Flavortown Market has the freshest meats and produce
you can imagine.
But sometimes, just like in real life,
-it's not available. -[buzzer sounds]
And you got to work with what you got, right?
-How about frozen food? -[ice cracking]
[Guy] Tonight, three chill-seekers
will have to make dishes
using only ingredients from the frozen food section.
What?
-That's cold. -That is cold.
[Guy] But the gnarliest part will be
when the leading chef has to go head to head
in a second frozen-food round
with one of the judges.
It's terrifying.
Here we go.
[Guy] It's a Frozen Food Feast: Beat The Judges
right now on Triple G.
It's going to be so cool.
So let's meet our totally chill chef.
First up, Fazion McGee,
the chef and caterer who grew up flipping frozen meals
into delicious dishes for his family,
and now chefs it up for a living.
-Hey. I'm so excited. -Looking good.
Next, we got Brett Wagner,
co-executive chef at an upscale restaurant
on Florida's Gulf Coast,
who spends his free time
competing in extreme endurance events.
Extreme endurance, extreme shopping.
Happy to be here. Go get it, boss.
-Let's do this. -Let's do this.
And finally, Natalie Rosen,
chef and co-owner
of an award-winning restaurant in Nova Scotia,
who freezes seasonal ingredients
to make fresh-tasting dishes
in the Canadian winter.
Redheads rule. Go get them, chef.
-All right, Chef, let's do this thing. -Let's do it.
Oh, you three have a lot in common.
Talented chefs that aren't afraid to take on a challenge.
That's why you're here.
You like to take on a challenge.
Good news is
whoever wins tonight's first challenge
will automatically win 15,000 bucks.
-So that's the thing that you got to focus on. -Hell yeah.
-Yeah. -[Guy] Bad news is
the other two chefs will be checking out.
That's it. Flat and simple.
-If you win... -[tense music playing]
...you automatically go into round two,
and you're going to take on a brand new opponent.
-Who's that? -Who we got?
That'll be one of the judges.
-Oh. -So you'd either be taking on
master of both high-end and comfort food,
the one and only Eric "Greeny" Greenspan,
award-winning restaurateur,
iron chef, Stephanie Izard,
or just that TOC champ, Mei Lin.
No big deal.
You beat one of them,
and you could be rolling out of Flavortown Market
with up to 20,000 bucks
and bragging rights for a long time.
But before we get ahead of ourselves,
let's just get into the responsibility that you have.
You've got to win the first round.
Time to go big or really actually go home.
I want to see you all shine for this first round.
[tense music playing]
I want you to make something
close to your coastal hearts.
I want you to make...
...you best seafood dish.
-Easy. -Let's do it.
It's Virginia. [chuckling] Let's do it.
I want you to do something you're comfortable with
so you don't freeze under pressure.
[music crawls to stop]
We are going to play a little...
[dramatic music picks back up]
...frozen food feud.
We have an awesome selection of frozen seafood here
in Flavortown Market.
Bad news is
every other ingredient you use in your dish
must also come from the frozen food section.
-That's cold. -That is cold.
30 minutes
to shop,
then thaw, prepare, and plate your best seafood dish
using only frozen ingredients.
No pressure. Okay.
There are three of you now.
But two of you will be eliminated,
and one of you will go up against a judge
-for big money. -[timer ticking]
You just got to think about that.
And we're going to give you a chance.
We give you the tools to be your own boss.
[Natalie yelps]
[Natalie exclaims]
Tools to be your own boss, you got to show up on time.
[Brett] Only using frozen ingredients
on the Frozen Food Feud is
going to be a challenge,
because living on the Gulf Coast of Florida,
we always have access to fresh seafood.
You want to play with fresh ingredients.
And out of the freezer section,
where do you find fat, acid, all that stuff?
Like, I'm going to have to really get in here.
So when I'm thinking of my best seafood dish,
one of my favorite dishes
that we've ever done at Sage was
seared scallops with minted pea puree.
Scallops.
[Brett] So for my pea puree,
I need to grab something
to add in that fat and richness.
All right, let's see here.
Ice cream.
Vanilla. We want a little bit of mint.
All right, so we're going to sub that in.
I'm grabbing the coconut and lime bars.
Coconut.
That lime's going to give me a little acid.
Bit of rum.
You know, I got to use citrus on my plate.
I live in Florida,
so we have to use the blood orange puree
to make another sauce.
Going back around.
I noticed that there was frozen peaches.
I grew up eating peaches,
and grilled peaches are one of the best things
you can have in Florida.
And then I think we need some herb.
I'm grabbing everything I can get my hands on
that's going to help add flavor.
Ginger, basil.
I'm chomping at the bit
to compete against one of these judges.
It'll prove where my talents are.
Let's go. Bring it on.
All right, and we're off.
[Guy] Seafood dish.
Look at this. A cornucopia.
Shrimp. Lobster.
Tuna. Big scallops.
Who doesn't love ice fishing?
[Natalie exclaiming]
Frozen foods are hard,
and things leach water as they defrost.
If you're not thawing properly,
you risk textural variation that's unpleasant,
like rubberiness.
But I'm from Nova Scotia, Canada,
and we have to freeze our food.
We don't have availability all year round.
So what comes to mind is our signature dish at Fawn,
which is our tuna in green sauce.
Sashimi's a bold choice,
but freezing allows you to capture the product
at its best.
And the least you can do
to a really good product, the better it is.
-In my way. -[Fazion groans]
[Natalie] I'm going to make a green sauce with my tuna.
I grabbed avocado to replace the egg yolk
that I would usually use as an emulsifier
in that sauce.
The herbs that were available that were frozen...
Ginger, garlic, basil.
I definitely need texture on the dish,
so I'm grabbing pomegranate seeds.
I'm a huge citrus person.
Zest, fresh lemon,
-all of these things would be in any sauce that I make. - [buzzer sounds]
I can't do that,
so I grabbed the limeade.
I'm going up against a couple of really talented chefs.
And after that,
if I win against the judges,
so the heat gets turned up
when everything starts to freeze.
[Fazion] I need some flavor.
Frozen food, I think,
"Anything's possible, brother."
Back in the day, growing up, mom had a deep freezer.
And whatever's in that deep freezer is
what you have for the month.
So I'm just very used to making something out of frozen.
When I think about a great seafood dish,
I think about salmon.
Salmon is one of my favorite fish to cook.
I really like to use fish
that gets a good crust on it.
Frozen.
I need a sauce. I need a sauce.
-[Guy] What are you thinking, bud? -I need a sauce.
I'm going to do a glazed salmon
with some type of sweet glaze.
I usually like peach.
Uh, let's do-- Is that peach?
At the Gantt, the peach glazed salmon is
one of the signatures for me.
Being that it's frozen,
you got to pick the way you're going to treat the seafood.
Like, for instance, with the salmon,
salmon's pretty good.
The meatier the fish, the more it stands up.
[Fazion] I like to bring in the Southern vibe.
So I'm grabbing sweet potatoes
because I want to do a puree,
because purees are great with frozen foods.
We have a TOC champ.
We have an Iron Chef champ.
Beating those guys is
one of the biggest bragging rights
you could ever get.
I just want to show that I can keep up.
Salmon.
Got the seasonings. I think we're good.
I don't know who wins
and who's going to go against who,
but are you ready?
I think watching the shops
that these three chefs just did
makes me more excited about frozen.
-It makes me want to get in there. -Yeah.
[Guy] 26 minutes.
[Brett] Get these scallops in here,
'cause those need to be good and thawed.
First thing I got to do is thaw everything out.
I get my scallops underwater,
'cause I know those have to thaw,
and they have to be dry.
Let our bone broth thaw a little bit.
Chef, what's on the menu?
We have seared scallops today,
and we're going to go with a little minted pea puree on that,
using the mint and vanilla ice cream.
[exclaiming] Oh.
Well, you know I'm not missing
the mint chip ice cream opportunity.
[Brett chuckles]
-You feel comfortable with this? -I do.
This is a dish I've served many, many times.
-This has been on many of my menus. -With ice cream?
[chuckling] Not with ice cream,
-but first time for everything. -All right.
So one thing I want to get going right away is
my pea puree.
So we're going to take our green peas
and cook them down
with a little bit of our ice creams here.
And that's going to give our mint flavor
and a little creaminess to our peas.
We're going to start with vanilla here.
Then we're going to add in some mint ice cream as well.
And so this is really just going to add
that mint flavor.
And then we're going to add in one of these coconut bars
to give it just a little bit more of that tropical flavor.
All of these judges are just so talented.
It's daunting because this is one and done.
I mean, you have no choice.
You have to put your best plate forward.
And now we're going to add in our peas.
Mint ice cream?
To me, scallops are like the sugar of the ocean, right?
-Like, that's already sweet. -[Stephanie] Right.
Now I'm getting peas.
-Pretty sweet. -[Stephanie] Sweet.
-[Eric] Cooked in mint ice cream... -[Stephanie chuckles]
-[Stephanie] Sweet. -[Eric]...Very sweet.
-Peaches. -With peaches...
-[both] Sweet. -Right
[Brett] And our peaches also need to be thawing out.
I could win $15,000,
or I could go home.
My reputation is riding
on this [chuckling] frozen seafood food feud dish.
Wow, that's bold.
[tense music playing]
[Guy] 23 minutes.
23 to go.
[Fazion] All right.
Usually that first round, like, you play
-to not lose, right? -Not lose.
[Eric] And this time, they don't have that chance.
Only one of them is going through.
And then their reward is
they got to go up against one of us.
Is that a reward?
It's hot.
First thing I'm thinking is,
who turned the heat up?
Thaw our salmon out.
This isn't get back to your station and cook.
This is get back to your station,
thaw, season, then cook.
So time is of the essence.
There we go.
All right, buddy, talk to me.
Right now, I'm going to make
a peach-glazed salmon.
First thing I'm trying to do is
make this here frozen puree into a glaze.
I think I need to get that on right now.
-All right. -That frozen puree is fantastic.
Those things can bring
a ton of flavor really quickly.
-[Fazion] I'm going to cut this up. -[Mei] Wow.
-So he's just going to town and cutting that open. -[Mei chuckling]
[Fazion] There we go.
That was savage.
[Fazion] Yeah, making it happen.
The key to this glaze is heat.
Where the pepper flakes? Yeah.
Usually I use a little bit of sweet chili sauce,
but working with what we got.
Sweet heat, baby.
That's how I do it.
Now I want to focus on my sweet potato puree.
What the heck is this? [chuckles]
It is very hard to get flavor into things that are frozen,
like frozen sweet potatoes.
So I'm going to go heavy on the garlic.
No, I need some salt, baby.
The reason I'm good at working frozen foods is
'cause frozen foods have always been with me
since I was a kid.
Being the oldest of four,
a lot of times I was always in charge of cooking.
Any of you guys that know about those days
where you're coming home from school
and nobody's home
and you've got to figure it out.
I actually taught myself how to do a lot of things
based off of just trial and error with frozen foods.
It's good.
[Natalie] The first thing I want to get working on is
my tuna defrosting.
[Guy] Chef, you got a good idea what you're doing?
[Natalie] Yeah, I know exactly what I'm doing.
At Fawn, we have a signature dish.
It is raw tuna
with a super green herbaceous sauce
and a chili crisp on top.
-Raw tuna? -Raw.
-Great. -But does frozen tuna do good sashimi?
[Natalie] If you're thawing it right,
the texture is really great.
Looks like she's got it all handled.
She's taking frozen
and presenting it
about as fresh as one's supposed to.
So I'm hoping that the heat from the blender will help
to melt some of this.
While the tuna's defrosting,
I'm going to work on my green sauce.
Instead of the egg yolk, I'm using the avocado.
I add limeade as my acid.
Normally, I'd be grabbing like, fistfuls
of freshly picked herbs.
But for this,
I'm just popping them out of the container.
Because everything is frozen,
there's a lot riding on this green sauce.
If I win the first round,
I take on Eric, Mei, or Stephanie,
it's terrifying.
[Brett] We have Chef Mei Lin,
who just is
an absolute monster in the kitchen.
She touches a tournament, she wins it.
TOC champ.
And Top Chef.
[Brett] Chef Eric Greenspan,
who's like
an absolute titan in the culinary scene.
Eric has defeated Bobby Flay.
Stephanie is the OG.
She has so many accolades it's insane.
-She's won Triple G. -An Iron Chef.
[Natalie] But I do think that I have what it takes.
It's good.
Chefs, 16 minutes! 16 to be plated.
Thawing, to me, is the biggest challenge.
Like, how do you thaw and then cook
in the time period you have?
[Brett] Taste of the pea puree.
Delicious.
It's starting to get some good flavor, good acidity.
Then we're going to come over here to the blender.
And we're going to go ahead and blend these up.
Flavor's good.
We need to open up our scallops.
Luckily, these thawed pretty quickly.
We're going to dry them out.
My only worry with frozen scallops is
it's really hard to get a good sear on them.
So that's not necessarily a seafood
that I would pick
to serve them that way.
[Brett] Get ready to get these bad boys seared,
'cause if they're not dry, they won't sear right.
Getting that golden sear on top is going to be crucial.
There's nothing worse
than a scallop that doesn't have a good sear.
Those scallops look
-[Eric and Stephanie] wet. -[Mei] Yeah.
[Stephanie] And as soon as you get it in the pan,
it's going to leach out liquid.
-It's going to stick. -Yep.
Just not going to come out to that beautiful sear.
[Guy] Are you a single sear or a double sear?
I'm a single sear and kill the pan.
Let them keep cooking when you flip them over,
especially in a cast iron, take over...
-And especially when you had them frozen earlier. -[Brett] Right.
Next thing we're going to do is
we're going to look at our peaches here.
So we're going to go ahead and just slap
a bunch of these down.
Okay, so we're going to get our basil down here.
And we're going to take our chilies.
Something we love to do at the restaurant,
we love playing with heat.
And taking something sweet like peaches
and grilling it to bring
a really cool, smoky, caramelized quality to it.
What I'm going to do with the winnings if I win?
I recently got married
to the absolute love of my life.
We did a quick little backyard wedding
that we kind of threw together.
With this money, I would really love
to give my wife the wedding she wants,
the wedding she deserves.
Got a little heat,
a little bit of basil, a little ginger.
Something really nice to go there.
[Guy whistling tune]
Oh, look, my ice cream's still here.
[Natalie] I want ice cream.
Right?
[Natalie] I'm just going to get my chili crisp going.
This onion's already pre-caramelized,
so that's going to save me a lot of time.
Hard to get out of here, though.
A little bit of ginger in there,
a little bit of garlic.
What is this you have here?
That's lemongrass.
A bunch of chopped lemongrass.
[Natalie] A bunch of chopped lemongrass, yeah.
And then I also bolstered that a little bit
with the chili flakes from the pantry.
The stakes are really high,
and the pressure is really intense
in a game like this.
Okay.
If I win, that's $15,000.
With this money, I would take a vacation
and give myself a break.
Being a restaurateur
and a new entrepreneur is difficult,
and I need to be
sipping a Spritz in Italy.
Really good.
Natalie's station, she's making a chili crunch
or a chili crisp.
But when you're using a bunch of frozen items in there,
you're not going to get that crisp.
So she's not going to have texture on her plate.
Sweet heat is the best way to go.
My peach glaze was rolling fine.
Ah, they're not ready yet.
The salmon, they're not thawing.
Like, they're still bricks.
Oh, my God.
I'm gonna need to find a better way to do this.
I need these to thaw faster,
so I'm just going to cut
a little bit off.
If I can beat a judge,
that would show that anything's possible,
because I came from odds
that most people don't make it out of.
And I'm very proud of that.
My parents spent a little bit of time in incarceration,
so I spent a lot of time bouncing around
between different friends and families.
[Guy] What do we coat on that salmon, Chef?
[Fazion] Paprika, salt, pepper.
Got it.
[Fazion] So if I win today,
all this money is going towards
a down payment for a house.
I just had my first child.
Her name is Mercy.
I want her to have a place to run around.
And I want to be able to say
that my family has a home to go to.
Just get marks on these.
Once I get my salmon seared,
I'll finish it off in the oven.
-[Stephanie] It looks pretty good. -It looks really good.
[Eric] For a frozen piece of salmon,
pretty good grill marks on there, too, right?
[Fazion] Come on, salmon.
I appreciate you.
Got to talk to it.
[Guy] Four minutes.
[Brett] Okay, so we're going to start
with our minted green pea puree.
[Guy] Don't overcook those scallops, Chef.
No, Chef. Then we're going to flip our scallops.
[chuckling] Yeah.
That's what I'm talking about.
The scallops got a good sear on them,
which, for frozen scallops,
let me tell you, that is hard to do,
and I'm very proud of that.
That sear is the best part of any scallop.
I'm gonna take a little bit of our peach salad.
Just go right in the middle there.
Blood orange puree.
Oh, yeah, that's awesome.
This one we'll do very simply, just around the outside.
Gorgeous.
-Woo. -[Guy] Two minutes! Got to be plated.
It's good.
I want to first get some glaze on the plate
so that every time they swipe a fork,
they're getting a little bit of that glaze.
Have some salt...
Good.
I put my puree down.
Let's get these glazed up.
My beautiful salmon, they came out great.
I go ahead and baste my peach glaze onto my salmon.
-[Eric] I'm not mad about a sweet glaze... -[Stephanie] No.
-...on my salmon, though. -I'm not either.
[Guy] 60 seconds!
That tuna thaw out for you enough?
[Natalie] It did.
For plating, I wanted to keep it
really simple and clean.
I put my green sauce down first.
I shingled my tuna on top of that,
went down the line with the chili crisp,
and then I just hit it with the pomegranate
at the end.
There's no way you would be able to tell
that that came from frozen ingredients.
[Guy] Five,
four, three,
two, one.
Chefs, that's it. Stop working.
That was awesome. [pants] That was fun.
[Fazion whoops]
A little pressure.
[tense music playing]
[Guy] Judges, here it is.
Game one, Frozen Food Feast.
And to feed the judges,
Chefs had to create their best seafood dish.
Up first, Chef Brett, what do you got for us?
All right, chefs.
Today I made for you pan-seared scallops.
We used minted ice cream to make that pea puree.
A grilled peach salad
with basil, ginger, Thai chilies,
and then a blood orange brown butter sauce.
This is all from the frozen section?
This is next level sophisticated dish.
I thought your scallops were too wet to go in the pan,
and you got a great sear.
You're using mint ice cream
to cook pea puree.
How is that not going to be cloyingly sweet?
And it wasn't. It was balanced.
But I'll tell you, I think that the peaches were kind of a miss.
I get some of them with a lot of chili on them,
some of them without chili.
When we saw your shop,
we saw all these sweet ingredients going in,
and we were deathly afraid
that everything was going to be overly powered
by sweetness.
This is not. You have the heat.
You have the acid.
So smart to have two different sauces,
one that's really nice and fresh with the peas,
one that's got the acid with the blood orange.
The Thai chili is a little bit like, woo.
It's taken over my palate right now.
But if you get a bite of everything together,
it would get refreshed by the peas.
So I like that you are able to find
all of those layers of flavor that are needed
in one section of the store.
Thank you.
All right, up next, Chef Natalie.
Please tell us about the dish.
[Natalie] I made for you a tuna sashimi
with chili crunch on top.
In that green sauce, we have a ton of herbs
and a ton of alliums
and aromatics in that chili crisp,
as well as Thai chilies.
Natalie, the tuna is beautiful.
You have such great colors coming through.
The pomegranate and the tuna
just makes you want to dive in.
It's a seafood challenge,
but I think the star for me is
the green sauce on the bottom, that puree.
It's super refreshing for a frozen sauce.
For the chili crunch,
you got beautiful flavor from it.
It's just missing the crunch
that makes it a chili crunch because it's from frozen.
The use of the pomegranate seeds
was really smart.
It brought texture.
I wanted more texture, though.
I feel like the dish was simple in its presentation.
I think it ate a little simple for me as well.
But I'll tell you,
by not putting that much stuff,
the star was the tuna.
And I think that's a nice play.
The pomegranate seeds,
it's acid that it brings to the tuna,
which it really needs.
The green sauce,
I think the addition of avocado is really fantastic
to really make it nice and fatty
with that lean tuna.
All right, Chef Fazion,
you're not to be outdone, my friend. What do you got?
Today I made peach-glazed salmon
with brown rice
and sweet potato and garlic puree on the side.
-Who are you? -[chuckles]
[Eric] Because, like,
that salmon has no business being cooked perfectly.
The puree is probably
the most challenging part of the dish.
The garlic is a little bit strong.
Did you see my doing my little dance
when I started taking a bite of the salmon?
That's because it's got this beautiful, crispy texture on the outside.
Getting that texture from a grill
on a frozen piece of fish takes skill.
The one thing on the plate that's just a miss for me is
the sweet potato puree just needs some seasoning.
It's a little bland.
My salmon is perfectly cooked,
still very moist, very juicy.
I do wish that you added
a little bit of vinegar in the glaze
to make it
a little bit more sweet and sour, if you will.
Thank you, Chef.
[Guy] I thought we were going to see way different food.
And I'm speaking positively on this.
That's a tough challenge.
We're going to send you back to the kitchens.
Judges will deliberate. We'll come back.
Someone will win 15,000 bucks
and a shot at beating the judges.
And the other two will
talk about knowing that person.
Thank you much. Right that way.
[Fazion sighs]
All right, judges. One person stays. Two go home.
Everybody had a shine, and everybody had a dim.
Natalie...
-just didn't do enough. -[Mei] Yeah, she didn't do enough.
I think it comes down to Brett or Fazion, right?
Was the cook on the salmon better
than the cook on the scallops?
[Mei] Brett's dish, the scallops, was
a little bit more balanced in terms of flavors,
although you did get a lot of heat.
[Eric] Fazion's dish was simple,
but the flavors were really good.
The cook on the salmon was perfect.
So what are we going to do?
[tense music playing]
[Guy] What a great job.
Unfortunately, only one of you can move on,
and that one is going to be put
into the shark cage.
The winner of 15,000 bucks
and a shot at beating a judge is...
[suspenseful music playing]
congratulations...
Chef Brett.
-Well done. -[all applauding]
[Guy] Chef Natalie and Chef Fazion,
it was great to have both of you.
-Thank you very much for making it. -[Fazion] Thank you, Chef.
And maybe we'll see you again, okay?
-Thank you. Hopefully. -Thank you very much.
[Fazion] This opportunity,
this experience has been
bar none, one of the best things
I've ever done in my chef career.
-Nice to see you, brother. Thank you. -[Fazion] Thank you.
Appreciate you being here.
[Natalie] I truly have no regrets,
but I'm not at all upset
that I don't have to compete
against the [chuckling] judges, truthfully.
-Brett, congratulations, man. -Thank you.
You should feel like a guy that just won $15,000.
Now you've got a chance to win up to 5,000 more
if you can beat one of our celebrated judges
in a final frozen food showdown.
The question is, who will it be?
Now, there's Stephanie Izard.
She's a James Beard Award-winning chef.
She's got six acclaimed restaurants
in Chicago and Los Angeles.
Then we got Eric "The Greeny" Greenspan,
executive chef, best French restaurant
in Los Angeles,
according to Zagat,
trained at Le Cordon Bleu, Paris.
And then there's the champ.
TOC 4 champ. That's it.
She's worked for Wolfgang Puck,
Marcus Samuelsson, Voltaggio, you name it.
So you got those three sitting here,
that love to get up and battle,
or...
[suspenseful music playing]
This just in.
We have a mystery judge
that is waiting
right behind the doors.
So if you would like to bypass
any one of these three chefs
to battle in this final round,
you can roll the dice
and take who might be behind the door.
Huh. Who is behind the door?
[Guy] Here's a clue about this chef.
This chef has competed and won over six times here
on Guy's Grocery Games.
Who is it going to be?
[tense music playing]
I think just 'cause of the mystery of it,
I'll take our mystery chef behind the door.
[all cheering]
The mystery chef behind the door.
Yeah, let's go.
Getting ready to battle it out
against the guy that just won the frozen food feud.
Against Chef Brett will be the one the only...
Ladies and gentlemen, getting ready to battle it out
against the guy that just won the frozen food feud.
Against Chef Brett will be the one the only...
Chef Antonia Lofaso!
Oh, boy. Chef Antonia is intimidating.
[Antonia] Hi. Hi. Hi. Hi.
Hi. Judges.
-[cackles] -Hi, guys.
-Hi. How you doing, Chef? How are you. -Hi.
-How are you? -I'm Antonia. Nice to meet you.
Renown restaurateur, a fierce competitor,
and will cook at the at--
She'll cook at a bus stop.
-That's actually true. -[Guy] All right Chefs.
Good luck and to your carts.
This is the second and final round
of the frozen food feast.
Beat the judges.
I can understand why you ran from those three judges
and thought I will take what's behind that door.
Not knowing that you were going to get the Darth Vader of food.
Darth Vader?
Yes. You're dressed as Darth Vader.
-You don't understand this-- -Oh, 'cause I'm-- I'm in all black.
'Cause I'm in black.
Chef Brett you've already outscored two other chefs and earned $15,000.
Ca Ching.
In this round, you can win even more money.
So for the final challenge, I want you to make
Sunday supper.
Using ingredients that are colder than a winter in Mongolia
because you only get to shop in the frozen section.
Chef Brett, I want to gage how confident you really are.
By wagering a portion of your winnings on this cook.
Chef Brett, anywhere from $2000 to $5000
you can bet on this cook.
You bet five thousand.
You win. You walk out of here with 20 grand.
You bet 5000 lose.
You walk out of here with $10000.
What do I get?
You get whatever he bets.
How much you want to wager?
[intense music playing]
Let's send it. Let's go home with 20 grand.
Let's send the five.
Send it for five.
Full send.
Now with that-- See, when you make that kind of offer.
I want to give you a chance to shop the entire market.
What?
-What? -Ho ho ho.
Hunter, bring out what we have for him.
That means that something
bad's gonna happen now.
See, sister negativity over there.
Hunter, what do you have for him?
[Hunter] We're givers. This is grocery list.
Good things. These are good things.
Look at it.
[Guy] An item from aisle one.
-[Antonia] Yay! -[Brett] All right.
I like produce.
Also something red.
Like stake?
Like no protein.
And an item for $3.99.
All right. Interpretive dance your question.
[laughing]
If you can interpretive dance your question I'll potentially answer it.
Oaky.
Red.
[grunting]
[laughing]
You air that no matter what happens on the planet.
What was I asking?
"Can you get some pig?"
No, you can't get pig.
So only the proteins are in the frozen food aisle?
No other proteins.
An item from aisle one,
something red, except for a protein.
-And an item for $3.99 you can go. -[bell dings]
[laughing]
Rude!
[grunts]
Game two, game face.
We have to make a Sunday supper.
Everything I can get has to be frozen,
except we can get three items from the grocery list.
Something red, something red.
I know exactly where I'm going.
By the time you finish saying the word "red,"
my mind's already thinking tomatoes.
When I was living in the Tuscan countryside,
Sunday supper was a big thing.
One of my favorite dishes was a spicy tomato seafood stew.
All right.
A can of tomatoes and fresh tomatoes
are a completely different product.
And a can of tomatoes when you're making a stew
can sometimes bring a little more flavor.
Sunday supper for many people,
always has some sort of like tomato based sauce
involved in it. It's a kind of a layup.
[Brett] I'm gonna use New Zealand green mussels.
I'm gonna use lobster tails
because I really want that crustacean flavor.
That briny sea flavor.
An item for $3.99.
You know what goes better with a tomato stew than good sourdough?
There we go.
-Garlic toast, garlic bread? -Yeah maybe.
Something from aisle one.
What do we want? What do we want?
And then I go over to produce.
All right.
This is the decision should I grab herbs?
Should I grab onions? Should I grab this that, the others--
I can work with leeks?
I decide on leeks because I know I can use leeks in multiple ways.
I can use them to start my tomato stew.
And I know I can charm and put them on top.
Okay.
All right.
And then there's noodles in the freezer section.
Can't go to get pasta or make pasta,
so I'm gonna use these prepackaged noodles in my stew.
Garlic, basil.
The stakes are so much bigger now.
All right.
I won 15,000 in the first round,
so I'm betting 5000 in the second round.
So that I can go home with $20,000.
That will do everything there.
Why do you hate me?
It's like a personal favorite time
when Antonia is on the show.
[groaning] Oh, my God!
I don't like frozen food.
You have to defrost everything.
My strategy is to listen to Guy Fieri's words,
and like, listen to them good, So he's like Sunday supper.
I'm like, I got it.
What my daughter and I like to eat on a Sunday.
We always do, like, fried chicken and waffles.
Shrimp is in the frozen food section.
There's biscuits in there,
and I was like, I can do a play
on fried shrimp and biscuits.
but in the same realm of like chicken and waffles.
[Guy] Why do you need that many bags of shrimp?
-Shrimp? -Oh, yup.
Antonia's going with shrimp
[Antonia] And then keeping sort of in that,
like Southern style of like curing sweet potatoes.
What aisles of honey down.
Now I have to grab something that's $3.99.
$4.99, $3.99 black molasses
$3.39, 3.99!
[Stephanie] She just grabbed pancake syrup.
-[Mei] No. -But not even real maple syrup.
She grabbed like pancake syrup.
It just seems a little out of left field to me.
I'm just more curious of where she's gonna--
-What she's gonna cook. -[Stephanie] Do with this.
3.99 maple syrup is gonna be
made into a chili maple butter
that's going to basically dredge
the outside of my biscuit.
Red.
I have to grab something that's red.
I'll get some fresnos because that will be like inside the butter
that I'm gonna use for the biscuit.
Something from aisle one.
Let's get some arugula
and because I just want to have a nice fresh salad
to go along with my fried shrimp and my biscuits.
Her shop seems all over the place.
We may not have any idea what she's doing.
-She definitively knows what she's doing. -Right.
This one's hard, like I never want to take five grand away from somebody.
That being said, I don't like to lose.
I get very upset.
[Guy] Twenty five minutes.
What are you making? Chicken waffles.
Well, no, I'm doing fried shrimp,
-uh, biscuit, maple honey butter. -Got it.
The first thing I need to do is take the shrimp,
put it in some water so it can start to defrost.
And then I get the biscuits in the oven.
Those are gonna take the longest.
While the biscuits are in the oven.
I start working on my sweet potato puree.
So inside of a pot, I put a little bit of water
with some coconut and some butter.
And then I add the sweet potatoes to that.
Frozen pureed ginger.
And just allow the puree
to kind of soften and come together.
I'm here a lot in Flavortown, and I like to win.
All fair in love and war.
Sorry, Brett.
Well done.
[Brett] Lobster tails.
When I get to my station, I start going.
Getting my lobster tails and my mussels thawed out
so that I can start building this stew.
What are we looking at, Chef?
Lobster tails, green lipped mussels. What else we got?
We're getting some aromatics going in a pan,
then we're gonna start building a tomato stew for all that seafood.
Fantastic.
Nothing brings people together like tomato stew.
-I agree. -That's Sunday.
Yeah, that's very Sunday.
So one thing that I really like to do
any time that I have good leeks on hand
is I like to actually char them.
Serve chard, leeks on top,
I'll tell you what I never expected from chef Brett
the one item I'm grabbing from--
from the produce aisle. And I'm grabbing a leek?
How often do you think the leeks get grabbed in Flavortown market?
-I love me some leek. -[Stephanie] Right.
When you're making a sauce, you need an onion base.
[Brett] Next, I'm gonna go ahead and get my stew going.
In a large saute pan, I have all my aromatic sweating.
That's the garlic, my leeks.
We're gonna add in our tomatoes here.
Gonna add in our muscles now,
Really gonna let them stew down in that cook.
I'm trying so hard to keep my horse blinders on
and just not look at what Chef Antonia is doing.
'Cause I know Chef Antonia is gonna bring her best.
I'm gonna do whatever it takes to win.
We just want to get that meat good and seared,
and then we'll throw the shells into our butter.
Because there's no better flavor development than lobster and butter.
[Antonia] I'm gonna work on my maple butter,
take some unsalted butter
and that really sugary maple syrup.
I take some fresnos, then chop them up,
throw the Fresno's in there.
I start to build my salad,
I put my arugula in the bowl
and hot red wine vinegar to the fresnos
so that they can start to pickle.
So now I'm gonna work on my shrimp.
Dredge it in a little bit of regular flour
and then throw that into my wet flour mixture
and then they go right into the fryer.
Chef's 16 minutes, 16 to be plated.
[Brett] My soup is going.
So now we're gonna add in our lobster tails,
including all the butter.
So we're gonna pour all that in.
We got all that cooked down.
And now we want to thicken that a little bit.
So we're gonna go grab our bread.
Chef, what's that bread for?
That's gonna go in the tomato stew to help thicken it
-and give it that rich, full body flavor. -Amazing.
[Brett] So we're gonna add that in
and then we'll really work that around.
Are we worried?
The shellfish has been in that pot...
For a long time,
-and gonna be rubbery. -[Eric] And are we worried
that it's going to be overcooked?
[Brett] I wanted to compete on Guy's Grocery Games
so that I could show my wife, Savannah,
that all my countless hours
working in kitchens is paying off.
I want to bring home that money.
I want to have the wedding of her dreams.
And now we want to finish that in our tomato sauce as well.
Because this right here,
this is enough to feed my whole family.
I don't know about you guys.
[Guy] Get your plates. Gotta get plated. Two and a half!
[Antonia] I pulled biscuits out of the oven.
They're nice and fluffy and golden brown.
The shrimp look golden brown.
It's like shrimp, sweet potato biscuit.
That arugula and pickled Fresno chili salad,
is something red and something from aisle one.
With all of that beautiful maple chili butter.
Something $3.99.
This is 100% what I would make at home,
Except that everything's frozen.
Ninety seconds.
Chefs, 90 sec.
[Brett] I'm going to go ahead and get
a good bit of noodles on the bottom.
These New Zealand green mussels, the lobster tail.
We're getting our chard leeks in here,
I add grilled sourdough bread,
I mean, this is just screaming Sunday supper
[Guy] Five, four, three, two, one.
That's it. Stop working.
[Stephanie] Good job, Chefs.
All right.
[exhales]
That was a lot
This is it. Game two of the frozen food feast.
A little game of beat the judges.
Our buddy over here,
Brett won 15 grand.
Called out to Antonia Lofaso.
They got to play grocery lists.
Chef. Brett, you're up first.
What have you made the judges?
So for our Sunday feast, I want to do
something that I know brings everyone
around the table in my household.
So we have tomato stew.
And we wanted to really exemplify shellfish.
We have New Zealand green mussels,
some lobster tails in there as well
for the something red.
I used canned tomatoes.
For something from the produce section.
I want some fresh leeks in there.
Put some grilled sourdough not only around the plate
to help soak that sauce up,
but in the actual stew to give it body and texture.
Chef. Great shop.
Lobsters, mussels. Delicious.
The leek confused me at the time.
I mean, sometimes you just got to leek it alone.
[chuckles]
[Eric] The flavor is fantastic,
but it didn't bring much additional complexity
that I was looking for.
I love the grilled bread addition to the sauce.
It gave it a nice viscosity.
The spice is fantastic.
The only negative for me
is the noodles are a little bit overcooked.
I think you may have added it
a little bit too early into the sauce.
This dish definitely screams Sunday supper to me.
The bread is a great addition
to slop up that delicious sauce
that you took the time to make.
Just when you're making a dish like this,
maybe putting the noodles down first
and then the sauce over top so that it doesn't overcook
the noodles in the sauce.
Thank you.
All right, up next, Chef Antonia. [chuckles]
What do you have for us?
Instead of doing like chicken and waffles?
I did like shrimp and biscuits.
And so you have like the fried shrimp.
You have the biscuit that's smothered
in a maple butter fresno sauce,
a little side of sweet potato
that I cooked with some coconut milk
and a little bit of ginger.
And then a very simple salad
of arugula and some pickled fresnos.
Just for some relief,
You're such a good cook.
-Thanks. -I love eating your food
because everything that you do is super well executed.
And this is-- is just like that.
This shrimp is cooked perfectly, it's juicy.
The sweet potato puree is great.
I feel like I'm in a Southern home.
I love a frozen biscuit.
I think it's a great hack for a Sunday supper
that maple butter is the star on this plate.
The only thing that I wish I had more of
was something red,
more of that, something red on the plate.
[Stephanie] Whenever I sell waffles or pancakes,
I always put syrup and butter all over the top for the guest.
-What did you call it? -Syrup.
Not, you didn't call syrup.
-Syrup. -Syrup.
-Syrup. [chuckles]
Syrup.
-How do you say? -Syrup.
Not Seerup.
We all just said syrup.
-You're the only one saying, syrup. -Syrup.
Antonia and I are gonna talk about syrup
for another few seconds, if that's okay.
Syrup.
The syrup in your butter,
along with the spice makes it that comfort meal.
But it just feels like you played it a little safe.
You used a frozen biscuit.
It's not really all coming together.
It does seem Sunday supper.
But it's just a little safe.
All right. Thank you very much, Chefs.
We'll send you back to the kitchens,
and we'll call you when we have a decision.
[exhales]
Some pretty dynamite dishes.
Both dishes were really strong.
You know, Brett, the overcooking of the pasta
was such a miss with those noodles because they're frozen.
They need, like one second to cook.
I thought the sauce,
the shellfish, the bread,
were all so great.
If I had to knock Antonia on anything,
it would be that she played it safe.
-Yes. -I mean, it's close.
It's-- It's very close.
It is really close.
They were great dishes,
these two chefs knocked it out of the park with this Sunday supper.
Unfortunately, one chef goes home and the winner is...
Congratulations...
Chef Antonia.
Well done, right.
[muffled speaking]
Brett, I tell you this, you had it.
-Where did you miss it? -The noodles were overcooked.
The pasta killed you.
-Yeah. -[Guy] You had 15,000.
You bet five. That will put you down to ten.
Ten thousand for you Antonia Lofaso So $5000 for you.
And there you go. Thank you very much.
[Brett] I'm a little disappointed in myself about the noodles,
but I'm going home with $10,000.
I get to give Savannah the wedding of her dreams.
This has been awesome.
[Guy] So there you have it.
Join us next time Triple G.
Where the best chefs win cold, hard cash.
Adios. [chuckles]
Well done.