The bases are loaded and so is the food.
Hey, batter, batter, batter. Hey, batter.
Four big-league chefs leading the ballpark food revolution...
-Red Sox. -The Dodgers.
-The Giants. -The Mets.
...are stepping up to the plate.
But can they survive my kitchen curveballs
and score a Triple G rand slam?
Now it's time to see what you can do in the Flavortown Stadium.
Oh, my gosh.
Everything you need has got to fit in that helmet.
No, you didn't.
One of these chefs is going home with 20K,
and the other ones, better luck next year.
[Guy] It's baseball stadium food fight
right now on Guy's Grocery Games.
So let's meet our Major-League chefs.
First up, Ron Abell,
executive chef of the Boston Red Sox Fenway Park,
who showcases the best everything New England.
Big man.
I'm from New England. My roots are in New England.
I'm the senior executive chef at Fenway Park in Boston.
I've been there for 17 years.
What stadium has the best food in America?
The best stadium in America, of course.
You call it a stadium, I call it a ballpark.
It's Fenway Park.
-Look at that, huh? -[Ron] How are you, sir?
-Huh? Nice to see you, buddy. -Nice to see you.
Next, Christine Gerriets
is the first female executive chef
of the LA Dodger Stadium,
who makes sure the food offerings reflect
the city's diverse population.
[Christine] I am one of very few female executive chefs
within sports, food and entertainment.
And for the opportunity to run such a massive building as big as Dodger Stadium,
it's just such a rewarding experience.
-Nice to have you, Chef. -Thank you.
Hey, how are you?
Then there's Gunnar Steden,
executive chef of the San Francisco Giants Oracle Park.
He's using his Michelin training
to serve up stadium favorites with culinary flair.
I am the new executive chef at the San Francisco Giants.
I worked in restaurants with Michelin-Star chefs.
And with those techniques, I'm just, like, trying to elevate the experience,
uh, fans have in the ballpark.
[Guy] There you go.
Nice to have you, Gunnar.
-Welcome. -[Gunnar] Thank you, sir.
And finally, Jason Eksterowicz,
senior executive chef for the New York Mets,
whose park earned the title
best stadium food from USA Today.
We were nominated and won for best stadium food in the country
by USA Today n 2023.
We backed that award up by winning it again in 2024.
When I say we're trying to make memories with the food,
it's just, you know, part of the experience
and, kind of, that mystique that we're trying to build.
-What's up? -[Guy] Looking good.
-They're in for it. -Good to see ya, man.
You four are outstanding in your field.
I mean, no matter what field you play in.
Okay, ballpark food has changed dramatically.
And you're expanding the concept of what people think it is.
But now it's time to see what you can do in the Flavortown Stadium.
Guy, what's up with one American League and three National Leagues?
The Yankees wouldn't call us back.
-Anyhow-- -[all laughing]
Nice.
I've got two intense games
that are straight out of left field. Ba-dum-bump.
That are gonna test your culinary skills.
The chef with the least-successful dish
at the end of the first inning,
well, will hit the showers.
But the winning chef in the second inning
will get a chance to shop Flavortown Market for up to 20,000 bucks.
-Nice. -[Guy] You ready to play ball?
-Yeah, boy. -Yes, sir.
[Guy] Fantastic. First challenge,
I want you to make the judges
a stadium classic.
[Ron] All right.
One that I know you can knock out of the park.
You understand what I'm talking about?
It sounds like there's more.
[Guy] You're right. There is more.
You're sharp
because you know that this is going to extra innings.
-You stay right there. -Oh, gosh.
[Ron] Nice.
Oh, my gosh.
I wanted you to make us a stadium classic.
It's either gonna be a hot dog, a burger or a taco.
Do you have a choice of what you'd like?
-Let's do taco. -Burger.
Hot dog.
You guys can't make up your mind.
Let me get some other options. I'll be right back.
Okay.
So you have your choice between hot dogs, burger, taco,
mac and cheese, pizza or chicken wings.
Burger.
-A burger. -Taco.
-Two taco, two burger.
You know what, Chef? I do like the two.
I got it. Why don't we do this?
Why don't we use both wheels?
That's right. I'll spin this one and this one,
and you guys can do a stadium classic mash-up
that turns into a Flavortown Stadium favorite.
-[Ron] Okay. -Whoo-hoo!
-Oh, my God. -[Guy] I like to party.
Let's see what you get.
What's it gonna be?
Burger, burger, burger. Taco, taco, taco.
Yes. See, I told you.
Right.
Ain't no thing but a chicken wing taco.
We make it happen.
Thirty minutes to turn this stadium classic mash-up
into a Flavortown fan favorite.
When we do the three, two, one, go,
that's when everything starts.
Poor people.
So we're doing taco.
Our first challenge, chicken wing and a taco.
And we have to meld those two together.
-All right. -[Guy] If you're tasting
basically a boneless chicken wing,
a real boneless chicken wing,
where you took the meat off of it,
that would be a pretty dynamite taco.
Now, what flavor are you gonna create?
That's a whole different story.
I go to buffalo wings all the time.
My plan is to do a taco
that basically sings to a buffalo chicken.
Buffalo sauce.
Pa-pa-pa-pa-pa.
Yes, yes.
And a little vegetable slaw.
Some carrots, some celery.
Everything that naturally you'd see when you order buffalo wings,
I'm looking to get all of those in that taco.
So I'm going against three National League teams.
So all you American League fans, here I come.
Boston in the house.
[groans]
[Jason] This is a hefty challenge.
I mean, you've got two iconic foods,
two completely different flavor profiles.
It's definitely going to test all of our skills.
So knowing what we do in the ballpark,
my chicken wing tacos
are definitely looking to providing that gluttonous,
piled-high, big taco feel.
I'm making a over-the-top.
Grill the chicken wing taco.
Toss it in buffalo sauce, Gorgonzola cheese
and crispy chicken skin chicharrones.
And bring the acid with some pickled vegetables.
Hopefully, we can carry it home on the taco
and produce something that's memorable.
Oh, my goodness.
Tacos are synonymous with Los Angeles.
You'll see a taco vendor at every corner.
We do a lot of tacos at Dodger Stadium,
so we've done a fried buffalo chicken taco before.
And what's a wing without buffalo sauce?
With authentic, spicy pico de gallo,
with celery and blue cheese crumble over the top.
The dish represents Dodgers, LA, myself.
I'm ready to turn Flavortown to Dodger blue.
I do have, um, training in hotels, classic French.
And with those techniques,
I want to elevate buffalo wings style taco.
Just because it's ballpark food
doesn't mean it can't be beautiful.
And then a pico de gallo, but with fresh avocado.
I feel a little bit pressure more to win today
because I work for the Giants.
As long as we beat the Dodgers today.
That's the only thing that matters.
See, my theory would be cook the wings, get them done
and start taking meat off them.
But in 22 minutes, we're not going to get wings done.
I'm thinking traditional.
Buffalo, spicy. It's what I like.
I got an air fryer for Christmas last year.
What do I do?
I crisp up wings all the time,
toss them in buffalo.
So that's where I'm going.
First thing I need to start on is
getting my wings crispy in the fry later.
You know, the typical accoutrement that go with buffalo wings,
a little julienne celery,
iceberg for that refreshing crunch
to go against some of the heat.
I'm definitely feeling pressure.
It would be awful to be sent home after this first round
because we want to represent our teams
as best as we can with our fans,
Red Sox Nation,
with the four World Series wins in this century.
So, to be sent home first?
Yeah, not a good look.
Feeling good.
Hi, Chef.
[Jason] What's going on, Guy?
We're, uh, grilling up some wings.
We've got a pickled carrot and celery slaw.
I'm gonna fry some of the chicken skin
to go on top to give it a crunchy aspect.
Something a little bit different
with a little bit of blue cheese.
[Guy] You got wings cooking yet?
[Jason] Yeah, not yet. Not yet.
We've got 'em marinating there
in the little bit of the buffalo sauce.
You got nineteen-and-a-half minutes.
[Jason] Yeah.
You're not worried about the sauce burning on 'em?
-[Jason] No. -[Guy] Okay.
[Jason] Get a little bit of that char.
It's just part of the experience around the stadium.
Working in a stadium is definitely high paced.
But there's not a whole lot that I've done in my life that compares to Triple G.
In the back of my head, I've got the clock ticking down.
Hopefully, the judges like it.
Ay-yi-yi-yi-yi.
I mean, these folks are kind of winging it at this point.
Here to critique today's baseball bites
are three chefs who are fans of baseball and of game-day food.
The one and only Sweet T, Chef Tiffani Faison.
Let's go, Red Sox.
[Guy] And acclaimed restaurateur
and two-time Tournament of Champions inner,
the one and only Maneet Chauhan.
And food critic, award-winning publisher
of San Diego Magazine, Troy Johnson.
There we go.
So tacos and chicken wings.
But over here, the challenge is going to be
how are they going to fuse it together
and make a cohesive dish?
Chef Ron is doing that classic buffalo.
So Jason is doing an over-the-top chicken wing taco
with a bunch of huge flavors.
And Chef Gunnar is giving us that, like,
super fancy, high-end SF taco.
Christine is doing an LA take on a chicken wing taco.
[Guy] Eighteen-and-a-half minutes.
A whirlwind back here.
We're gonna do a chicken wing.
I'm gonna bread it and toss it in the sauce and make it into a taco.
Being born and raised in Los Angeles,
it's extremely important for me
to knock this dish out of the park.
Who doesn't love a fried breaded chicken wing?
So for the taco part, I wanted to make a pico de gallo,
but I wanted to make it a little different by adding celery
because it's the crossover
between the taco and the chicken wing.
[Tiffani] We're seeing tomatillos, habaneros and other chilies
that we know that we're gonna get a dope salsa.
It's gonna be good.
[Guy] A little pico de gallo.
Yeah, I've got some celery in there.
I did some roasted tomatillos, some jalapenos.
I like it.
[Christine] The freshness is great against the buffalo chicken,
but it's very spicy,
so I didn't want to put too much into the bowl
to make sure that the judges can bite into a nice taco.
It's nice and fresh.
Chicken wings and tacos.
I love the idea of to elevate the food
in the stadium and ballparks.
Just trying to go away from chicken tenders and fries.
So the first thing I need to get started, it's the wings.
I'm trying to just, like, do a double header.
Uh, two different types.
I will pull the meat off for the inside of the taco
and also turn them into lollipops
so, uh, later on, they look like small little bats.
That's a mash-up, right?
Give them, like, a big blanch.
And then, later on, quickly quick fry in the oven.
I want to make a pico de gallo, but with fresh avocado.
A little pico.
When you think of taco, you think avocado.
-You need that cool, creamy deliciousness. -[Maneet] Mm-hm.
[Gunnar] I'm the rookie in San Francisco,
born and raised in Germany,
worked with different sports teams around the States.
But, of course, the Giants have the best stadium food.
Flavortown Stadium is really rocking right now,
so it's time to start the wave.
Seventh-inning stretch. Chefs, 15 minutes.
Fifteen to go.
Seventh-inning stretch. There we go.
-[Maneet grunts] Okay. -Up, up, up, up, up, up, up, up, up.
You got to stretch it out.
-Okay. -You gotta get out of your seat.
[Jason] Chicken's looking good.
It's got some nice grill marks,
it's got good char.
I'm gonna fry some of the chicken skin to go on top.
Hopefully, it's gonna give that over-the-top flavor and texture
that you so recognize with ballpark food.
Yeah, you know, I was hoping for a home run.
I've got the pickled celery and carrot slaw,
I've got the creaminess of the crema,
punch that comes with a good Gorgonzola.
So I'm just hoping that all of those flavor profiles come together.
My wife always tells everybody "How I'm a baseball widow once February starts
because, you know, I don't see my husband."
And it's true.
So if I win, you know what,
we'll jump on a vacation, and we'll have a lot of fun,
and we'll spend a lot of time with each other.
And then I'll go back to being the baseball chef again.
[Ron] Time to address the chicken wings.
They're golden brown and delicious-looking.
These are gonna be hot.
I start taking the meat off the bone.
I'm also gonna take some of the scallions
with some cumin, a little bit of cayenne and some hot sauce.
And I'm gonna make a sauce that I can toss my crisp chicken in,
give it that Mexican flair.
How are you warming those tortillas up, Chef?
[Ron] Right on this right here.
Putting a little blue on the base of it.
-[Guy] Ooh, I like that. -[Ron] Maybe get a little melty-melt going.
-Oh, melty-melt and the funky bunch. -[Ron] Yeah.
-How you feeling, Chef? -Good, good, good.
You got your tortillas.
How are those wings looking?
-Look at that. -[Christine] Yeah.
All that great flavor.
The reason why I wanted to play at Guy's Grocery Games
and the reason why I'm here is to make sure
that I'm able to win the $20,000 to help my family out.
Unfortunately, my parents,
uh, my dad, having kidney disease,
he's very immobile and, um--
I wish that he would be able to attend some of the games,
but he is not able to.
You know, honestly, the reason why I'm able to even be
the first female executive chef at Dodger Stadium
is because of all of their support.
-[Guy] How we doing, Chef? -[Gunnar] Living the dream, Chef.
So while the wings are in boiling water,
for the next step, I'm cleaning the drumsticks
and turning them into lollipops
so later on, they look like small little bats.
And one would be crispy on the top.
A little bit more for the eye.
I'm making it not just, like, taste good, also look good.
Get some buffalo sauce.
I'm trying to bring the traditional wing flavor to my taco.
So I'm pulling the wings from the water,
and then I will pull the meat off for the inside of the taco.
And buffalo sauce.
Cook the meat in the pan to get more caramelization
and some enhanced flavor of the buffalo sauce.
All right, chefs.
Bottom of the ninth.
Five minutes left. Five to go.
[Ron] I put my buffalo chicken mixture,
and then I'm going to move into my crispy, crunchy slaw.
On top of that, some Mexican crema.
I think I got it, right?
[Guy] Four minutes.
[Christine] I put my buffalo chicken down,
and then I added celery, pico de gallo with blue cheese.
Wow, look at Christine's taco.
That is screaming LA.
[Guy] Three minutes.
[Gunnar] When I'm plating my taco,
I want to elevate the dish just for the judges.
I'll add my nice and spicy buffalo meat.
Give the drumsticks, uh, one more run in buffalo sauce.
Plate those ones.
Some nice pico de gallo.
And at last, I microplane the blue cheese
because you don't want to have too much blue cheese flavor on your plate.
[Guy] Lollipop the wing, put it on the taco
so you can have your wing and eat it
and then go back in and have your chicken taco.
Nice little move.
One minute. One to go.
[Jason] First, I put down my grilled buffalo pulled chicken.
I wanted to add the slaw.
I put that Gorgonzola on
and the fried chicken skin chicharrones on top.
[counting down]
That's it.
Nice job. Sliding into home.
[exhales deeply]
That was rough.
We hate each other.
The only time we'll be friends, right?
[Guy] This is it, judges.
The first inning of our baseball stadium food fight.
Now, the chefs, they had to combine two baseball favorites,
chicken wings and tacos.
Now, up first is Chef Christine.
Probably doesn't know much about tacos.
-Just down in LA. -Okay.
[Guy] Just with the Dodgers.
But we're gonna let her just take a run at it.
So what I have for you judges today
is a buffalo chicken wing taco
with a spicy pico de gallo
with a little bit of blue cheese crumbled on top.
As somebody who's from Southern California,
I'm a Southern California baseball fan,
-just like yourself. -Yes.
You're going home because you're a Dodgers fan. Thanks.
[speaking gibberish]
Okay. No, that didn't work.
Okay. You have so many layers
of both freshness and fried,
and I think that was your key to making this dish work.
I really loved the celery and the pico,
and I was watching that develop.
I want it here in bigger, spicier ways.
Christine, you definitely got that classic buffalo chicken wing flavor in this taco,
but I want to see more of it.
I mean, embrace these flavors.
There-- There were some missteps.
The salsa, I think the judges said that they should--
It should have had a little bit more spice.
Okay. Thank you.
Up next, Chef Jason.
For my mash-up, I did a grilled chicken wing taco.
It's topped with a celery and carrot pickled slaw,
topped with a little bit of Gorgonzola cheese.
And then we fried some chicken skin
and topped that to give you a little bit of a crunch.
I think the best thing you did was fry that chicken skin.
That chicken is real nice.
I mean, it just made it a little bit crunchy.
'Cause you think about tacos, and you think about some of
the best little crispy bits up top, right?
-Yeah. -[Troy] The slaw itself,
you need the acidity to cut through this stuff.
That mash-up with the chicken skin on top
the chicken chicharrones really, like, sells this idea of chicken wing taco.
But I want more chicken.
I want more chicken in this.
First of all, I love a good grilled wing.
The meat was cooked perfectly
and the glaze on it is delicious.
But I think it's really heavy handed
with all the Gorgonzola on it.
When I take a bite, the only thing that I can taste is the Gorgonzola.
Yeah.
Hindsight being 20/20,
should we have put the Gorgonzola into the crema and did a Gorgonzola crema?
And you instantly start seeing things and questioning like,
"Why did I do that?"
[Guy] All right. Thank you very much.
Mr. Boston, Chef Ron.
From my ballpark, not stadium, park.
Oh, the park.
Yeah, park, uh, mash-up, I have a buffalo chicken taco
with a little crunchy vegetable slaw,
a little Mexican crema.
I see the direction you're going in
by taking the classic wing flavors and putting it in a taco.
You have a lot of chicken in here, and I love it.
Uh, it's crispy, it's delicious
and cooked very well.
Thank you. Thank you, Chef.
Obviously, I know you.
We work, like, within a stone's throw of each other.
I've known you for a long time.
Tabula rasa. We judge the food only.
Goes without saying, but I'm saying it.
I think, really, the addition of, like,
the cumin and the chili powder,
we're getting these, like, very pronounced taco Mexican flavors.
But I would like a little bit more char
on the outside of, like, the tortilla.
It's just, kind of, like a raw tortilla.
This has the most flavor of any dish of the round.
-All right. -I mean, it is so much flavor inside that.
I was just trying to get out of the batter's box, to be honest with you.
Thank you, Chef.
Not to be outdone, though, Chef Gunnar.
What do you got for us, Chef?
So it's the double header at the end of the season.
Um, it's a lollipop, uh,
chicken wing, Buffalo style.
We have a little bit of chicken meat on the bottom, too,
with some pico salsa.
[Tiffani] How do we eat it?
So the lollipop, you can eat with a hand.
And then there's enough meat in the bottom to just, like,
do the second round.
Wing and a taco or a swing and a miss?
What are they going to be?
[tense music playing]
[Troy] Mmm.
I get the idea.
Creative, gutsy,
but there's a division here.
It's like...
It's like the Giants and the Dodgers.
A lot of accoutrements on top.
You've got a good pico de gallo,
you've got avocado,
which is
the butter of trees.
You know, it should be in every single taco.
Even though it's a cute little baseball bat,
it's kind of a two-course meal.
I don't mind that.
And I got to taste
what those chicken wings taste like on their own.
And they're excellent. So good.
I love the char of the tortilla here.
It adds to that great taco flavor.
Thank you, Chef.
[Guy] Send you back to the kitchens.
Going to have some discussion.
Someone's going to go home.
Thank you very much. Nice job in the first round.
-Thank you, chefs. -[contestants] Thank you.
Anybody safe?
Chef Ron's, that had
the most amount of flavor.
-Yeah, agreed. -Yep.
Yeah, it was.
I think Christine is safe for me.
I love the crunch on the chicken.
[Guy] So that leaves us
Gunnar and Jason.
With Chef Jason, I do think that his idea was great,
but he was really heavy-handed with the gorgonzola.
-It was a gorgonzola taco. -Correct.
I don't think that Gunnar's dish was
a complete mash-up.
It just seemed like two different dishes,
-two different components put together. -Yes.
Who's going to be out of a place?
Chefs, not an easy challenge.
Everybody had some errors on the field.
Unfortunately, the chef checking out
in the first inning will be...
[tense music playing]
Such a bummer.
Chef Jason.
Chef, let me just say this to you.
Too much what?
-Blue cheese. -Gorgonzola.
-Gorgonzola is a heavy hitter. -[Jason] Yeah.
-Chef, it was great to have you. -[Jason] Awesome.
-Thanks, guys. -Chef.
[sighs] I think there's a lot of...
there's a lot of pressure
with coming and doing a show like this.
We all got to go back to our stadiums.
You want to represent well,
and we got thrown out at home.
[baseball stadium music playing]
Well, chefs,
whoever prepares the best dish in this final round
will get a chance to shop Flavortown Stadium
-for up to $20,000. -[Hunter] Woo!
[Guy] Final challenge.
I want you to make
a box-seat baller dish.
I want you to make us
the luxury-suite, high-end,
big-baller box-seat dish.
You got me? And to keep you safe
while you're running around the store,
well, Hunter's brought you something
that'll make you feel better.
Hunter?
-Hunter. -[Tiffani] Oh, hey, buddy.
-Hey, Hunter. -[Maneet] Hey, Hunter.
I look
ridiculous.
[all laughing]
Hunter, you're pulling it off. Seriously.
Hunter has so thoughtfully brought you...
I'm not sure what he brought you.
Hunter, what did you get?
[Hunter] Helmets.
I thought we were playing baseball today.
So I brought helmets.
[Guy] He's already got a hat on,
-and I can't-- -[Hunter] That's true.
Well, no, we got to do something with it.
We got to make it baseball-themed.
I got it!
Chefs, to the front of your carts.
Here we go.
Here's what we're gonna do.
Let's create a new game.
Something wacky. Let's call it Helmet Shop.
Everything you need for your box-seat baller dish
has got to fit in that helmet.
Oh, yeah.
You get one trip to go, though.
-I don't want you getting confused. -[Gunnar] Oh.
Feel good about that?
-Feel great. -[Guy] 30 minutes.
Shop, prepare, and plate your box-seat baller dish.
-[phone chimes] -[Guy] I got another...
No, you didn't.
-[Guy] What? -I don't know.
-Just whatever... -No, I'm just--
Whatever you're up to, just save it.
Oh, are we going to...
The grocery store attorney just said,
"Before you say three, two, one, go,"
he says, "Make sure that they understand...
-the rules about--" -[Tiffani] There it is.
Go!
Oh, the lawyer fake-out.
[Tiffani laughs]
[Gunnar] Oh, damn.
I worked at restaurants
with Michelin-starred chefs in famous yacht clubs.
So I'm thinking surf and turf.
Filet, lobsters, scallops.
That's not a lot of space for a baller dish.
[Guy] You can use those
as kind of like side shelves there, Gunnar.
-Yep. Building it up? -You know, you kinda stack it-- Yeah.
[Gunnar] San Francisco has incredible Chinatown,
incredible Asian markets.
So why not ramen?
Look at Chef Gunnar.
Like, his helmet is in Jenga land.
He's got so much popping out of his helmet.
[Gunnar] All bases are loaded.
This is a double play of the season.
I hope I don't strike out.
Keeps freaking me out. I keep seeing that guy
and I'm like, "Who is that guy?"
The first thing that comes to mind for me is
making a kataifi-wrapped prawn.
It's a dish that I actually make
for the Dodger Foundation Gala every year,
and they absolutely love it.
But this helmet is not gonna be enough.
Even though I'm not able to grab a lot of ingredients,
I have to build flavors.
So I wanna make a heirloom tomato jam
because it'll cut into the sweetness of the prawn
and the crispiness of the kataifi dough.
I think the flavors that I'm going
to incorporate in this dish are
going to be what make it luxurious.
[tense music playing]
[Ron] So a lot of my food is very New England-y.
As soon as I heard "baller,"
right away, it kind of clicked to me
that I was going to do
an upscale-type chowder of some sort
with seared scallops
and a smoky bacon.
But the helmet's not very big.
So I'm thinking
I have to keep it somewhat simple.
I can't go too many ingredients.
Heavy cream.
Heavy whipping cream.
There's nothing more baller than a bottle of champagne.
It would have been nice to be able to grab a few more items,
like some shellfish stock.
I'm using what I call pipe stock. Water.
Which I do at home when I'm cooking for myself.
But I don't do that at any of the restaurants.
And I certainly don't want to be doing it
in a cooking competition.
But I have to do it anyway.
Potatoes. Cream.
I know my competition.
These guys are really good.
They got game, too,
so I definitely have to put a solid, solid dish
to win that money.
[Guy] 25 minutes.
[tense music playing]
There's an innate rivalry
that's happening between these chefs
in this kitchen right now,
and there's 20 grand on the line.
Guys, this is the pride of your team,
the pride of your city, the pride of your region.
One of these chefs is going home with 20K.
The other ones, better luck next year.
-Yo, Rob. -[Ron] Chef, how are you?
I'm going to do kind of a New England thing.
A seared scallop
with, like, a smoked bacon corn-type chowder.
-Corn chowder. -I'm going in that direction.
There we go. Okay.
So first I start out with the chowder base.
I'm gonna cream some leeks, corn,
some shallots, some nice bacon bits.
If you're a baller,
you drink champagne, right?
And just to take it over the top,
some of that champagne to deglaze the bottom of this.
I'm a little bit nervous
without that seafood stock foundation.
I'm using what I call pipe stock, water.
I love being the chef at Fenway.
It's a dream job for any chef.
Winning the $20,000, oh, my God.
Well, I definitely would
make a donation to the Red Sox Foundation.
I love the Red Sox Foundation.
Myself and my team, we do tons of stuff for the foundation,
and the foundation does a ton for the Red Sox community.
It's getting there.
What's that baller dish?
We have prawns
that have been wrapped in kataifi,
heirloom tomato jam.
And this is something you serve at the stadium?
I do. Every season
for the Dodger Foundation Gala.
-Wow! -Yeah.
-[Guy] The kataifi is awesome stuff. -Yeah.
It takes me back to my roots.
I'm Lebanese-Armenian.
Well done. Thank you, guys.
[Christine] Kataifi is a shredded phyllo dough.
It's very fun for me to use my heritage
while cooking for major events like this,
because it's a part of me,
my roots.
Right now, my biggest concern is time.
You have to take the kataifi
and wrap several different layers to it,
so that way you don't lose any in the deep fryer.
[tense music playing]
[Tiffani] This is just a lot of work.
But if she executes it,
I mean, it would be absolutely delicious.
Just imagine the texture and the flavor.
[Guy] Looking good.
Chef, what's on the menu?
[Gunnar] Asian-inspired surf and turf
with some lobster scallops.
And what do you got there, a little Japanese eggplant?
[Gunnar] Yes, Chef.
Mushrooms and then some ramen.
I love it, buddy. Good luck.
[stadium music playing]
-[Guy] Uh-oh. -[Hunter] Hello, Chefs.
-[Tiffani] Oh. -[Maneet] Hunter.
Get your peanut butter here.
Peanut candy.
-Peanut ice cream-- -[Guy] Hey, hey, hey, hey.
-Stop, stop. -[stadium music slows down to a stop]
-Peanuts-- -No, I said--
-Peanut ice cream. Peanut things-- -No, no, no, no. I said
I said peanuts.
You're the peanut barker. You're the guy going through the...
-You sell peanuts. -We didn't have any peanuts.
-This is ridiculous. -[Hunter] This is awesome.
-[stadium music playing] -[Guy] All right, time out.
You were supposed to have peanuts in the shell,
but evidently we didn't get the memo.
[Hunter] No.
So you have your choice over here now
of peanut butter, peanut butter ice cream,
or peanut butter candy.
One of these three must be included in your dish.
I'm going with the crunchy peanut butter
because the ice cream
or the granola did not make sense.
But how am I going to incorporate peanut butter
into this dish?
Maybe make a dressing out of it. We'll see.
-All right, let's do something different. -There you go.
[Gunnar] Peanut and Asian food go well together.
Might be a gift here, Hunter.
That's very evil, Chef.
I'm beside myself.
Peanut butter in my chowder?
I mean, that's a good way to ruin the whole thing.
[Guy] What?
[Ron] Peanut butter chowder,
sir?
Really?
[Guy] You can go get the other one.
-How is it? Can I try it? -Yeah.
I'm pleasantly surprised.
It's not too sweet.
It's got good peanut butter flavor.
It's good creaminess.
Believe it or not,
a peanut butter ice cream might actually help me.
I'm gonna actually use a little bit more peanut butter.
You believe that?
Next, the key to cooking scallops is
to dry them off
so they didn't release a lot of extra moisture
and just steam,
'cause I need to get good color on these.
[Guy] Chef, where did you incorporate
your special ingredient?
[Christine] In my brown butter sauce.
[Guy] Fantastic.
[Christine] Not having the time or the ingredients
to start a new sauce,
I put it into my brown butter sauce.
Yeah.
I'm going to toss my mushrooms in it.
We'll see.
And I tasted one, and it tasted fantastic.
I check on my prawns.
[tense music playing]
[Christine] The kataifi has stuck to them,
they look beautiful, they're golden brown.
I'm gonna hit a home run today, for sure.
So, Gunnar over there is getting a lot of work done.
Ramen noodles, eggplant, lobster.
-He heard the baller part of it, that's for sure. -[Troy] Yeah.
Now here comes the candy bars.
It has saltiness and creaminess.
We can make that happen.
I will add it to the, um,
vegetable.
Peanuts is something you definitely find
in the Asian cuisine.
I'm chopping up my scallions
and adding them into my candy bar mix.
Ooh.
That looks like it just fell right into your lap.
[Gunnar] Yeah, not too bad.
Into the ramen noodles.
And my candy bars.
Chef, are you eating my peanut butter?
Nope, just checking to make sure it's all healthy.
[Gunnar] All right.
[Guy] Four minutes.
That champagne cream is coming through.
I take a good puddle
of my corn, leek, shallot chowder.
Next goes my three perfectly seared scallops.
I think it could win me the $20,000.
[Tiffani] Oh, hey.
Scallops' looking sexy.
[Christine] So I grabbed a beautiful blue plate
for Dodger Blue.
I started with my heirloom tomato jam.
I added my mushrooms to that,
drizzling a little bit
of that peanut butter brown sauce.
And then I added my prawns to it.
The reason why I'm here is
to make sure that I'm able to win the $20,000
uh, to help my family out.
Family is the reason why I am who I am.
[tense music playing]
[Guy] 60 seconds.
[Gunnar] Since this is a baller dish,
it needs to look expensive.
So like, roll up my noodles.
I'm ripping the lobster out of the tail.
I put them on top of the noodles,
slicing my steak as fast as I can
without like, cutting myself.
His steak is... [kisses]...beautiful.
[tense music playing]
Five, four,
three, two,
one.
Chefs, that's it. Stop working.
Woo!
[Guy] All right, judges, this is the final inning
of our baseball stadium food fight.
Our teams had to prepare a box-seat baller dish.
Up first, Chef Christine.
All right, judges, what I have for you today is
a kataifi-wrapped prawn.
Then there's a heirloom tomato jam underneath that.
I did a brown butter mushroom,
and I incorporated the peanut butter
into the sauce.
[suspenseful music playing]
Chef Christine, this is a dish that just says,
"Celebrate, dig into me."
And it's this gorgeous heirloom tomato brown butter,
it's just spectacular.
I think, for me,
this does need a good amount of salt.
Salt.
[Tiffani] Um, really rich flavors.
Just the salt, not making it salty,
just brightening everything.
Thank you.
Christine, that's a hell of a bird's nest.
[Troy] It is.
Shrimp loves crispiness.
It's a classic combination
seen in a different way
that we don't often see on the West Coast.
Chef Christine, the shrimp is cooked beautifully throughout.
The brown butter mushroom sauce is delicious,
but I'm not picking up a lot of the peanuts,
which were a mandatory ingredient.
But overall, you did a fantastic job.
You're going to make the Dodgers very proud.
Thank you so much.
I would have honestly loved to have tasted my prawns
after they came out of the deep fryer
to adjust seasoning,
but you live and learn.
Chef Gunnar, what do you got for us, bud?
Thanks to the butternut crunch,
an Asian version of surf and turf.
We have Japanese eggplant with the ramen noodle.
And then on top, lobster, scallops,
and a soy-marinated tenderloin.
[suspenseful music playing]
[Tiffani] Everything's cooked perfectly.
Like, the lobster tail, perfect.
Scallops, perfect.
And the steak is cooked to, like, this perfect, like,
just past rare.
Maybe a little less
on the micro-green corn-shoots situation on top,
just because it's so beautiful,
and I think it pulls away
from, like, the ballerness of the seafood.
Yes, Chef.
You should have had some texture in there.
It's all soft food.
And if you had played with that brittle and gotten the texture of it,
it would have been perfect.
Thank you, Chef.
With the direction that you were going,
the peanut butter candy bar
really adds a deliciousness to this dish.
But I would have loved to see a little bit more of it.
Yep.
[Guy] Thank you very much.
Not to be outdone, Boston.
Chef Ron.
Judges, chefs, in front of you
for my ball park baller dish,
I did a scallop chowder.
I definitely swirled in
a big amount of peanut butter ice cream into it.
[suspenseful music playing]
[Tiffani] This is so nicely done.
I was concerned when I didn't see any seafood stock
or any kind of base to the chowder.
Sort of thought, like, where are we going here?
I think the peanut butter came in clutch.
Surprisingly, it did.
[Tiffani] I never thought I would say that
about peanut butter ice cream in a corn chowder.
Ron, this is you. This is Boston in a bowl.
The peanut butter ice cream was almost a gift
to this chowder.
This chowder has this beautiful mouthfeel,
this velvety texture,
which was added
because of the peanut butter ice cream.
And it worked remarkably well.
[Tiffani] The scallops are cooked perfect.
This is an incredible dish.
I do want more herbs on the top.
I want like more black pepper and more herbs.
It gives it like that much more of a punch.
But all in all, this is making us all proud.
Thank you, Chef.
But I think
the sweetness does get away from me a little bit
in this dish.
Because if you think about scallops,
scallops are sweet.
Corn is sweet.
The ice cream is sweet.
Bacon has sugar.
You know, I would have wanted
a little bit more acidity in this dish.
Thank you, Chef.
I'm feeling good about it.
I think it could be a winning dish.
[Guy] Here's the difficult part.
Someone's going to go on the shopping spree.
The other two are going to go home.
We're going to send you back to the kitchens.
Thank you very much.
See you in a bit.
-Woo. Wow. -Wow.
Wow, wow.
I thought Gunnar's dish was spectacular.
[Troy] That was a great dish.
But did I... was... When I'm tasting it,
am I thinking, wow, this is a real fusion of peanut butter.
[Maneet] I mean, Ron's was great,
but it needed a little bit of lemon zest,
some cracked pepper.
This was a great dish.
This is a beautiful chowder.
Christine's pot prawns needed a little bit of salt.
[Troy] That's all it missed.
Everything about that dish,
the story, the presentation, this was great.
[Guy] Who's it going to be?
I mean, it's a seven-game series.
You got to run it back.
-Honestly, run it back. -[name chuckling] Yeah.
I want a replay on that one.
Well, well, well, well, well.
The bandwidth and the spectrum that you have as chefs,
I really have to applaud
and say congratulations and thank you.
And your teams are so fortunate to have you.
The winner
of our baseball stadium food fight is...
Congratulations.
Let's go Red Sox.
Chef Ron, congratulations.
[all whooping and cheering]
Thank you, chefs. Thank you.
You two, what a pleasure.
Gunnar, Christine, thank you so much for being here.
-Thank you. -[Guy] And to think
that the Giants and the Dodgers are
going to leave together,
-oh, my gosh. -Hand in hand.
-[Maneet] Aww. -[Guy] We're making things work here.
Thank you, chefs.
[Christine] It's a bittersweet feeling.
Took this opportunity to come out
and push myself out of my comfort zone.
-So nice to meet you. -Nice meeting you.
To represent the Dodgers, to represent my family.
Bummed that I didn't get a chance to win the $20,000.
-What a pleasure, man. You're awesome. Hey. -Thank you.
Unfortunately, the Red Sox were better today.
But not tomorrow, though.
At least the Dodgers didn't win today.
[Guy] How long you been with the Red Sox?
-17 years. -17 years.
It's a dream job,
being a local guy from south of Boston.
You're a Southie!
-Going to Fenway... -[laughs]
...when I was knee high to a grasshopper, you know,
with my father,
and then ended up being the chef there. And I love it.
Give it up for the champ!
-[Maneet whoops] -Congratulations, Ron Abell.
-Thank you. Thank you. -[Troy] Southie.
Two minutes on the clock.
There's five items on the list
that are clues.
You find each one of those items,
every item you put in the cart,
I'll give you 4,000 bucks.
-You get all five, you get $20,000. -Okay.
[Guy] Here we go.
"A variety of citrus,
the size and shape of a baseball
that shares its name with a belly button."
"Variety of citrus,
-the size and shape of a baseball..." -Go, Ron!
[Guy] "...shares its name with a belly button."
[judges cheering]
[tense up-tempo music playing]
[Ron] I got a navel orange, right?
[Troy] Come on, this is a little... There you go.
[Guy reading]
[Ron] So it took me a second to get that one.
And as I was running to that aisle,
I realized, "Oh, it's a pinto bean."
-Pintos. -[dings]
-[Guy] Gonna get the whole bag. -[Ron] All right.
[Guy reading]
[Ron] Where are the chips?
Guy, these are hard!
Fifty-five seconds, Chef, 55.
-[dings] -[Ron] Corn chips.
12,000, here we go.
[Guy] "A frozen version
of a popular protein item on a stick."
You got this, Ron! Go, go, go!
[Tiffani] Come on, come on, come on, come on.
[Troy] 20 seconds, buddy. Let's go!
[Ron laughs]
-Corn dog, got it. -[Troy] Come on, come on!
[Tiffani] Yeah, buddy, let's go!
[Guy reading]
I got this.
I'm going to sprint to that last one.
Run, Ron! Run!
[Ron] Jardine... Where am I?
Three seconds away from another 4,000.
Three, two,
one.
Hold up.
Oh! [chuckles]
[Tiffani] Did he get it?
-[Tiffani] Relish. -Close.
You were right...
-here. -[Ron chuckles]
Out of Boston,
the executive chef for 17 years,
-$16,000. -[whooping]
My beloved Red Sox are
four-time World Series champions
in my lifetime,
and now I'm a champion of Triple G.
-Thank you, guys. -Well done, my friend.
All right.
Park the car in the Harvard yard.
[chuckles]
The Boston accent, there's nothing like it.
Have you ever seen a unicorn?
Everyone loves the Boston accent.