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Flavortown Market has
the freshest meats and produce
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you can imagine.
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But sometimes,
just like in real life,
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-it's not available.
-[buzzer sounds]
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And you got to work
with what you got, right?
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-How about frozen food?
-[ice cracking]
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[Guy] Tonight,
three chill-seekers
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will have to make dishes
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using only ingredients
from the frozen food section.
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What?
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-That's cold.
-That is cold.
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[Guy] But
the gnarliest part will be
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when the leading chef has
to go head to head
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in a second frozen-food round
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with one of the judges.
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It's terrifying.
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Here we go.
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[Guy] It's
a Frozen Food Feast:
Beat The Judges
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right now on Triple G.
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It's going to be so cool.
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So let's meet
our totally chill chef.
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First up, Fazion McGee,
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the chef and caterer
who grew up flipping
frozen meals
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into delicious dishes
for his family,
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and now chefs it up
for a living.
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-Hey. I'm so excited.
-Looking good.
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Next, we got Brett Wagner,
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co-executive chef
at an upscale restaurant
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on Florida's Gulf Coast,
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who spends his free time
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competing
in extreme endurance events.
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Extreme endurance,
extreme shopping.
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Happy to be here.
Go get it, boss.
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-Let's do this.
-Let's do this.
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And finally, Natalie Rosen,
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chef and co-owner
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of an award-winning restaurant
in Nova Scotia,
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who freezes
seasonal ingredients
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to make fresh-tasting dishes
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in the Canadian winter.
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Redheads rule.
Go get them, chef.
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-All right, Chef,
let's do this thing.
-Let's do it.
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Oh, you three have
a lot in common.
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Talented chefs that aren't
afraid to take on a challenge.
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That's why you're here.
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You like to take on
a challenge.
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Good news is
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whoever wins
tonight's first challenge
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will automatically win
15,000 bucks.
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-So that's the thing
that you got to focus on.
-Hell yeah.
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-Yeah.
-[Guy] Bad news is
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the other two chefs
will be checking out.
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That's it. Flat and simple.
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-If you win...
-[tense music playing]
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...you automatically go
into round two,
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and you're going to take on
a brand new opponent.
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-Who's that?
-Who we got?
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That'll be one of the judges.
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-Oh.
-So you'd either be taking on
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master of both high-end
and comfort food,
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the one and only
Eric "Greeny" Greenspan,
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award-winning restaurateur,
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iron chef, Stephanie Izard,
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or just that TOC champ,
Mei Lin.
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No big deal.
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You beat one of them,
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and you could be rolling out
of Flavortown Market
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with up to 20,000 bucks
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and bragging rights
for a long time.
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But before we get
ahead of ourselves,
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let's just get into
the responsibility
that you have.
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You've got to win
the first round.
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Time to go big
or really actually go home.
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I want to see you all shine
for this first round.
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[tense music playing]
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I want you to make something
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close to your coastal hearts.
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I want you to make...
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...you best seafood dish.
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-Easy.
-Let's do it.
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It's Virginia.
[chuckling] Let's do it.
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I want you to do something
you're comfortable with
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so you don't freeze
under pressure.
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[music crawls to stop]
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We are going
to play a little...
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[dramatic music picks back up]
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...frozen food feud.
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We have an awesome selection
of frozen seafood here
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in Flavortown Market.
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Bad news is
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every other ingredient
you use in your dish
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must also come
from the frozen food section.
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-That's cold.
-That is cold.
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30 minutes
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to shop,
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then thaw, prepare, and plate
your best seafood dish
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using only frozen ingredients.
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No pressure. Okay.
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There are three of you now.
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But two of you
will be eliminated,
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and one of you will
go up against a judge
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-for big money.
-[timer ticking]
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You just got
to think about that.
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And we're going
to give you a chance.
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We give you the tools
to be your own boss.
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[Natalie yelps]
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[Natalie exclaims]
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Tools to be your own boss,
you got to show up on time.
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[Brett] Only using
frozen ingredients
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on the Frozen Food Feud is
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going to be a challenge,
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because living
on the Gulf Coast of Florida,
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we always have access
to fresh seafood.
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You want to play
with fresh ingredients.
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And out of
the freezer section,
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where do you find fat,
acid, all that stuff?
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Like, I'm going to have
to really get in here.
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So when I'm thinking
of my best seafood dish,
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one of my favorite dishes
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that we've ever done
at Sage was
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seared scallops
with minted pea puree.
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Scallops.
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[Brett] So for my pea puree,
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I need to grab something
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to add in
that fat and richness.
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All right, let's see here.
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Ice cream.
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Vanilla. We want
a little bit of mint.
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All right, so we're going
to sub that in.
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I'm grabbing the coconut
and lime bars.
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Coconut.
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That lime's going
to give me a little acid.
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Bit of rum.
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You know, I got to use
citrus on my plate.
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I live in Florida,
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so we have to use
the blood orange puree
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to make another sauce.
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Going back around.
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I noticed that there was
frozen peaches.
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I grew up eating peaches,
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and grilled peaches are
one of the best things
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you can have in Florida.
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And then I think
we need some herb.
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I'm grabbing everything
I can get my hands on
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that's going
to help add flavor.
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Ginger, basil.
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I'm chomping at the bit
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to compete against
one of these judges.
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It'll prove
where my talents are.
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Let's go. Bring it on.
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All right, and we're off.
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[Guy] Seafood dish.
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Look at this. A cornucopia.
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Shrimp. Lobster.
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Tuna. Big scallops.
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Who doesn't love ice fishing?
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[Natalie exclaiming]
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Frozen foods are hard,
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and things leach water
as they defrost.
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If you're not
thawing properly,
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you risk textural variation
that's unpleasant,
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like rubberiness.
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But I'm
from Nova Scotia, Canada,
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and we have
to freeze our food.
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We don't have availability
all year round.
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So what comes to mind is
our signature dish at Fawn,
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which is our tuna
in green sauce.
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Sashimi's a bold choice,
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but freezing allows you
to capture the product
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at its best.
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And the least you can do
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to a really good product,
the better it is.
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-In my way.
-[Fazion groans]
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[Natalie] I'm going to make
a green sauce with my tuna.
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I grabbed avocado
to replace the egg yolk
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that I would usually use
as an emulsifier
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in that sauce.
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The herbs that were available
that were frozen...
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Ginger, garlic, basil.
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I definitely need texture
on the dish,
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so I'm grabbing
pomegranate seeds.
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I'm a huge citrus person.
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Zest, fresh lemon,
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-all of these things would be
in any sauce that I make.
- [buzzer sounds]
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I can't do that,
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so I grabbed the limeade.
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I'm going up against a couple
of really talented chefs.
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And after that,
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if I win against the judges,
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so the heat gets turned up
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when everything starts
to freeze.
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[Fazion] I need some flavor.
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Frozen food, I think,
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"Anything's possible,
brother."
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Back in the day, growing up,
mom had a deep freezer.
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And whatever's
in that deep freezer is
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what you have for the month.
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So I'm just very used
to making something
out of frozen.
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When I think
about a great seafood dish,
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I think about salmon.
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Salmon is one
of my favorite fish to cook.
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I really like to use fish
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that gets a good crust on it.
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Frozen.
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I need a sauce.
I need a sauce.
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-[Guy] What are
you thinking, bud?
-I need a sauce.
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00:07:03,467 --> 00:07:06,100
I'm going to do
a glazed salmon
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00:07:06,100 --> 00:07:07,300
with some type of sweet glaze.
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00:07:07,300 --> 00:07:09,033
I usually like peach.
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Uh, let's do-- Is that peach?
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At the Gantt,
the peach glazed salmon is
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one of the signatures for me.
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Being that it's frozen,
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you got to pick the way you're
going to treat the seafood.
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Like, for instance,
with the salmon,
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salmon's pretty good.
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The meatier the fish,
the more it stands up.
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[Fazion] I like to bring in
the Southern vibe.
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00:07:26,300 --> 00:07:27,567
So I'm grabbing sweet potatoes
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because I want to do a puree,
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because purees are great
with frozen foods.
222
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We have a TOC champ.
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We have an Iron Chef champ.
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Beating those guys is
225
00:07:36,867 --> 00:07:38,000
one of the biggest
bragging rights
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00:07:38,000 --> 00:07:38,900
you could ever get.
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I just want to show
that I can keep up.
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Salmon.
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Got the seasonings.
I think we're good.
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I don't know who wins
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00:07:46,166 --> 00:07:48,000
and who's going
to go against who,
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but are you ready?
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I think watching the shops
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that these three chefs
just did
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makes me more excited
about frozen.
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-It makes me want
to get in there.
-Yeah.
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[Guy] 26 minutes.
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[Brett] Get
these scallops in here,
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'cause those need to be good
and thawed.
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First thing I got to do is
thaw everything out.
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I get my scallops underwater,
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'cause I know
those have to thaw,
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and they have to be dry.
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Let our bone broth thaw
a little bit.
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00:08:13,000 --> 00:08:14,266
Chef, what's on the menu?
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We have seared scallops today,
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and we're going to go
with a little minted pea puree
on that,
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using the mint
and vanilla ice cream.
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[exclaiming] Oh.
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Well, you know I'm not missing
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00:08:23,834 --> 00:08:25,567
the mint chip ice cream
opportunity.
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00:08:25,567 --> 00:08:26,467
[Brett chuckles]
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00:08:26,467 --> 00:08:28,867
-You feel comfortable
with this?
-I do.
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00:08:28,867 --> 00:08:30,967
This is a dish
I've served many, many times.
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00:08:30,967 --> 00:08:32,200
-This has been
on many of my menus.
-With ice cream?
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00:08:32,200 --> 00:08:33,166
[chuckling]
Not with ice cream,
257
00:08:33,166 --> 00:08:35,600
-but first time
for everything.
-All right.
258
00:08:35,600 --> 00:08:37,767
So one thing I want
to get going right away is
259
00:08:37,767 --> 00:08:38,600
my pea puree.
260
00:08:38,600 --> 00:08:40,567
So we're going
to take our green peas
261
00:08:40,567 --> 00:08:41,500
and cook them down
262
00:08:41,500 --> 00:08:43,667
with a little bit
of our ice creams here.
263
00:08:43,667 --> 00:08:45,000
And that's going
to give our mint flavor
264
00:08:45,000 --> 00:08:46,967
and a little creaminess
to our peas.
265
00:08:46,967 --> 00:08:49,500
We're going to start
with vanilla here.
266
00:08:49,500 --> 00:08:53,100
Then we're going to add in
some mint ice cream as well.
267
00:08:53,100 --> 00:08:54,400
And so this is really
just going to add
268
00:08:54,400 --> 00:08:55,834
that mint flavor.
269
00:08:56,567 --> 00:08:58,767
And then we're going to add in
one of these coconut bars
270
00:08:58,767 --> 00:09:02,000
to give it
just a little bit more
of that tropical flavor.
271
00:09:02,000 --> 00:09:04,000
All of these judges are
just so talented.
272
00:09:04,000 --> 00:09:06,967
It's daunting because this is
one and done.
273
00:09:06,967 --> 00:09:08,667
I mean, you have no choice.
274
00:09:08,667 --> 00:09:10,467
You have to put
your best plate forward.
275
00:09:10,467 --> 00:09:12,233
And now we're going
to add in our peas.
276
00:09:13,867 --> 00:09:15,266
Mint ice cream?
277
00:09:15,266 --> 00:09:18,600
To me, scallops are like
the sugar of the ocean, right?
278
00:09:18,600 --> 00:09:20,367
-Like, that's already sweet.
-[Stephanie] Right.
279
00:09:20,367 --> 00:09:21,867
Now I'm getting peas.
280
00:09:21,867 --> 00:09:23,066
-Pretty sweet.
-[Stephanie] Sweet.
281
00:09:23,066 --> 00:09:24,667
-[Eric] Cooked
in mint ice cream...
-[Stephanie chuckles]
282
00:09:24,667 --> 00:09:26,200
-[Stephanie] Sweet.
-[Eric]...Very sweet.
283
00:09:26,200 --> 00:09:28,100
-Peaches.
-With peaches...
284
00:09:28,100 --> 00:09:29,166
-[both] Sweet.
-Right
285
00:09:29,166 --> 00:09:31,300
[Brett] And our peaches
also need to be thawing out.
286
00:09:31,300 --> 00:09:34,000
I could win $15,000,
287
00:09:34,000 --> 00:09:35,200
or I could go home.
288
00:09:35,200 --> 00:09:36,767
My reputation is riding
289
00:09:36,767 --> 00:09:41,600
on this [chuckling] frozen
seafood food feud dish.
290
00:09:41,600 --> 00:09:42,700
Wow, that's bold.
291
00:09:44,934 --> 00:09:46,200
[tense music playing]
292
00:09:46,200 --> 00:09:47,266
[Guy] 23 minutes.
293
00:09:47,266 --> 00:09:48,300
23 to go.
294
00:09:49,834 --> 00:09:51,200
[Fazion] All right.
295
00:09:51,200 --> 00:09:52,867
Usually that first round,
like, you play
296
00:09:52,867 --> 00:09:54,667
-to not lose, right?
-Not lose.
297
00:09:54,667 --> 00:09:56,033
[Eric] And this time,
they don't have that chance.
298
00:09:56,033 --> 00:09:57,867
Only one of them is
going through.
299
00:09:57,867 --> 00:09:59,066
And then their reward is
300
00:09:59,066 --> 00:10:00,834
they got to go
up against one of us.
301
00:10:00,834 --> 00:10:02,233
Is that a reward?
302
00:10:04,000 --> 00:10:04,700
It's hot.
303
00:10:04,700 --> 00:10:06,100
First thing I'm thinking is,
304
00:10:06,567 --> 00:10:07,934
who turned the heat up?
305
00:10:07,934 --> 00:10:08,967
Thaw our salmon out.
306
00:10:08,967 --> 00:10:10,367
This isn't get back
to your station and cook.
307
00:10:10,367 --> 00:10:12,367
This is get back
to your station,
308
00:10:12,367 --> 00:10:15,100
thaw, season, then cook.
309
00:10:15,100 --> 00:10:17,300
So time is of the essence.
310
00:10:17,567 --> 00:10:18,734
There we go.
311
00:10:18,734 --> 00:10:20,166
All right, buddy, talk to me.
312
00:10:20,166 --> 00:10:21,300
Right now, I'm going to make
313
00:10:21,300 --> 00:10:22,867
a peach-glazed salmon.
314
00:10:22,867 --> 00:10:23,800
First thing
I'm trying to do is
315
00:10:23,800 --> 00:10:26,934
make this here frozen puree
into a glaze.
316
00:10:26,934 --> 00:10:28,200
I think I need to get that on
right now.
317
00:10:28,200 --> 00:10:31,300
-All right.
-That frozen puree is
fantastic.
318
00:10:31,300 --> 00:10:32,467
Those things can bring
319
00:10:32,467 --> 00:10:35,200
a ton of flavor
really quickly.
320
00:10:35,200 --> 00:10:37,166
-[Fazion] I'm going
to cut this up.
-[Mei] Wow.
321
00:10:37,166 --> 00:10:39,300
-So he's just going to town
and cutting that open.
-[Mei chuckling]
322
00:10:40,367 --> 00:10:41,367
[Fazion] There we go.
323
00:10:41,367 --> 00:10:42,567
That was savage.
324
00:10:42,567 --> 00:10:43,867
[Fazion] Yeah,
making it happen.
325
00:10:43,867 --> 00:10:46,100
The key to this glaze is heat.
326
00:10:46,100 --> 00:10:47,734
Where the pepper flakes? Yeah.
327
00:10:48,600 --> 00:10:50,734
Usually I use a little bit
of sweet chili sauce,
328
00:10:50,734 --> 00:10:52,367
but working with what we got.
329
00:10:52,367 --> 00:10:53,600
Sweet heat, baby.
330
00:10:53,600 --> 00:10:55,266
That's how I do it.
331
00:10:55,266 --> 00:10:57,800
Now I want to focus
on my sweet potato puree.
332
00:10:58,467 --> 00:11:00,100
What the heck is this?
[chuckles]
333
00:11:00,100 --> 00:11:02,767
It is very hard to get flavor
into things that are frozen,
334
00:11:02,767 --> 00:11:03,667
like frozen sweet potatoes.
335
00:11:03,667 --> 00:11:05,233
So I'm going to go heavy
on the garlic.
336
00:11:05,734 --> 00:11:07,567
No, I need some salt, baby.
337
00:11:07,567 --> 00:11:09,567
The reason I'm good
at working frozen foods is
338
00:11:09,567 --> 00:11:11,166
'cause frozen foods have
always been with me
339
00:11:11,166 --> 00:11:12,400
since I was a kid.
340
00:11:12,400 --> 00:11:13,433
Being the oldest of four,
341
00:11:13,433 --> 00:11:15,667
a lot of times I was
always in charge of cooking.
342
00:11:15,667 --> 00:11:17,967
Any of you guys
that know about those days
343
00:11:17,967 --> 00:11:19,467
where you're coming home
from school
344
00:11:19,467 --> 00:11:20,834
and nobody's home
345
00:11:20,834 --> 00:11:21,867
and you've got
to figure it out.
346
00:11:21,867 --> 00:11:24,367
I actually taught myself
how to do a lot of things
347
00:11:24,367 --> 00:11:27,333
based off of just trial
and error with frozen foods.
348
00:11:28,266 --> 00:11:29,700
It's good.
349
00:11:31,300 --> 00:11:33,567
[Natalie] The first thing
I want to get working on is
350
00:11:33,567 --> 00:11:35,600
my tuna defrosting.
351
00:11:35,600 --> 00:11:37,100
[Guy] Chef, you got
a good idea what you're doing?
352
00:11:37,100 --> 00:11:38,734
[Natalie] Yeah, I know exactly
what I'm doing.
353
00:11:38,734 --> 00:11:40,300
At Fawn, we have
a signature dish.
354
00:11:40,300 --> 00:11:42,000
It is raw tuna
355
00:11:42,000 --> 00:11:44,166
with a super green
herbaceous sauce
356
00:11:44,166 --> 00:11:45,767
and a chili crisp on top.
357
00:11:45,767 --> 00:11:47,266
-Raw tuna?
-Raw.
358
00:11:47,266 --> 00:11:50,367
-Great.
-But does frozen tuna
do good sashimi?
359
00:11:50,367 --> 00:11:51,367
[Natalie] If you're
thawing it right,
360
00:11:51,367 --> 00:11:52,567
the texture is really great.
361
00:11:52,567 --> 00:11:54,367
Looks like she's got it
all handled.
362
00:11:54,367 --> 00:11:56,867
She's taking frozen
363
00:11:56,867 --> 00:11:57,700
and presenting it
364
00:11:57,700 --> 00:11:59,767
about as fresh
as one's supposed to.
365
00:11:59,767 --> 00:12:02,567
So I'm hoping that the heat
from the blender will help
366
00:12:02,567 --> 00:12:04,300
to melt some of this.
367
00:12:04,300 --> 00:12:05,467
While the tuna's defrosting,
368
00:12:05,467 --> 00:12:07,166
I'm going to work
on my green sauce.
369
00:12:07,166 --> 00:12:09,767
Instead of the egg yolk,
I'm using the avocado.
370
00:12:09,767 --> 00:12:12,500
I add limeade as my acid.
371
00:12:12,500 --> 00:12:14,367
Normally, I'd be
grabbing like, fistfuls
372
00:12:14,367 --> 00:12:16,400
of freshly picked herbs.
373
00:12:16,400 --> 00:12:17,400
But for this,
374
00:12:17,400 --> 00:12:19,233
I'm just popping them
out of the container.
375
00:12:20,367 --> 00:12:21,834
Because everything is frozen,
376
00:12:21,834 --> 00:12:24,066
there's a lot riding
on this green sauce.
377
00:12:24,066 --> 00:12:25,967
If I win the first round,
378
00:12:25,967 --> 00:12:29,200
I take on Eric, Mei,
or Stephanie,
379
00:12:29,200 --> 00:12:31,100
it's terrifying.
380
00:12:31,100 --> 00:12:32,467
[Brett] We have Chef Mei Lin,
381
00:12:32,467 --> 00:12:33,600
who just is
382
00:12:33,600 --> 00:12:35,767
an absolute monster
in the kitchen.
383
00:12:35,767 --> 00:12:37,734
She touches a tournament,
she wins it.
384
00:12:37,734 --> 00:12:38,734
TOC champ.
385
00:12:38,734 --> 00:12:40,100
And Top Chef.
386
00:12:40,100 --> 00:12:41,367
[Brett] Chef Eric Greenspan,
387
00:12:41,367 --> 00:12:42,834
who's like
388
00:12:42,834 --> 00:12:46,367
an absolute titan
in the culinary scene.
389
00:12:46,367 --> 00:12:48,367
Eric has defeated Bobby Flay.
390
00:12:48,367 --> 00:12:50,266
Stephanie is the OG.
391
00:12:50,266 --> 00:12:52,567
She has so many accolades
it's insane.
392
00:12:52,567 --> 00:12:54,767
-She's won Triple G.
-An Iron Chef.
393
00:12:54,767 --> 00:12:56,800
[Natalie] But I do think
that I have what it takes.
394
00:12:57,100 --> 00:12:58,467
It's good.
395
00:12:58,467 --> 00:13:01,867
Chefs, 16 minutes!
16 to be plated.
396
00:13:01,867 --> 00:13:03,667
Thawing, to me,
is the biggest challenge.
397
00:13:03,667 --> 00:13:05,600
Like, how do you thaw
and then cook
398
00:13:05,600 --> 00:13:07,066
in the time period you have?
399
00:13:10,000 --> 00:13:11,500
[Brett] Taste
of the pea puree.
400
00:13:11,500 --> 00:13:12,634
Delicious.
401
00:13:12,634 --> 00:13:14,767
It's starting to get
some good flavor,
good acidity.
402
00:13:14,767 --> 00:13:17,300
Then we're going to come
over here to the blender.
403
00:13:17,300 --> 00:13:20,000
And we're going to go ahead
and blend these up.
404
00:13:25,100 --> 00:13:26,266
Flavor's good.
405
00:13:26,266 --> 00:13:27,834
We need to open up
our scallops.
406
00:13:27,834 --> 00:13:29,667
Luckily, these thawed
pretty quickly.
407
00:13:29,667 --> 00:13:31,100
We're going to dry them out.
408
00:13:31,100 --> 00:13:34,066
My only worry
with frozen scallops is
409
00:13:34,066 --> 00:13:37,000
it's really hard to get
a good sear on them.
410
00:13:37,000 --> 00:13:38,967
So that's not necessarily
a seafood
411
00:13:38,967 --> 00:13:40,834
that I would pick
412
00:13:40,834 --> 00:13:42,600
to serve them that way.
413
00:13:42,600 --> 00:13:44,467
[Brett] Get ready to get
these bad boys seared,
414
00:13:44,467 --> 00:13:46,266
'cause if they're not dry,
they won't sear right.
415
00:13:46,266 --> 00:13:49,467
Getting that golden sear
on top is going to be crucial.
416
00:13:49,467 --> 00:13:50,467
There's nothing worse
417
00:13:50,467 --> 00:13:52,166
than a scallop that doesn't
have a good sear.
418
00:13:52,166 --> 00:13:53,600
Those scallops look
419
00:13:53,600 --> 00:13:55,166
-[Eric and Stephanie] wet.
-[Mei] Yeah.
420
00:13:55,166 --> 00:13:56,467
[Stephanie] And as soon
as you get it in the pan,
421
00:13:56,467 --> 00:13:57,834
it's going
to leach out liquid.
422
00:13:57,834 --> 00:13:59,266
-It's going to stick.
-Yep.
423
00:13:59,266 --> 00:14:01,200
Just not going to come out
to that beautiful sear.
424
00:14:01,200 --> 00:14:03,734
[Guy] Are you a single sear
or a double sear?
425
00:14:03,734 --> 00:14:05,567
I'm a single sear
and kill the pan.
426
00:14:05,567 --> 00:14:07,734
Let them keep cooking
when you flip them over,
427
00:14:07,734 --> 00:14:09,066
especially in a cast iron,
take over...
428
00:14:09,066 --> 00:14:12,100
-And especially when you had
them frozen earlier.
-[Brett] Right.
429
00:14:12,100 --> 00:14:13,367
Next thing
we're going to do is
430
00:14:13,367 --> 00:14:14,867
we're going to look
at our peaches here.
431
00:14:14,867 --> 00:14:16,000
So we're going
to go ahead and just slap
432
00:14:16,000 --> 00:14:17,033
a bunch of these down.
433
00:14:17,033 --> 00:14:19,567
Okay, so we're going
to get our basil down here.
434
00:14:19,567 --> 00:14:21,066
And we're going
to take our chilies.
435
00:14:21,066 --> 00:14:23,066
Something we love to do
at the restaurant,
436
00:14:23,066 --> 00:14:24,467
we love playing with heat.
437
00:14:24,467 --> 00:14:26,567
And taking something sweet
like peaches
438
00:14:26,567 --> 00:14:27,867
and grilling it to bring
439
00:14:27,867 --> 00:14:30,100
a really cool, smoky,
caramelized quality to it.
440
00:14:30,100 --> 00:14:32,767
What I'm going to do
with the winnings if I win?
441
00:14:32,767 --> 00:14:34,166
I recently got married
442
00:14:34,166 --> 00:14:36,400
to the absolute love
of my life.
443
00:14:36,400 --> 00:14:38,500
We did a quick little
backyard wedding
444
00:14:38,500 --> 00:14:40,000
that we kind of
threw together.
445
00:14:40,000 --> 00:14:41,834
With this money,
I would really love
446
00:14:41,834 --> 00:14:43,834
to give my wife
the wedding she wants,
447
00:14:43,834 --> 00:14:45,166
the wedding she deserves.
448
00:14:45,166 --> 00:14:46,033
Got a little heat,
449
00:14:46,033 --> 00:14:48,200
a little bit of basil,
a little ginger.
450
00:14:48,200 --> 00:14:50,000
Something really nice
to go there.
451
00:14:50,000 --> 00:14:51,567
[Guy whistling tune]
452
00:14:51,567 --> 00:14:53,367
Oh, look,
my ice cream's still here.
453
00:14:53,367 --> 00:14:54,433
[Natalie] I want ice cream.
454
00:14:54,767 --> 00:14:55,867
Right?
455
00:14:55,867 --> 00:14:58,266
[Natalie] I'm just going
to get my chili crisp going.
456
00:14:58,266 --> 00:15:00,467
This onion's
already pre-caramelized,
457
00:15:00,467 --> 00:15:02,033
so that's going
to save me a lot of time.
458
00:15:02,033 --> 00:15:03,767
Hard to get
out of here, though.
459
00:15:03,767 --> 00:15:05,834
A little bit of ginger
in there,
460
00:15:05,834 --> 00:15:07,066
a little bit of garlic.
461
00:15:07,066 --> 00:15:08,200
What is this you have here?
462
00:15:08,200 --> 00:15:09,634
That's lemongrass.
463
00:15:10,300 --> 00:15:11,300
A bunch of chopped lemongrass.
464
00:15:11,300 --> 00:15:13,266
[Natalie] A bunch
of chopped lemongrass, yeah.
465
00:15:13,266 --> 00:15:15,200
And then I also bolstered that
a little bit
466
00:15:15,200 --> 00:15:18,200
with the chili flakes
from the pantry.
467
00:15:18,200 --> 00:15:19,367
The stakes are really high,
468
00:15:19,367 --> 00:15:20,934
and the pressure is
really intense
469
00:15:20,934 --> 00:15:22,300
in a game like this.
470
00:15:22,667 --> 00:15:23,567
Okay.
471
00:15:23,567 --> 00:15:26,600
If I win, that's $15,000.
472
00:15:26,600 --> 00:15:28,834
With this money,
I would take a vacation
473
00:15:28,834 --> 00:15:30,367
and give myself a break.
474
00:15:30,367 --> 00:15:31,500
Being a restaurateur
475
00:15:31,500 --> 00:15:33,667
and a new entrepreneur
is difficult,
476
00:15:33,667 --> 00:15:34,767
and I need to be
477
00:15:34,767 --> 00:15:36,500
sipping a Spritz in Italy.
478
00:15:38,767 --> 00:15:39,767
Really good.
479
00:15:39,767 --> 00:15:41,934
Natalie's station,
she's making a chili crunch
480
00:15:41,934 --> 00:15:43,100
or a chili crisp.
481
00:15:43,100 --> 00:15:44,667
But when you're using a bunch
of frozen items in there,
482
00:15:44,667 --> 00:15:45,700
you're not going
to get that crisp.
483
00:15:45,700 --> 00:15:47,867
So she's not going
to have texture on her plate.
484
00:15:47,867 --> 00:15:49,867
Sweet heat is
the best way to go.
485
00:15:49,867 --> 00:15:52,634
My peach glaze was
rolling fine.
486
00:15:53,600 --> 00:15:55,266
Ah, they're not ready yet.
487
00:15:55,266 --> 00:15:56,500
The salmon,
they're not thawing.
488
00:15:56,500 --> 00:15:57,767
Like, they're still bricks.
489
00:15:57,767 --> 00:15:59,200
Oh, my God.
490
00:15:59,200 --> 00:16:01,367
I'm gonna need to find
a better way to do this.
491
00:16:01,367 --> 00:16:02,467
I need these to thaw faster,
492
00:16:02,467 --> 00:16:03,734
so I'm just going to cut
493
00:16:04,367 --> 00:16:05,333
a little bit off.
494
00:16:05,667 --> 00:16:06,867
If I can beat a judge,
495
00:16:06,867 --> 00:16:09,100
that would show
that anything's possible,
496
00:16:09,100 --> 00:16:09,967
because I came from odds
497
00:16:09,967 --> 00:16:12,066
that most people don't
make it out of.
498
00:16:12,066 --> 00:16:13,266
And I'm very proud of that.
499
00:16:13,266 --> 00:16:16,066
My parents spent a little bit
of time in incarceration,
500
00:16:16,066 --> 00:16:17,834
so I spent a lot of time
bouncing around
501
00:16:17,834 --> 00:16:19,400
between different friends
and families.
502
00:16:19,400 --> 00:16:21,367
[Guy] What do we coat
on that salmon, Chef?
503
00:16:21,367 --> 00:16:22,667
[Fazion] Paprika,
salt, pepper.
504
00:16:22,667 --> 00:16:23,667
Got it.
505
00:16:23,667 --> 00:16:24,767
[Fazion] So if I win today,
506
00:16:24,767 --> 00:16:25,934
all this money is
going towards
507
00:16:25,934 --> 00:16:27,000
a down payment for a house.
508
00:16:27,000 --> 00:16:28,500
I just had my first child.
509
00:16:28,500 --> 00:16:29,433
Her name is Mercy.
510
00:16:29,433 --> 00:16:31,467
I want her to have a place
to run around.
511
00:16:31,467 --> 00:16:32,667
And I want to be able to say
512
00:16:32,667 --> 00:16:34,734
that my family has
a home to go to.
513
00:16:34,734 --> 00:16:36,266
Just get marks on these.
514
00:16:36,266 --> 00:16:37,834
Once I get my salmon seared,
515
00:16:37,834 --> 00:16:39,033
I'll finish it off
in the oven.
516
00:16:39,033 --> 00:16:41,100
-[Stephanie]
It looks pretty good.
-It looks really good.
517
00:16:41,100 --> 00:16:43,567
[Eric] For a frozen piece
of salmon,
518
00:16:43,567 --> 00:16:45,600
pretty good grill marks
on there, too, right?
519
00:16:45,600 --> 00:16:46,867
[Fazion] Come on, salmon.
520
00:16:46,867 --> 00:16:48,000
I appreciate you.
521
00:16:48,867 --> 00:16:49,900
Got to talk to it.
522
00:16:50,300 --> 00:16:51,166
[Guy] Four minutes.
523
00:16:51,166 --> 00:16:52,967
[Brett] Okay,
so we're going to start
524
00:16:52,967 --> 00:16:55,166
with our minted
green pea puree.
525
00:16:55,166 --> 00:16:57,467
[Guy] Don't overcook
those scallops, Chef.
526
00:16:57,467 --> 00:17:00,166
No, Chef. Then we're going
to flip our scallops.
527
00:17:01,100 --> 00:17:02,233
[chuckling] Yeah.
528
00:17:02,734 --> 00:17:04,600
That's what I'm talking about.
529
00:17:04,600 --> 00:17:06,667
The scallops got
a good sear on them,
530
00:17:06,667 --> 00:17:08,300
which, for frozen scallops,
531
00:17:08,300 --> 00:17:10,600
let me tell you,
that is hard to do,
532
00:17:10,600 --> 00:17:12,367
and I'm very proud of that.
533
00:17:12,367 --> 00:17:14,767
That sear is the best part
of any scallop.
534
00:17:14,767 --> 00:17:17,367
I'm gonna take a little bit
of our peach salad.
535
00:17:17,367 --> 00:17:19,100
Just go right
in the middle there.
536
00:17:19,100 --> 00:17:20,433
Blood orange puree.
537
00:17:23,300 --> 00:17:24,867
Oh, yeah, that's awesome.
538
00:17:24,867 --> 00:17:27,634
This one we'll do very simply,
just around the outside.
539
00:17:30,000 --> 00:17:31,000
Gorgeous.
540
00:17:31,000 --> 00:17:33,233
-Woo.
-[Guy] Two minutes!
Got to be plated.
541
00:17:36,066 --> 00:17:37,066
It's good.
542
00:17:37,066 --> 00:17:38,467
I want to first get
some glaze on the plate
543
00:17:38,467 --> 00:17:40,100
so that every time
they swipe a fork,
544
00:17:40,100 --> 00:17:41,767
they're getting a little bit
of that glaze.
545
00:17:41,767 --> 00:17:42,967
Have some salt...
546
00:17:45,734 --> 00:17:46,567
Good.
547
00:17:46,567 --> 00:17:47,900
I put my puree down.
548
00:17:50,066 --> 00:17:51,500
Let's get these glazed up.
549
00:17:51,500 --> 00:17:53,667
My beautiful salmon,
they came out great.
550
00:17:53,667 --> 00:17:57,400
I go ahead and baste
my peach glaze onto my salmon.
551
00:17:57,400 --> 00:17:59,467
-[Eric] I'm not mad
about a sweet glaze...
-[Stephanie] No.
552
00:17:59,467 --> 00:18:01,166
-...on my salmon, though.
-I'm not either.
553
00:18:01,567 --> 00:18:03,734
[Guy] 60 seconds!
554
00:18:03,734 --> 00:18:05,166
That tuna thaw out
for you enough?
555
00:18:05,166 --> 00:18:05,967
[Natalie] It did.
556
00:18:05,967 --> 00:18:08,100
For plating,
I wanted to keep it
557
00:18:08,100 --> 00:18:10,100
really simple and clean.
558
00:18:10,100 --> 00:18:12,200
I put
my green sauce down first.
559
00:18:12,200 --> 00:18:14,467
I shingled my tuna
on top of that,
560
00:18:14,467 --> 00:18:16,467
went down the line
with the chili crisp,
561
00:18:16,467 --> 00:18:18,567
and then I just hit it
with the pomegranate
562
00:18:18,567 --> 00:18:19,467
at the end.
563
00:18:19,467 --> 00:18:21,100
There's no way
you would be able to tell
564
00:18:21,100 --> 00:18:23,600
that that came
from frozen ingredients.
565
00:18:24,100 --> 00:18:25,100
[Guy] Five,
566
00:18:25,100 --> 00:18:27,133
four, three,
567
00:18:27,500 --> 00:18:29,367
two, one.
568
00:18:29,367 --> 00:18:31,100
Chefs, that's it.
Stop working.
569
00:18:31,100 --> 00:18:33,333
That was awesome.
[pants] That was fun.
570
00:18:34,166 --> 00:18:35,533
[Fazion whoops]
571
00:18:36,367 --> 00:18:37,266
A little pressure.
572
00:18:37,266 --> 00:18:38,300
[tense music playing]
573
00:18:41,100 --> 00:18:41,967
[Guy] Judges, here it is.
574
00:18:41,967 --> 00:18:44,467
Game one, Frozen Food Feast.
575
00:18:44,467 --> 00:18:45,667
And to feed the judges,
576
00:18:45,667 --> 00:18:48,533
Chefs had to create
their best seafood dish.
577
00:18:48,533 --> 00:18:50,767
Up first, Chef Brett,
what do you got for us?
578
00:18:50,767 --> 00:18:51,667
All right, chefs.
579
00:18:51,667 --> 00:18:53,934
Today I made for you
pan-seared scallops.
580
00:18:53,934 --> 00:18:56,834
We used minted ice cream
to make that pea puree.
581
00:18:56,834 --> 00:18:58,100
A grilled peach salad
582
00:18:58,100 --> 00:19:00,767
with basil, ginger,
Thai chilies,
583
00:19:00,767 --> 00:19:03,200
and then a blood orange
brown butter sauce.
584
00:19:04,634 --> 00:19:05,867
This is all
from the frozen section?
585
00:19:05,867 --> 00:19:10,166
This is next level
sophisticated dish.
586
00:19:10,166 --> 00:19:13,100
I thought your scallops were
too wet to go in the pan,
587
00:19:13,100 --> 00:19:14,533
and you got a great sear.
588
00:19:14,533 --> 00:19:16,767
You're using mint ice cream
589
00:19:16,767 --> 00:19:18,667
to cook pea puree.
590
00:19:18,667 --> 00:19:21,100
How is that not going
to be cloyingly sweet?
591
00:19:21,100 --> 00:19:22,967
And it wasn't.
It was balanced.
592
00:19:22,967 --> 00:19:25,567
But I'll tell you,
I think that the peaches
were kind of a miss.
593
00:19:25,567 --> 00:19:28,433
I get some of them
with a lot of chili on them,
594
00:19:28,433 --> 00:19:29,467
some of them without chili.
595
00:19:29,467 --> 00:19:30,767
When we saw your shop,
596
00:19:30,767 --> 00:19:32,967
we saw all these
sweet ingredients going in,
597
00:19:32,967 --> 00:19:34,934
and we were deathly afraid
598
00:19:34,934 --> 00:19:36,634
that everything was going
to be overly powered
599
00:19:36,634 --> 00:19:37,400
by sweetness.
600
00:19:37,400 --> 00:19:39,467
This is not.
You have the heat.
601
00:19:39,467 --> 00:19:41,266
You have the acid.
602
00:19:41,266 --> 00:19:43,133
So smart to have
two different sauces,
603
00:19:43,133 --> 00:19:45,467
one that's really nice
and fresh with the peas,
604
00:19:45,467 --> 00:19:47,467
one that's got the acid
with the blood orange.
605
00:19:47,467 --> 00:19:49,767
The Thai chili is
a little bit like, woo.
606
00:19:49,767 --> 00:19:51,834
It's taken over
my palate right now.
607
00:19:51,834 --> 00:19:53,767
But if you get a bite
of everything together,
608
00:19:53,767 --> 00:19:55,367
it would get refreshed
by the peas.
609
00:19:55,367 --> 00:19:57,266
So I like
that you are able to find
610
00:19:57,266 --> 00:19:59,834
all of those layers of flavor
that are needed
611
00:19:59,834 --> 00:20:01,567
in one section of the store.
612
00:20:01,567 --> 00:20:02,634
Thank you.
613
00:20:02,634 --> 00:20:05,000
All right, up next,
Chef Natalie.
614
00:20:05,000 --> 00:20:06,166
Please tell us about the dish.
615
00:20:06,166 --> 00:20:10,100
[Natalie] I made for you
a tuna sashimi
616
00:20:10,100 --> 00:20:11,867
with chili crunch on top.
617
00:20:11,867 --> 00:20:14,166
In that green sauce,
we have a ton of herbs
618
00:20:14,166 --> 00:20:15,934
and a ton of alliums
619
00:20:15,934 --> 00:20:17,767
and aromatics
in that chili crisp,
620
00:20:17,767 --> 00:20:19,166
as well as Thai chilies.
621
00:20:20,266 --> 00:20:22,567
Natalie,
the tuna is beautiful.
622
00:20:22,567 --> 00:20:24,266
You have such great colors
coming through.
623
00:20:24,266 --> 00:20:26,033
The pomegranate and the tuna
624
00:20:26,033 --> 00:20:27,533
just makes you want
to dive in.
625
00:20:27,533 --> 00:20:28,934
It's a seafood challenge,
626
00:20:28,934 --> 00:20:30,834
but I think the star for me is
627
00:20:30,834 --> 00:20:32,567
the green sauce on the bottom,
that puree.
628
00:20:32,567 --> 00:20:36,266
It's super refreshing
for a frozen sauce.
629
00:20:36,266 --> 00:20:37,433
For the chili crunch,
630
00:20:37,433 --> 00:20:39,166
you got beautiful flavor
from it.
631
00:20:39,166 --> 00:20:40,667
It's just missing the crunch
632
00:20:40,667 --> 00:20:43,033
that makes it a chili crunch
because it's from frozen.
633
00:20:43,033 --> 00:20:45,100
The use
of the pomegranate seeds
634
00:20:45,100 --> 00:20:46,233
was really smart.
635
00:20:46,233 --> 00:20:47,767
It brought texture.
636
00:20:47,767 --> 00:20:49,567
I wanted more texture, though.
637
00:20:49,567 --> 00:20:52,667
I feel like the dish was
simple in its presentation.
638
00:20:52,667 --> 00:20:55,000
I think it ate a little simple
for me as well.
639
00:20:55,000 --> 00:20:56,000
But I'll tell you,
640
00:20:56,000 --> 00:20:57,734
by not putting
that much stuff,
641
00:20:57,734 --> 00:20:59,834
the star was the tuna.
642
00:20:59,834 --> 00:21:01,266
And I think
that's a nice play.
643
00:21:01,266 --> 00:21:02,467
The pomegranate seeds,
644
00:21:02,467 --> 00:21:04,834
it's acid that it brings
to the tuna,
645
00:21:04,834 --> 00:21:06,767
which it really needs.
646
00:21:06,767 --> 00:21:07,867
The green sauce,
647
00:21:07,867 --> 00:21:10,467
I think the addition
of avocado is really fantastic
648
00:21:10,467 --> 00:21:12,433
to really make it
nice and fatty
649
00:21:12,433 --> 00:21:13,900
with that lean tuna.
650
00:21:15,166 --> 00:21:16,300
All right, Chef Fazion,
651
00:21:16,300 --> 00:21:18,967
you're not to be outdone,
my friend. What do you got?
652
00:21:18,967 --> 00:21:21,667
Today I made
peach-glazed salmon
653
00:21:21,667 --> 00:21:22,700
with brown rice
654
00:21:22,700 --> 00:21:25,767
and sweet potato
and garlic puree on the side.
655
00:21:29,634 --> 00:21:31,533
-Who are you?
-[chuckles]
656
00:21:31,533 --> 00:21:32,634
[Eric] Because, like,
657
00:21:32,634 --> 00:21:35,467
that salmon has no business
being cooked perfectly.
658
00:21:35,467 --> 00:21:37,367
The puree is probably
659
00:21:37,367 --> 00:21:39,100
the most challenging part
of the dish.
660
00:21:39,100 --> 00:21:40,166
The garlic is
a little bit strong.
661
00:21:40,166 --> 00:21:41,634
Did you see
my doing my little dance
662
00:21:41,634 --> 00:21:43,033
when I started taking a bite
of the salmon?
663
00:21:43,033 --> 00:21:46,834
That's because it's got
this beautiful, crispy texture
on the outside.
664
00:21:46,834 --> 00:21:48,934
Getting that texture
from a grill
665
00:21:48,934 --> 00:21:51,767
on a frozen piece
of fish takes skill.
666
00:21:51,767 --> 00:21:54,667
The one thing on the plate
that's just a miss for me is
667
00:21:54,667 --> 00:21:56,567
the sweet potato puree
just needs some seasoning.
668
00:21:56,567 --> 00:21:57,867
It's a little bland.
669
00:21:57,867 --> 00:22:00,133
My salmon is perfectly cooked,
670
00:22:00,133 --> 00:22:02,467
still very moist, very juicy.
671
00:22:02,467 --> 00:22:03,567
I do wish that you added
672
00:22:03,567 --> 00:22:05,667
a little bit of vinegar
in the glaze
673
00:22:05,667 --> 00:22:06,634
to make it
674
00:22:06,634 --> 00:22:09,433
a little bit more sweet
and sour, if you will.
675
00:22:09,433 --> 00:22:11,467
Thank you, Chef.
676
00:22:11,467 --> 00:22:13,433
[Guy] I thought we were going
to see way different food.
677
00:22:13,433 --> 00:22:15,467
And I'm speaking positively
on this.
678
00:22:15,467 --> 00:22:16,667
That's a tough challenge.
679
00:22:16,667 --> 00:22:18,233
We're going to send you back
to the kitchens.
680
00:22:18,233 --> 00:22:20,166
Judges will deliberate.
We'll come back.
681
00:22:20,166 --> 00:22:21,867
Someone will win 15,000 bucks
682
00:22:21,867 --> 00:22:23,767
and a shot at beating
the judges.
683
00:22:23,767 --> 00:22:25,166
And the other two will
684
00:22:25,166 --> 00:22:26,266
talk about knowing
that person.
685
00:22:26,266 --> 00:22:28,300
Thank you much.
Right that way.
686
00:22:28,667 --> 00:22:29,967
[Fazion sighs]
687
00:22:31,567 --> 00:22:34,100
All right, judges.
One person stays. Two go home.
688
00:22:34,100 --> 00:22:36,667
Everybody had a shine,
and everybody had a dim.
689
00:22:36,667 --> 00:22:38,166
Natalie...
690
00:22:38,166 --> 00:22:40,467
-just didn't do enough.
-[Mei] Yeah, she didn't
do enough.
691
00:22:40,467 --> 00:22:43,367
I think it comes down to Brett
or Fazion, right?
692
00:22:43,367 --> 00:22:44,467
Was the cook
on the salmon better
693
00:22:44,467 --> 00:22:45,734
than the cook on the scallops?
694
00:22:45,734 --> 00:22:47,767
[Mei] Brett's dish,
the scallops, was
695
00:22:47,767 --> 00:22:50,867
a little bit more balanced
in terms of flavors,
696
00:22:50,867 --> 00:22:53,033
although you did get
a lot of heat.
697
00:22:53,033 --> 00:22:55,367
[Eric]
Fazion's dish was simple,
698
00:22:55,367 --> 00:22:57,166
but the flavors were
really good.
699
00:22:57,166 --> 00:22:59,634
The cook
on the salmon was perfect.
700
00:22:59,634 --> 00:23:00,634
So what are we going to do?
701
00:23:00,634 --> 00:23:01,700
[tense music playing]
702
00:23:08,033 --> 00:23:09,600
[tense music playing]
703
00:23:11,567 --> 00:23:12,533
[Guy] What a great job.
704
00:23:12,533 --> 00:23:14,333
Unfortunately, only one
of you can move on,
705
00:23:14,333 --> 00:23:15,834
and that one is
going to be put
706
00:23:15,834 --> 00:23:17,700
into the shark cage.
707
00:23:18,166 --> 00:23:19,533
The winner of 15,000 bucks
708
00:23:19,533 --> 00:23:21,834
and a shot
at beating a judge is...
709
00:23:21,834 --> 00:23:23,667
[suspenseful music playing]
710
00:23:26,867 --> 00:23:28,600
congratulations...
711
00:23:29,467 --> 00:23:30,967
Chef Brett.
712
00:23:30,967 --> 00:23:32,867
-Well done.
-[all applauding]
713
00:23:33,767 --> 00:23:36,467
[Guy] Chef Natalie
and Chef Fazion,
714
00:23:36,467 --> 00:23:37,734
it was great
to have both of you.
715
00:23:37,734 --> 00:23:39,467
-Thank you very much
for making it.
-[Fazion] Thank you, Chef.
716
00:23:39,467 --> 00:23:40,433
And maybe we'll see
you again, okay?
717
00:23:40,433 --> 00:23:41,567
-Thank you. Hopefully.
-Thank you very much.
718
00:23:41,567 --> 00:23:42,767
[Fazion] This opportunity,
719
00:23:42,767 --> 00:23:44,433
this experience has been
720
00:23:44,433 --> 00:23:46,033
bar none, one
of the best things
721
00:23:46,033 --> 00:23:47,567
I've ever done
in my chef career.
722
00:23:47,567 --> 00:23:49,033
-Nice to see you,
brother. Thank you.
-[Fazion] Thank you.
723
00:23:49,033 --> 00:23:50,333
Appreciate you being here.
724
00:23:50,333 --> 00:23:52,634
[Natalie] I truly have
no regrets,
725
00:23:52,634 --> 00:23:54,934
but I'm not at all upset
726
00:23:54,934 --> 00:23:55,867
that I don't have to compete
727
00:23:55,867 --> 00:23:57,900
against the [chuckling]
judges, truthfully.
728
00:24:00,467 --> 00:24:03,567
-Brett, congratulations, man.
-Thank you.
729
00:24:03,567 --> 00:24:06,867
You should feel like a guy
that just won $15,000.
730
00:24:06,867 --> 00:24:11,166
Now you've got a chance
to win up to 5,000 more
731
00:24:11,166 --> 00:24:13,667
if you can beat
one of our celebrated judges
732
00:24:13,667 --> 00:24:16,800
in a final
frozen food showdown.
733
00:24:17,367 --> 00:24:19,767
The question is,
who will it be?
734
00:24:19,767 --> 00:24:21,066
Now, there's Stephanie Izard.
735
00:24:21,066 --> 00:24:23,100
She's a James Beard
Award-winning chef.
736
00:24:23,100 --> 00:24:25,367
She's got
six acclaimed restaurants
737
00:24:25,367 --> 00:24:26,266
in Chicago and Los Angeles.
738
00:24:26,266 --> 00:24:28,367
Then we got
Eric "The Greeny" Greenspan,
739
00:24:28,367 --> 00:24:30,367
executive chef,
best French restaurant
740
00:24:30,367 --> 00:24:31,467
in Los Angeles,
741
00:24:31,467 --> 00:24:32,767
according to Zagat,
742
00:24:32,767 --> 00:24:34,433
trained
at Le Cordon Bleu, Paris.
743
00:24:34,433 --> 00:24:35,433
And then there's the champ.
744
00:24:35,433 --> 00:24:37,667
TOC 4 champ. That's it.
745
00:24:37,667 --> 00:24:38,934
She's worked
for Wolfgang Puck,
746
00:24:38,934 --> 00:24:41,100
Marcus Samuelsson,
Voltaggio, you name it.
747
00:24:41,100 --> 00:24:44,166
So you got
those three sitting here,
748
00:24:44,734 --> 00:24:46,533
that love to get up
and battle,
749
00:24:46,533 --> 00:24:47,433
or...
750
00:24:47,433 --> 00:24:48,567
[suspenseful music playing]
751
00:24:48,567 --> 00:24:50,000
This just in.
752
00:24:51,533 --> 00:24:54,166
We have a mystery judge
753
00:24:54,166 --> 00:24:55,500
that is waiting
754
00:24:55,867 --> 00:24:57,300
right behind the doors.
755
00:24:59,000 --> 00:25:01,700
So if you would like to bypass
756
00:25:02,467 --> 00:25:04,634
any one of these three chefs
757
00:25:04,634 --> 00:25:06,867
to battle in this final round,
758
00:25:06,867 --> 00:25:08,467
you can roll the dice
759
00:25:08,467 --> 00:25:10,500
and take who might be
behind the door.
760
00:25:12,133 --> 00:25:14,967
Huh. Who is behind the door?
761
00:25:14,967 --> 00:25:16,567
[Guy] Here's a clue
about this chef.
762
00:25:16,567 --> 00:25:20,133
This chef has competed
and won over six times here
763
00:25:20,133 --> 00:25:21,500
on Guy's Grocery Games.
764
00:25:22,000 --> 00:25:23,100
Who is it going to be?
765
00:25:23,100 --> 00:25:24,300
[tense music playing]
766
00:25:26,934 --> 00:25:28,634
I think just 'cause
of the mystery of it,
767
00:25:28,634 --> 00:25:30,133
I'll take our mystery chef
behind the door.
768
00:25:30,133 --> 00:25:31,300
[all cheering]
769
00:25:32,333 --> 00:25:34,934
The mystery chef
behind the door.
770
00:25:34,934 --> 00:25:36,533
Yeah, let's go.
771
00:25:36,533 --> 00:25:38,367
Getting ready
to battle it out
772
00:25:38,367 --> 00:25:41,100
against the guy that just won
the frozen food feud.
773
00:25:41,100 --> 00:25:45,500
Against Chef Brett
will be the one the only...
774
00:25:47,834 --> 00:25:49,367
Ladies and gentlemen,
getting ready to battle it out
775
00:25:49,367 --> 00:25:52,166
against the guy that just won
the frozen food feud.
776
00:25:52,166 --> 00:25:56,467
Against Chef Brett
will be the one the only...
777
00:25:59,867 --> 00:26:03,133
Chef Antonia Lofaso!
778
00:26:05,266 --> 00:26:08,367
Oh, boy. Chef Antonia
is intimidating.
779
00:26:08,367 --> 00:26:09,667
[Antonia] Hi. Hi.
Hi. Hi.
780
00:26:09,667 --> 00:26:10,667
Hi. Judges.
781
00:26:10,667 --> 00:26:11,634
-[cackles]
-Hi, guys.
782
00:26:11,634 --> 00:26:12,800
-Hi. How you doing, Chef?
How are you.
-Hi.
783
00:26:12,800 --> 00:26:14,467
-How are you?
-I'm Antonia.
Nice to meet you.
784
00:26:14,467 --> 00:26:19,767
Renown restaurateur,
a fierce competitor,
785
00:26:19,767 --> 00:26:22,166
and will cook
at the at--
786
00:26:22,166 --> 00:26:23,533
She'll cook
at a bus stop.
787
00:26:23,533 --> 00:26:24,667
-That's actually true.
-[Guy] All right Chefs.
788
00:26:24,667 --> 00:26:26,233
Good luck and to your carts.
789
00:26:28,533 --> 00:26:30,333
This is the second
and final round
790
00:26:30,333 --> 00:26:32,033
of the frozen food feast.
791
00:26:32,033 --> 00:26:33,467
Beat the judges.
792
00:26:33,467 --> 00:26:37,233
I can understand why you ran
from those three judges
793
00:26:37,233 --> 00:26:40,533
and thought I will take
what's behind that door.
794
00:26:40,533 --> 00:26:43,767
Not knowing that
you were going to get
the Darth Vader of food.
795
00:26:43,767 --> 00:26:45,066
Darth Vader?
796
00:26:45,066 --> 00:26:47,100
Yes. You're dressed
as Darth Vader.
797
00:26:47,100 --> 00:26:48,634
-You don't understand this--
-Oh, 'cause I'm--
I'm in all black.
798
00:26:48,634 --> 00:26:50,100
'Cause I'm in black.
799
00:26:50,100 --> 00:26:54,200
Chef Brett you've already
outscored two other chefs
and earned $15,000.
800
00:26:54,533 --> 00:26:55,767
Ca Ching.
801
00:26:56,533 --> 00:26:58,734
In this round,
you can win
even more money.
802
00:26:58,734 --> 00:27:01,600
So for the final challenge,
I want you to make
803
00:27:03,767 --> 00:27:05,767
Sunday supper.
804
00:27:05,767 --> 00:27:09,367
Using ingredients
that are colder
than a winter in Mongolia
805
00:27:09,367 --> 00:27:14,233
because you only get to shop
in the frozen section.
806
00:27:14,233 --> 00:27:18,033
Chef Brett, I want to gage
how confident you really are.
807
00:27:18,033 --> 00:27:22,467
By wagering a portion
of your winnings
on this cook.
808
00:27:22,467 --> 00:27:26,567
Chef Brett, anywhere
from $2000 to $5000
809
00:27:26,567 --> 00:27:28,000
you can bet on this cook.
810
00:27:28,567 --> 00:27:29,533
You bet five thousand.
811
00:27:29,533 --> 00:27:31,500
You win. You walk out
of here with 20 grand.
812
00:27:32,166 --> 00:27:33,266
You bet 5000 lose.
813
00:27:33,266 --> 00:27:34,333
You walk out
of here with $10000.
814
00:27:34,333 --> 00:27:35,266
What do I get?
815
00:27:35,266 --> 00:27:36,600
You get whatever he bets.
816
00:27:37,100 --> 00:27:38,467
How much
you want to wager?
817
00:27:38,467 --> 00:27:40,200
[intense music playing]
818
00:27:41,166 --> 00:27:43,000
Let's send it.
Let's go home
with 20 grand.
819
00:27:43,000 --> 00:27:44,100
Let's send the five.
820
00:27:44,100 --> 00:27:45,500
Send it for five.
821
00:27:45,767 --> 00:27:46,934
Full send.
822
00:27:46,934 --> 00:27:49,467
Now with that--
See, when you make
that kind of offer.
823
00:27:49,467 --> 00:27:52,033
I want to give you a chance
to shop the entire market.
824
00:27:52,033 --> 00:27:52,934
What?
825
00:27:52,934 --> 00:27:54,834
-What?
-Ho ho ho.
826
00:27:54,834 --> 00:27:56,634
Hunter, bring out
what we have for him.
827
00:27:56,634 --> 00:27:57,634
That means
that something
828
00:27:57,634 --> 00:27:58,433
bad's gonna happen now.
829
00:27:58,433 --> 00:28:01,266
See, sister negativity
over there.
830
00:28:01,266 --> 00:28:02,567
Hunter, what
do you have for him?
831
00:28:02,567 --> 00:28:05,867
[Hunter] We're givers.
This is grocery list.
832
00:28:05,867 --> 00:28:08,100
Good things.
These are good things.
833
00:28:08,467 --> 00:28:09,200
Look at it.
834
00:28:09,200 --> 00:28:12,934
[Guy] An item
from aisle one.
835
00:28:12,934 --> 00:28:14,667
-[Antonia] Yay!
-[Brett] All right.
836
00:28:14,667 --> 00:28:16,266
I like produce.
837
00:28:16,266 --> 00:28:18,967
Also something red.
838
00:28:18,967 --> 00:28:20,367
Like stake?
839
00:28:20,367 --> 00:28:22,000
Like no protein.
840
00:28:22,967 --> 00:28:25,166
And an item for $3.99.
841
00:28:25,967 --> 00:28:28,133
All right. Interpretive
dance your question.
842
00:28:28,133 --> 00:28:30,000
[laughing]
843
00:28:30,000 --> 00:28:34,166
If you can interpretive
dance your question
I'll potentially answer it.
844
00:28:34,333 --> 00:28:35,367
Oaky.
845
00:28:37,166 --> 00:28:38,133
Red.
846
00:28:38,133 --> 00:28:40,800
[grunting]
847
00:28:44,467 --> 00:28:45,533
[laughing]
848
00:28:45,533 --> 00:28:50,433
You air that
no matter what happens
on the planet.
849
00:28:50,433 --> 00:28:51,767
What was I asking?
850
00:28:51,767 --> 00:28:53,400
"Can you get some pig?"
851
00:28:54,433 --> 00:28:55,867
No, you can't get pig.
852
00:28:55,867 --> 00:28:58,433
So only the proteins
are in the frozen food aisle?
853
00:28:58,433 --> 00:28:59,667
No other proteins.
854
00:28:59,667 --> 00:29:01,567
An item from aisle one,
855
00:29:01,567 --> 00:29:04,567
something red,
except for a protein.
856
00:29:04,567 --> 00:29:07,500
-And an item for $3.99
you can go.
-[bell dings]
857
00:29:08,533 --> 00:29:09,767
[laughing]
858
00:29:09,767 --> 00:29:11,166
Rude!
859
00:29:11,166 --> 00:29:12,667
[grunts]
860
00:29:14,867 --> 00:29:17,533
Game two, game face.
861
00:29:17,533 --> 00:29:19,667
We have to make
a Sunday supper.
862
00:29:19,667 --> 00:29:21,533
Everything I can get
has to be frozen,
863
00:29:21,533 --> 00:29:24,467
except we can get three items
from the grocery list.
864
00:29:24,467 --> 00:29:26,166
Something red,
something red.
865
00:29:26,166 --> 00:29:27,867
I know exactly
where I'm going.
866
00:29:27,867 --> 00:29:29,867
By the time you finish
saying the word "red,"
867
00:29:29,867 --> 00:29:31,233
my mind's already
thinking tomatoes.
868
00:29:31,233 --> 00:29:33,467
When I was living
in the Tuscan countryside,
869
00:29:33,467 --> 00:29:35,166
Sunday supper
was a big thing.
870
00:29:35,166 --> 00:29:39,667
One of my favorite
dishes was a spicy
tomato seafood stew.
871
00:29:39,667 --> 00:29:40,867
All right.
872
00:29:40,867 --> 00:29:42,767
A can of tomatoes
and fresh tomatoes
873
00:29:42,767 --> 00:29:44,367
are a completely
different product.
874
00:29:44,367 --> 00:29:46,867
And a can of tomatoes
when you're making a stew
875
00:29:46,867 --> 00:29:48,467
can sometimes bring
a little more flavor.
876
00:29:48,467 --> 00:29:51,066
Sunday supper
for many people,
877
00:29:51,066 --> 00:29:53,567
always has some sort
of like tomato based sauce
878
00:29:53,567 --> 00:29:55,667
involved in it.
It's a kind of a layup.
879
00:29:55,667 --> 00:29:58,033
[Brett] I'm gonna use
New Zealand green mussels.
880
00:29:58,033 --> 00:29:59,567
I'm gonna use
lobster tails
881
00:29:59,567 --> 00:30:02,033
because I really want
that crustacean flavor.
882
00:30:02,033 --> 00:30:03,667
That briny sea flavor.
883
00:30:04,233 --> 00:30:06,333
An item for $3.99.
884
00:30:06,333 --> 00:30:09,567
You know what goes better
with a tomato stew
than good sourdough?
885
00:30:09,867 --> 00:30:11,367
There we go.
886
00:30:11,367 --> 00:30:13,667
-Garlic toast,
garlic bread?
-Yeah maybe.
887
00:30:13,667 --> 00:30:15,433
Something from
aisle one.
888
00:30:15,433 --> 00:30:17,166
What do we want?
What do we want?
889
00:30:17,166 --> 00:30:18,634
And then I go over
to produce.
890
00:30:18,634 --> 00:30:19,567
All right.
891
00:30:19,567 --> 00:30:21,533
This is the decision
should I grab herbs?
892
00:30:21,533 --> 00:30:24,367
Should I grab onions?
Should I grab this
that, the others--
893
00:30:24,367 --> 00:30:26,000
I can work with leeks?
894
00:30:26,000 --> 00:30:30,066
I decide on leeks
because I know I can use
leeks in multiple ways.
895
00:30:30,066 --> 00:30:32,867
I can use them to start
my tomato stew.
896
00:30:32,867 --> 00:30:35,066
And I know I can charm
and put them on top.
897
00:30:35,066 --> 00:30:36,100
Okay.
898
00:30:36,367 --> 00:30:37,667
All right.
899
00:30:37,667 --> 00:30:40,333
And then there's noodles
in the freezer section.
900
00:30:40,333 --> 00:30:42,467
Can't go to get pasta
or make pasta,
901
00:30:42,467 --> 00:30:46,266
so I'm gonna use
these prepackaged
noodles in my stew.
902
00:30:46,266 --> 00:30:48,667
Garlic, basil.
903
00:30:49,467 --> 00:30:51,634
The stakes are
so much bigger now.
904
00:30:51,634 --> 00:30:52,400
All right.
905
00:30:52,400 --> 00:30:55,367
I won 15,000
in the first round,
906
00:30:55,367 --> 00:30:57,667
so I'm betting 5000
in the second round.
907
00:30:57,667 --> 00:30:59,967
So that I can go
home with $20,000.
908
00:30:59,967 --> 00:31:01,700
That will do
everything there.
909
00:31:02,166 --> 00:31:03,567
Why do you hate me?
910
00:31:03,567 --> 00:31:05,467
It's like a personal
favorite time
911
00:31:05,467 --> 00:31:06,934
when Antonia
is on the show.
912
00:31:06,934 --> 00:31:09,300
[groaning] Oh, my God!
913
00:31:11,467 --> 00:31:13,433
I don't like frozen food.
914
00:31:13,433 --> 00:31:14,767
You have to defrost
everything.
915
00:31:14,767 --> 00:31:18,634
My strategy is to listen
to Guy Fieri's words,
916
00:31:18,634 --> 00:31:21,467
and like, listen to them good,
So he's like Sunday supper.
917
00:31:21,467 --> 00:31:22,867
I'm like, I got it.
918
00:31:24,100 --> 00:31:25,667
What my daughter and I
like to eat on a Sunday.
919
00:31:25,667 --> 00:31:28,233
We always do, like,
fried chicken and waffles.
920
00:31:28,934 --> 00:31:30,533
Shrimp is in the frozen
food section.
921
00:31:30,533 --> 00:31:31,300
There's biscuits
in there,
922
00:31:31,300 --> 00:31:32,867
and I was like,
I can do a play
923
00:31:32,867 --> 00:31:34,467
on fried
shrimp and biscuits.
924
00:31:34,467 --> 00:31:36,533
but in the same realm
of like chicken and waffles.
925
00:31:36,533 --> 00:31:38,867
[Guy] Why do you need
that many bags of shrimp?
926
00:31:40,133 --> 00:31:41,467
-Shrimp?
-Oh, yup.
927
00:31:41,467 --> 00:31:43,667
Antonia's going
with shrimp
928
00:31:43,667 --> 00:31:44,734
[Antonia] And then keeping
sort of in that,
929
00:31:44,734 --> 00:31:47,767
like Southern style
of like curing sweet potatoes.
930
00:31:47,767 --> 00:31:49,567
What aisles
of honey down.
931
00:31:50,333 --> 00:31:51,967
Now I have to grab
something that's $3.99.
932
00:31:51,967 --> 00:31:55,467
$4.99, $3.99
black molasses
933
00:31:56,467 --> 00:31:59,567
$3.39, 3.99!
934
00:32:01,000 --> 00:32:02,867
[Stephanie] She just
grabbed pancake syrup.
935
00:32:02,867 --> 00:32:04,867
-[Mei] No.
-But not even
real maple syrup.
936
00:32:04,867 --> 00:32:07,467
She grabbed
like pancake syrup.
937
00:32:07,467 --> 00:32:10,166
It just seems a little
out of left field to me.
938
00:32:10,166 --> 00:32:12,166
I'm just more curious
of where she's gonna--
939
00:32:12,166 --> 00:32:13,700
-What she's gonna cook.
-[Stephanie] Do with this.
940
00:32:14,867 --> 00:32:16,734
3.99 maple syrup
is gonna be
941
00:32:16,734 --> 00:32:19,233
made into a chili
maple butter
942
00:32:19,233 --> 00:32:20,767
that's going
to basically dredge
943
00:32:20,767 --> 00:32:22,166
the outside
of my biscuit.
944
00:32:22,166 --> 00:32:23,033
Red.
945
00:32:23,033 --> 00:32:24,600
I have to grab
something that's red.
946
00:32:24,600 --> 00:32:26,667
I'll get some fresnos
because that will be like
inside the butter
947
00:32:26,667 --> 00:32:27,800
that I'm gonna
use for the biscuit.
948
00:32:28,367 --> 00:32:29,533
Something from aisle one.
949
00:32:29,533 --> 00:32:30,634
Let's get some arugula
950
00:32:30,634 --> 00:32:32,667
and because I just want
to have a nice fresh salad
951
00:32:32,667 --> 00:32:34,567
to go along with my fried
shrimp and my biscuits.
952
00:32:34,567 --> 00:32:37,000
Her shop seems
all over the place.
953
00:32:37,000 --> 00:32:39,333
We may not have
any idea what she's doing.
954
00:32:39,333 --> 00:32:42,266
-She definitively knows
what she's doing.
-Right.
955
00:32:42,266 --> 00:32:45,533
This one's hard, like I never
want to take five grand away
from somebody.
956
00:32:45,533 --> 00:32:47,667
That being said,
I don't like to lose.
957
00:32:47,667 --> 00:32:48,767
I get very upset.
958
00:32:51,467 --> 00:32:53,233
[Guy] Twenty five minutes.
959
00:32:53,233 --> 00:32:55,100
What are you making?
Chicken waffles.
960
00:32:55,100 --> 00:32:57,367
Well, no,
I'm doing fried shrimp,
961
00:32:57,367 --> 00:33:00,066
-uh, biscuit,
maple honey butter.
-Got it.
962
00:33:00,066 --> 00:33:02,000
The first thing I need to do
is take the shrimp,
963
00:33:02,000 --> 00:33:04,166
put it in some water
so it can start to defrost.
964
00:33:04,166 --> 00:33:05,567
And then I get the biscuits
in the oven.
965
00:33:05,567 --> 00:33:07,166
Those are gonna
take the longest.
966
00:33:09,634 --> 00:33:10,567
While the biscuits
are in the oven.
967
00:33:10,567 --> 00:33:12,233
I start working on my
sweet potato puree.
968
00:33:12,233 --> 00:33:14,867
So inside of a pot,
I put a little bit of water
969
00:33:14,867 --> 00:33:16,567
with some coconut
and some butter.
970
00:33:16,567 --> 00:33:18,133
And then I add
the sweet potatoes to that.
971
00:33:18,133 --> 00:33:19,767
Frozen pureed ginger.
972
00:33:19,767 --> 00:33:20,867
And just allow the puree
973
00:33:20,867 --> 00:33:22,834
to kind of soften
and come together.
974
00:33:22,834 --> 00:33:25,367
I'm here a lot
in Flavortown,
and I like to win.
975
00:33:25,367 --> 00:33:26,900
All fair in love and war.
976
00:33:27,233 --> 00:33:28,400
Sorry, Brett.
977
00:33:31,934 --> 00:33:32,967
Well done.
978
00:33:34,467 --> 00:33:36,166
[Brett] Lobster tails.
979
00:33:36,166 --> 00:33:38,233
When I get to my station,
I start going.
980
00:33:38,233 --> 00:33:40,667
Getting my lobster tails
and my mussels thawed out
981
00:33:40,667 --> 00:33:42,266
so that I can start
building this stew.
982
00:33:42,266 --> 00:33:43,433
What are we
looking at, Chef?
983
00:33:43,433 --> 00:33:45,667
Lobster tails,
green lipped mussels.
What else we got?
984
00:33:45,667 --> 00:33:47,934
We're getting
some aromatics
going in a pan,
985
00:33:47,934 --> 00:33:50,667
then we're gonna start
building a tomato stew
for all that seafood.
986
00:33:50,667 --> 00:33:51,734
Fantastic.
987
00:33:51,734 --> 00:33:54,133
Nothing brings
people together
like tomato stew.
988
00:33:54,133 --> 00:33:55,767
-I agree.
-That's Sunday.
989
00:33:55,767 --> 00:33:56,867
Yeah, that's very Sunday.
990
00:33:56,867 --> 00:33:59,767
So one thing that
I really like to do
991
00:33:59,767 --> 00:34:02,567
any time that I have
good leeks on hand
992
00:34:02,567 --> 00:34:04,333
is I like to actually
char them.
993
00:34:04,333 --> 00:34:06,634
Serve chard,
leeks on top,
994
00:34:06,634 --> 00:34:09,033
I'll tell you what I never
expected from chef Brett
995
00:34:09,033 --> 00:34:11,166
the one item
I'm grabbing from--
996
00:34:11,166 --> 00:34:13,133
from the produce aisle.
And I'm grabbing a leek?
997
00:34:13,133 --> 00:34:15,533
How often do you think
the leeks get grabbed
in Flavortown market?
998
00:34:15,533 --> 00:34:17,266
-I love me some leek.
-[Stephanie] Right.
999
00:34:17,266 --> 00:34:20,467
When you're making a sauce,
you need an onion base.
1000
00:34:20,467 --> 00:34:22,567
[Brett] Next,
I'm gonna go ahead
and get my stew going.
1001
00:34:22,567 --> 00:34:25,967
In a large saute pan,
I have all my
aromatic sweating.
1002
00:34:25,967 --> 00:34:27,767
That's the garlic,
my leeks.
1003
00:34:27,767 --> 00:34:29,567
We're gonna add in
our tomatoes here.
1004
00:34:31,734 --> 00:34:33,500
Gonna add in
our muscles now,
1005
00:34:34,667 --> 00:34:37,266
Really gonna let them
stew down in that cook.
1006
00:34:37,266 --> 00:34:39,867
I'm trying so hard
to keep my horse
blinders on
1007
00:34:39,867 --> 00:34:42,233
and just not look
at what Chef Antonia
is doing.
1008
00:34:42,233 --> 00:34:45,467
'Cause I know Chef Antonia
is gonna bring her best.
1009
00:34:45,467 --> 00:34:47,333
I'm gonna do whatever
it takes to win.
1010
00:34:47,333 --> 00:34:49,266
We just want to get
that meat good and seared,
1011
00:34:49,266 --> 00:34:52,834
and then we'll throw
the shells into our butter.
1012
00:34:52,834 --> 00:34:55,800
Because there's no better
flavor development
than lobster and butter.
1013
00:34:58,133 --> 00:34:59,533
[Antonia] I'm gonna work
on my maple butter,
1014
00:34:59,533 --> 00:35:01,166
take some unsalted butter
1015
00:35:01,166 --> 00:35:04,300
and that really
sugary maple syrup.
1016
00:35:06,000 --> 00:35:07,667
I take some fresnos,
then chop them up,
1017
00:35:07,667 --> 00:35:09,133
throw the Fresno's in there.
1018
00:35:11,567 --> 00:35:13,567
I start to build my salad,
1019
00:35:13,567 --> 00:35:15,066
I put my arugula
in the bowl
1020
00:35:15,066 --> 00:35:17,467
and hot red wine vinegar
to the fresnos
1021
00:35:17,467 --> 00:35:18,900
so that they
can start to pickle.
1022
00:35:19,867 --> 00:35:21,734
So now I'm gonna
work on my shrimp.
1023
00:35:21,734 --> 00:35:23,967
Dredge it in a little bit
of regular flour
1024
00:35:23,967 --> 00:35:26,867
and then throw that
into my wet flour mixture
1025
00:35:26,867 --> 00:35:28,500
and then they go
right into the fryer.
1026
00:35:32,734 --> 00:35:36,133
Chef's 16 minutes,
16 to be plated.
1027
00:35:37,333 --> 00:35:38,300
[Brett] My soup is going.
1028
00:35:38,300 --> 00:35:40,767
So now we're gonna add in
our lobster tails,
1029
00:35:40,767 --> 00:35:42,033
including all the butter.
1030
00:35:42,033 --> 00:35:43,867
So we're gonna
pour all that in.
1031
00:35:43,867 --> 00:35:45,467
We got all that
cooked down.
1032
00:35:45,467 --> 00:35:48,000
And now we want to thicken
that a little bit.
1033
00:35:48,567 --> 00:35:50,166
So we're gonna go grab
our bread.
1034
00:35:50,166 --> 00:35:51,567
Chef, what's that bread for?
1035
00:35:51,567 --> 00:35:54,100
That's gonna go
in the tomato stew
to help thicken it
1036
00:35:54,100 --> 00:35:55,834
-and give it that rich,
full body flavor.
-Amazing.
1037
00:35:55,834 --> 00:35:57,367
[Brett] So we're
gonna add that in
1038
00:35:57,367 --> 00:35:59,567
and then we'll really
work that around.
1039
00:36:01,533 --> 00:36:03,233
Are we worried?
1040
00:36:03,233 --> 00:36:06,133
The shellfish
has been in that pot...
1041
00:36:06,133 --> 00:36:07,166
For a long time,
1042
00:36:07,166 --> 00:36:08,433
-and gonna be rubbery.
-[Eric] And are we worried
1043
00:36:08,433 --> 00:36:10,333
that it's going to be
overcooked?
1044
00:36:10,333 --> 00:36:12,233
[Brett] I wanted to compete
on Guy's Grocery Games
1045
00:36:12,233 --> 00:36:14,567
so that I could show
my wife, Savannah,
1046
00:36:14,567 --> 00:36:16,266
that all my
countless hours
1047
00:36:16,266 --> 00:36:18,166
working in kitchens
is paying off.
1048
00:36:18,166 --> 00:36:19,634
I want to bring
home that money.
1049
00:36:19,634 --> 00:36:21,867
I want to have the wedding
of her dreams.
1050
00:36:21,867 --> 00:36:24,634
And now we want to finish that
in our tomato sauce as well.
1051
00:36:24,634 --> 00:36:26,166
Because this right here,
1052
00:36:26,166 --> 00:36:27,734
this is enough to feed
my whole family.
1053
00:36:27,734 --> 00:36:28,934
I don't know
about you guys.
1054
00:36:28,934 --> 00:36:31,467
[Guy] Get your plates.
Gotta get plated.
Two and a half!
1055
00:36:33,667 --> 00:36:35,066
[Antonia] I pulled biscuits
out of the oven.
1056
00:36:35,066 --> 00:36:37,066
They're nice and fluffy
and golden brown.
1057
00:36:38,133 --> 00:36:39,567
The shrimp
look golden brown.
1058
00:36:39,567 --> 00:36:43,433
It's like shrimp,
sweet potato biscuit.
1059
00:36:43,433 --> 00:36:46,166
That arugula and pickled
Fresno chili salad,
1060
00:36:46,166 --> 00:36:48,667
is something red
and something from aisle one.
1061
00:36:48,667 --> 00:36:51,367
With all of that beautiful
maple chili butter.
1062
00:36:51,667 --> 00:36:52,600
Something $3.99.
1063
00:36:52,600 --> 00:36:54,734
This is 100%
what I would make at home,
1064
00:36:54,734 --> 00:36:56,333
Except that
everything's frozen.
1065
00:36:56,333 --> 00:36:57,567
Ninety seconds.
1066
00:36:57,567 --> 00:36:59,266
Chefs, 90 sec.
1067
00:36:59,266 --> 00:37:00,700
[Brett] I'm going to go
ahead and get
1068
00:37:02,166 --> 00:37:04,767
a good bit of noodles
on the bottom.
1069
00:37:04,767 --> 00:37:07,467
These New Zealand
green mussels,
the lobster tail.
1070
00:37:07,467 --> 00:37:09,333
We're getting our
chard leeks in here,
1071
00:37:09,333 --> 00:37:11,667
I add grilled
sourdough bread,
1072
00:37:11,667 --> 00:37:13,734
I mean, this is just
screaming Sunday supper
1073
00:37:13,734 --> 00:37:18,467
[Guy] Five, four,
three, two, one.
1074
00:37:18,934 --> 00:37:20,233
That's it. Stop working.
1075
00:37:20,233 --> 00:37:21,567
[Stephanie] Good job, Chefs.
1076
00:37:21,567 --> 00:37:22,767
All right.
1077
00:37:23,867 --> 00:37:24,867
[exhales]
1078
00:37:26,100 --> 00:37:27,367
That was a lot
1079
00:37:28,667 --> 00:37:30,367
This is it. Game two
of the frozen food feast.
1080
00:37:30,367 --> 00:37:31,834
A little game
of beat the judges.
1081
00:37:31,834 --> 00:37:33,467
Our buddy over here,
1082
00:37:33,467 --> 00:37:35,567
Brett won 15 grand.
1083
00:37:35,567 --> 00:37:37,433
Called out to Antonia Lofaso.
1084
00:37:37,433 --> 00:37:39,000
They got to play
grocery lists.
1085
00:37:39,000 --> 00:37:40,066
Chef. Brett,
you're up first.
1086
00:37:40,066 --> 00:37:41,166
What have you made
the judges?
1087
00:37:41,166 --> 00:37:43,000
So for our Sunday feast,
I want to do
1088
00:37:43,000 --> 00:37:44,634
something that I know
brings everyone
1089
00:37:44,634 --> 00:37:46,166
around the table
in my household.
1090
00:37:46,166 --> 00:37:48,433
So we have
tomato stew.
1091
00:37:48,433 --> 00:37:50,266
And we wanted to really
exemplify shellfish.
1092
00:37:50,266 --> 00:37:53,066
We have New Zealand
green mussels,
1093
00:37:53,066 --> 00:37:54,867
some lobster tails
in there as well
1094
00:37:54,867 --> 00:37:56,166
for the something red.
1095
00:37:56,166 --> 00:37:57,767
I used canned tomatoes.
1096
00:37:57,767 --> 00:37:59,867
For something from
the produce section.
1097
00:37:59,867 --> 00:38:01,533
I want some
fresh leeks in there.
1098
00:38:01,533 --> 00:38:04,467
Put some grilled sourdough
not only around the plate
1099
00:38:04,467 --> 00:38:06,000
to help soak that sauce up,
1100
00:38:06,000 --> 00:38:08,200
but in the actual stew
to give it body and texture.
1101
00:38:10,567 --> 00:38:12,467
Chef. Great shop.
1102
00:38:12,467 --> 00:38:14,834
Lobsters, mussels.
Delicious.
1103
00:38:14,834 --> 00:38:17,266
The leek confused me
at the time.
1104
00:38:17,266 --> 00:38:19,100
I mean, sometimes you just
got to leek it alone.
1105
00:38:19,367 --> 00:38:20,133
[chuckles]
1106
00:38:20,133 --> 00:38:22,333
[Eric] The flavor
is fantastic,
1107
00:38:22,333 --> 00:38:25,667
but it didn't bring much
additional complexity
1108
00:38:25,667 --> 00:38:27,133
that I was looking for.
1109
00:38:27,133 --> 00:38:29,834
I love the grilled bread
addition to the sauce.
1110
00:38:29,834 --> 00:38:31,867
It gave it
a nice viscosity.
1111
00:38:31,867 --> 00:38:33,333
The spice is fantastic.
1112
00:38:33,333 --> 00:38:35,567
The only
negative for me
1113
00:38:35,567 --> 00:38:37,333
is the noodles
are a little bit overcooked.
1114
00:38:37,333 --> 00:38:38,967
I think you may
have added it
1115
00:38:38,967 --> 00:38:42,033
a little bit too early
into the sauce.
1116
00:38:42,033 --> 00:38:44,800
This dish definitely screams
Sunday supper to me.
1117
00:38:45,533 --> 00:38:46,934
The bread
is a great addition
1118
00:38:46,934 --> 00:38:48,367
to slop up
that delicious sauce
1119
00:38:48,367 --> 00:38:49,266
that you took
the time to make.
1120
00:38:49,266 --> 00:38:51,033
Just when you're making
a dish like this,
1121
00:38:51,033 --> 00:38:52,767
maybe putting
the noodles down first
1122
00:38:52,767 --> 00:38:55,467
and then the sauce over top
so that it doesn't overcook
1123
00:38:55,467 --> 00:38:56,767
the noodles in the sauce.
1124
00:38:56,767 --> 00:38:57,767
Thank you.
1125
00:38:57,767 --> 00:38:59,767
All right, up next,
Chef Antonia.
[chuckles]
1126
00:38:59,767 --> 00:39:00,734
What do you have for us?
1127
00:39:00,734 --> 00:39:01,867
Instead of doing
like chicken and waffles?
1128
00:39:01,867 --> 00:39:03,233
I did like shrimp
and biscuits.
1129
00:39:03,233 --> 00:39:05,567
And so you have
like the fried shrimp.
1130
00:39:05,567 --> 00:39:07,266
You have the biscuit
that's smothered
1131
00:39:07,266 --> 00:39:10,467
in a maple butter
fresno sauce,
1132
00:39:10,467 --> 00:39:11,867
a little side
of sweet potato
1133
00:39:11,867 --> 00:39:13,367
that I cooked with some
coconut milk
1134
00:39:13,367 --> 00:39:14,333
and a little bit
of ginger.
1135
00:39:14,333 --> 00:39:15,734
And then a very
simple salad
1136
00:39:15,734 --> 00:39:17,266
of arugula and some
pickled fresnos.
1137
00:39:17,266 --> 00:39:18,500
Just for some relief,
1138
00:39:19,166 --> 00:39:20,266
You're such a good cook.
1139
00:39:20,266 --> 00:39:22,467
-Thanks.
-I love eating your food
1140
00:39:22,467 --> 00:39:24,567
because everything that you do
is super well executed.
1141
00:39:24,567 --> 00:39:26,867
And this is--
is just like that.
1142
00:39:26,867 --> 00:39:30,200
This shrimp is cooked
perfectly, it's juicy.
1143
00:39:30,200 --> 00:39:32,066
The sweet potato
puree is great.
1144
00:39:32,066 --> 00:39:33,767
I feel like
I'm in a Southern home.
1145
00:39:33,767 --> 00:39:34,767
I love a frozen biscuit.
1146
00:39:34,767 --> 00:39:37,834
I think it's a great hack
for a Sunday supper
1147
00:39:37,834 --> 00:39:40,533
that maple butter
is the star on this plate.
1148
00:39:40,533 --> 00:39:43,233
The only thing that
I wish I had more of
1149
00:39:43,567 --> 00:39:44,934
was something red,
1150
00:39:44,934 --> 00:39:46,567
more of that,
something red on the plate.
1151
00:39:46,567 --> 00:39:48,867
[Stephanie] Whenever
I sell waffles or pancakes,
1152
00:39:48,867 --> 00:39:51,533
I always put syrup
and butter all over
the top for the guest.
1153
00:39:51,533 --> 00:39:52,734
-What did you call it?
-Syrup.
1154
00:39:52,734 --> 00:39:54,033
Not, you didn't
call syrup.
1155
00:39:54,033 --> 00:39:57,066
-Syrup.
-Syrup.
1156
00:39:57,066 --> 00:39:59,100
-Syrup.
-Syrup. [chuckles]
1157
00:39:59,100 --> 00:40:00,000
Syrup.
1158
00:40:00,000 --> 00:40:01,367
-How do you say?
-Syrup.
1159
00:40:01,367 --> 00:40:02,533
Not Seerup.
1160
00:40:02,533 --> 00:40:03,867
We all just said syrup.
1161
00:40:03,867 --> 00:40:05,533
-You're the only
one saying, syrup.
-Syrup.
1162
00:40:05,533 --> 00:40:07,166
Antonia and I are gonna
talk about syrup
1163
00:40:07,166 --> 00:40:09,033
for another few seconds,
if that's okay.
1164
00:40:09,033 --> 00:40:10,200
Syrup.
1165
00:40:10,200 --> 00:40:12,867
The syrup in your butter,
1166
00:40:12,867 --> 00:40:16,567
along with the spice
makes it that comfort meal.
1167
00:40:16,567 --> 00:40:18,667
But it just feels like
you played it a little safe.
1168
00:40:18,667 --> 00:40:20,367
You used
a frozen biscuit.
1169
00:40:20,367 --> 00:40:21,567
It's not really
all coming together.
1170
00:40:21,567 --> 00:40:23,367
It does seem Sunday supper.
1171
00:40:23,367 --> 00:40:24,600
But it's just a little safe.
1172
00:40:25,667 --> 00:40:28,066
All right. Thank you
very much, Chefs.
1173
00:40:28,066 --> 00:40:29,467
We'll send you back
to the kitchens,
1174
00:40:29,467 --> 00:40:31,100
and we'll call you
when we have a decision.
1175
00:40:33,834 --> 00:40:34,800
[exhales]
1176
00:40:35,467 --> 00:40:36,667
Some pretty
dynamite dishes.
1177
00:40:36,667 --> 00:40:38,033
Both dishes
were really strong.
1178
00:40:38,033 --> 00:40:39,967
You know, Brett,
the overcooking of the pasta
1179
00:40:39,967 --> 00:40:42,467
was such a miss with
those noodles
because they're frozen.
1180
00:40:42,467 --> 00:40:44,000
They need, like
one second to cook.
1181
00:40:44,000 --> 00:40:45,333
I thought the sauce,
1182
00:40:45,333 --> 00:40:46,967
the shellfish, the bread,
1183
00:40:46,967 --> 00:40:48,667
were all so great.
1184
00:40:48,667 --> 00:40:50,333
If I had to knock
Antonia on anything,
1185
00:40:50,333 --> 00:40:52,100
it would be that
she played it safe.
1186
00:40:52,100 --> 00:40:53,667
-Yes.
-I mean, it's close.
1187
00:40:53,667 --> 00:40:55,367
It's-- It's very close.
1188
00:40:55,367 --> 00:40:56,800
It is really close.
1189
00:41:05,033 --> 00:41:07,066
They were great dishes,
1190
00:41:07,066 --> 00:41:10,266
these two chefs
knocked it out of the park
with this Sunday supper.
1191
00:41:10,266 --> 00:41:14,133
Unfortunately,
one chef goes home
and the winner is...
1192
00:41:16,667 --> 00:41:18,467
Congratulations...
1193
00:41:19,533 --> 00:41:20,967
Chef Antonia.
1194
00:41:21,533 --> 00:41:22,700
Well done, right.
1195
00:41:23,033 --> 00:41:24,467
[muffled speaking]
1196
00:41:24,467 --> 00:41:28,467
Brett, I tell you this,
you had it.
1197
00:41:28,467 --> 00:41:30,634
-Where did you miss it?
-The noodles were overcooked.
1198
00:41:30,634 --> 00:41:31,333
The pasta killed you.
1199
00:41:31,333 --> 00:41:33,433
-Yeah.
-[Guy] You had 15,000.
1200
00:41:33,433 --> 00:41:35,467
You bet five.
That will put you down to ten.
1201
00:41:35,467 --> 00:41:39,233
Ten thousand for you
Antonia Lofaso
So $5000 for you.
1202
00:41:39,233 --> 00:41:41,266
And there you go.
Thank you very much.
1203
00:41:41,266 --> 00:41:43,834
[Brett] I'm a little
disappointed in myself
about the noodles,
1204
00:41:43,834 --> 00:41:46,567
but I'm going home
with $10,000.
1205
00:41:46,567 --> 00:41:49,166
I get to give Savannah
the wedding of her dreams.
1206
00:41:49,166 --> 00:41:50,567
This has been awesome.
1207
00:41:50,567 --> 00:41:51,667
[Guy] So there you have it.
1208
00:41:51,667 --> 00:41:53,367
Join us next time
Triple G.
1209
00:41:53,367 --> 00:41:56,233
Where the best chefs
win cold, hard cash.
1210
00:41:56,567 --> 00:41:58,367
Adios. [chuckles]
1211
00:41:58,867 --> 00:41:59,767
Well done.