. Solid, that's solid.
-I'll take it, I'll take it. -That's heavy hitter right there.
TOC champs.
[exhales]
-Oh, yes! -39 in gameplay.
Oh!
-And we'll be back after these messages. -No!
-No. -No?
We don't want to go back?
We don't want to go to commercial right now?
Okay, then we'll go to this.
-36 in tastes. -We'll take it, we'll take it, we'll take it.
Where's this plating going to be?
-18 in plating. -Yes! I'll take it.
There you have it. We're at 93.
Whoo!
-[all cheering] -Yes, yes, yes, yes, yes.
Congratulations, TOC champs.
Chef Britt, Chef Michael, Chef Justin,
it was awesome having you. And good night.
-Nice job, guys. -Good job, guys.
Kill it.
Looks like we didn't slay any giants today.
These are the most epic competitors there is.
[Reed] I wish we would have won.
But I'll be back.
I guarantee you.
Ladies and gentlemen, meet tonight's Relay Rumble winners,
-Whoo! -the one and only TOC champs.
-Yeah! -[all cheering]
You know, we didn't have to do this time, beat each other.
-We got to work together. -I know.
That was dope.
And the first time we've ever, like, worked together.
I feel like we had so much telepathy.
-It was uncanny, right? -Wait, I'm texting right now.
Yeah, I just got it.
Now, at least you have earned yourself
a spot in the semifinals.
And if no other all-star team can beat your winning score of 93,
well, then you will go straight to the finale
for a shot at the championship and $60,000.
And like the three of you need any more trophies,
some trophies.
-Yes! -So, what do you think of that?
Of course we need more trophies, yeah.
Join us next time when two more powerhouse teams
try to sprint to victory in our all-star relay rumble.
-See you then. Adios. -Yeah.
-The Culinary Award Winners... -Bucket list moment.
Rocco DiSpirito's making me a burger.
...are taking on the Top Chef All-Stars.
Y'all ready to lose?
In the second heat of Triple G's All-Star Relay Rumble.
-Move it! -What could go wrong?
[siren wailing]
Oh, it's Guys' Grocery Games.
[all] Everything can go wrong.