1 00:00:01,300 --> 00:00:02,200 The bases are loaded and so is the food. 2 00:00:02,200 --> 00:00:04,500 Hey, batter, batter, batter. Hey, batter. 3 00:00:04,500 --> 00:00:07,367 Four big-league chefs leading the ballpark food revolution... 4 00:00:07,367 --> 00:00:08,900 -Red Sox. -The Dodgers. 5 00:00:08,900 --> 00:00:09,867 -The Giants. -The Mets. 6 00:00:09,867 --> 00:00:11,100 ...are stepping up to the plate. 7 00:00:11,100 --> 00:00:13,166 But can they survive my kitchen curveballs 8 00:00:13,166 --> 00:00:14,867 and score a Triple G rand slam? 9 00:00:14,867 --> 00:00:18,200 Now it's time to see what you can do in the Flavortown Stadium. 10 00:00:18,200 --> 00:00:19,266 Oh, my gosh. 11 00:00:19,266 --> 00:00:21,667 Everything you need has got to fit in that helmet. 12 00:00:21,667 --> 00:00:22,667 No, you didn't. 13 00:00:22,667 --> 00:00:24,700 One of these chefs is going home with 20K, 14 00:00:24,700 --> 00:00:26,567 and the other ones, better luck next year. 15 00:00:26,567 --> 00:00:28,166 [Guy] It's baseball stadium food fight 16 00:00:28,166 --> 00:00:29,867 right now on Guy's Grocery Games. 17 00:00:33,567 --> 00:00:35,100 So let's meet our Major-League chefs. 18 00:00:35,100 --> 00:00:36,166 First up, Ron Abell, 19 00:00:36,166 --> 00:00:38,900 executive chef of the Boston Red Sox Fenway Park, 20 00:00:38,900 --> 00:00:41,400 who showcases the best everything New England. 21 00:00:41,400 --> 00:00:42,533 Big man. 22 00:00:43,567 --> 00:00:46,266 I'm from New England. My roots are in New England. 23 00:00:46,266 --> 00:00:49,900 I'm the senior executive chef at Fenway Park in Boston. 24 00:00:49,900 --> 00:00:52,100 I've been there for 17 years. 25 00:00:52,100 --> 00:00:55,000 What stadium has the best food in America? 26 00:00:55,000 --> 00:00:56,567 The best stadium in America, of course. 27 00:00:56,567 --> 00:00:59,266 You call it a stadium, I call it a ballpark. 28 00:00:59,266 --> 00:01:01,133 It's Fenway Park. 29 00:01:03,600 --> 00:01:04,867 -Look at that, huh? -[Ron] How are you, sir? 30 00:01:04,867 --> 00:01:06,400 -Huh? Nice to see you, buddy. -Nice to see you. 31 00:01:07,367 --> 00:01:08,667 Next, Christine Gerriets 32 00:01:08,667 --> 00:01:10,266 is the first female executive chef 33 00:01:10,266 --> 00:01:12,166 of the LA Dodger Stadium, 34 00:01:12,166 --> 00:01:13,967 who makes sure the food offerings reflect 35 00:01:13,967 --> 00:01:16,066 the city's diverse population. 36 00:01:16,066 --> 00:01:19,867 [Christine] I am one of very few female executive chefs 37 00:01:19,867 --> 00:01:22,066 within sports, food and entertainment. 38 00:01:22,066 --> 00:01:26,700 And for the opportunity to run such a massive building as big as Dodger Stadium, 39 00:01:26,700 --> 00:01:29,066 it's just such a rewarding experience. 40 00:01:29,066 --> 00:01:30,667 -Nice to have you, Chef. -Thank you. 41 00:01:30,667 --> 00:01:32,467 Hey, how are you? 42 00:01:32,467 --> 00:01:33,967 Then there's Gunnar Steden, 43 00:01:33,967 --> 00:01:36,767 executive chef of the San Francisco Giants Oracle Park. 44 00:01:36,767 --> 00:01:38,266 He's using his Michelin training 45 00:01:38,266 --> 00:01:42,000 to serve up stadium favorites with culinary flair. 46 00:01:43,967 --> 00:01:47,066 I am the new executive chef at the San Francisco Giants. 47 00:01:47,066 --> 00:01:49,867 I worked in restaurants with Michelin-Star chefs. 48 00:01:49,867 --> 00:01:53,000 And with those techniques, I'm just, like, trying to elevate the experience, 49 00:01:53,000 --> 00:01:55,000 uh, fans have in the ballpark. 50 00:01:55,600 --> 00:01:57,000 [Guy] There you go. 51 00:01:57,000 --> 00:01:57,967 Nice to have you, Gunnar. 52 00:01:57,967 --> 00:01:59,567 -Welcome. -[Gunnar] Thank you, sir. 53 00:01:59,567 --> 00:02:02,266 And finally, Jason Eksterowicz, 54 00:02:02,266 --> 00:02:04,166 senior executive chef for the New York Mets, 55 00:02:04,166 --> 00:02:05,767 whose park earned the title 56 00:02:05,767 --> 00:02:08,667 best stadium food from USA Today. 57 00:02:10,000 --> 00:02:14,300 We were nominated and won for best stadium food in the country 58 00:02:14,300 --> 00:02:16,700 by USA Today n 2023. 59 00:02:16,700 --> 00:02:20,400 We backed that award up by winning it again in 2024. 60 00:02:20,400 --> 00:02:23,300 When I say we're trying to make memories with the food, 61 00:02:23,300 --> 00:02:26,166 it's just, you know, part of the experience 62 00:02:26,166 --> 00:02:29,467 and, kind of, that mystique that we're trying to build. 63 00:02:29,467 --> 00:02:30,867 -What's up? -[Guy] Looking good. 64 00:02:30,867 --> 00:02:33,867 -They're in for it. -Good to see ya, man. 65 00:02:33,867 --> 00:02:36,600 You four are outstanding in your field. 66 00:02:36,600 --> 00:02:39,567 I mean, no matter what field you play in. 67 00:02:39,567 --> 00:02:42,000 Okay, ballpark food has changed dramatically. 68 00:02:42,000 --> 00:02:44,467 And you're expanding the concept of what people think it is. 69 00:02:44,467 --> 00:02:47,667 But now it's time to see what you can do in the Flavortown Stadium. 70 00:02:47,667 --> 00:02:52,000 Guy, what's up with one American League and three National Leagues? 71 00:02:52,000 --> 00:02:53,467 The Yankees wouldn't call us back. 72 00:02:53,467 --> 00:02:54,900 -Anyhow-- -[all laughing] 73 00:02:55,567 --> 00:02:56,467 Nice. 74 00:02:56,467 --> 00:02:57,867 I've got two intense games 75 00:02:57,867 --> 00:03:00,166 that are straight out of left field. Ba-dum-bump. 76 00:03:00,166 --> 00:03:02,467 That are gonna test your culinary skills. 77 00:03:02,467 --> 00:03:04,867 The chef with the least-successful dish 78 00:03:04,867 --> 00:03:06,400 at the end of the first inning, 79 00:03:06,400 --> 00:03:08,066 well, will hit the showers. 80 00:03:08,066 --> 00:03:10,266 But the winning chef in the second inning 81 00:03:10,266 --> 00:03:13,500 will get a chance to shop Flavortown Market for up to 20,000 bucks. 82 00:03:13,500 --> 00:03:14,867 -Nice. -[Guy] You ready to play ball? 83 00:03:14,867 --> 00:03:16,266 -Yeah, boy. -Yes, sir. 84 00:03:16,266 --> 00:03:17,600 [Guy] Fantastic. First challenge, 85 00:03:17,600 --> 00:03:20,200 I want you to make the judges 86 00:03:20,200 --> 00:03:21,767 a stadium classic. 87 00:03:21,767 --> 00:03:22,800 [Ron] All right. 88 00:03:24,867 --> 00:03:27,700 One that I know you can knock out of the park. 89 00:03:27,700 --> 00:03:30,000 You understand what I'm talking about? 90 00:03:30,000 --> 00:03:31,567 It sounds like there's more. 91 00:03:31,567 --> 00:03:32,467 [Guy] You're right. There is more. 92 00:03:32,467 --> 00:03:33,600 You're sharp 93 00:03:33,600 --> 00:03:35,967 because you know that this is going to extra innings. 94 00:03:35,967 --> 00:03:37,567 -You stay right there. -Oh, gosh. 95 00:03:39,900 --> 00:03:40,800 [Ron] Nice. 96 00:03:40,800 --> 00:03:42,400 Oh, my gosh. 97 00:03:42,400 --> 00:03:45,867 I wanted you to make us a stadium classic. 98 00:03:45,867 --> 00:03:49,000 It's either gonna be a hot dog, a burger or a taco. 99 00:03:49,867 --> 00:03:51,400 Do you have a choice of what you'd like? 100 00:03:51,400 --> 00:03:53,166 -Let's do taco. -Burger. 101 00:03:53,166 --> 00:03:54,066 Hot dog. 102 00:03:54,066 --> 00:03:55,400 You guys can't make up your mind. 103 00:03:55,400 --> 00:03:57,300 Let me get some other options. I'll be right back. 104 00:04:01,367 --> 00:04:02,533 Okay. 105 00:04:02,533 --> 00:04:05,667 So you have your choice between hot dogs, burger, taco, 106 00:04:05,667 --> 00:04:08,000 mac and cheese, pizza or chicken wings. 107 00:04:08,000 --> 00:04:08,900 Burger. 108 00:04:08,900 --> 00:04:09,800 -A burger. -Taco. 109 00:04:09,800 --> 00:04:11,867 -Taco. -Two taco, two burger. 110 00:04:11,867 --> 00:04:13,767 You know what, Chef? I do like the two. 111 00:04:13,767 --> 00:04:15,567 I got it. Why don't we do this? 112 00:04:15,567 --> 00:04:17,467 Why don't we use both wheels? 113 00:04:17,467 --> 00:04:20,567 That's right. I'll spin this one and this one, 114 00:04:20,567 --> 00:04:22,900 and you guys can do a stadium classic mash-up 115 00:04:22,900 --> 00:04:25,266 that turns into a Flavortown Stadium favorite. 116 00:04:26,300 --> 00:04:27,467 -[Ron] Okay. -Whoo-hoo! 117 00:04:27,467 --> 00:04:29,667 -Oh, my God. -[Guy] I like to party. 118 00:04:31,100 --> 00:04:32,467 Let's see what you get. 119 00:04:36,467 --> 00:04:37,667 What's it gonna be? 120 00:04:39,200 --> 00:04:41,800 Burger, burger, burger. Taco, taco, taco. 121 00:04:41,800 --> 00:04:42,967 Yes. See, I told you. 122 00:04:42,967 --> 00:04:44,100 Right. 123 00:04:44,100 --> 00:04:47,266 Ain't no thing but a chicken wing taco. 124 00:04:47,266 --> 00:04:48,333 We make it happen. 125 00:04:48,333 --> 00:04:51,367 Thirty minutes to turn this stadium classic mash-up 126 00:04:51,367 --> 00:04:54,166 into a Flavortown fan favorite. 127 00:04:54,166 --> 00:04:55,467 When we do the three, two, one, go, 128 00:04:55,467 --> 00:04:57,166 that's when everything starts. 129 00:05:01,367 --> 00:05:02,300 Poor people. 130 00:05:07,166 --> 00:05:08,300 So we're doing taco. 131 00:05:08,300 --> 00:05:12,600 Our first challenge, chicken wing and a taco. 132 00:05:12,600 --> 00:05:14,767 And we have to meld those two together. 133 00:05:14,767 --> 00:05:16,300 -All right. -[Guy] If you're tasting 134 00:05:16,300 --> 00:05:17,266 basically a boneless chicken wing, 135 00:05:17,266 --> 00:05:18,700 a real boneless chicken wing, 136 00:05:18,700 --> 00:05:20,767 where you took the meat off of it, 137 00:05:20,767 --> 00:05:22,567 that would be a pretty dynamite taco. 138 00:05:22,567 --> 00:05:23,967 Now, what flavor are you gonna create? 139 00:05:23,967 --> 00:05:24,867 That's a whole different story. 140 00:05:26,500 --> 00:05:28,767 I go to buffalo wings all the time. 141 00:05:28,767 --> 00:05:33,000 My plan is to do a taco 142 00:05:33,000 --> 00:05:36,266 that basically sings to a buffalo chicken. 143 00:05:36,266 --> 00:05:37,567 Buffalo sauce. 144 00:05:37,567 --> 00:05:39,200 Pa-pa-pa-pa-pa. 145 00:05:39,200 --> 00:05:40,700 Yes, yes. 146 00:05:40,700 --> 00:05:42,500 And a little vegetable slaw. 147 00:05:42,500 --> 00:05:44,400 Some carrots, some celery. 148 00:05:44,400 --> 00:05:48,300 Everything that naturally you'd see when you order buffalo wings, 149 00:05:48,300 --> 00:05:51,066 I'm looking to get all of those in that taco. 150 00:05:51,066 --> 00:05:54,300 So I'm going against three National League teams. 151 00:05:54,300 --> 00:05:58,100 So all you American League fans, here I come. 152 00:05:58,100 --> 00:06:00,266 Boston in the house. 153 00:06:00,266 --> 00:06:01,367 [groans] 154 00:06:01,367 --> 00:06:02,667 [Jason] This is a hefty challenge. 155 00:06:02,667 --> 00:06:05,567 I mean, you've got two iconic foods, 156 00:06:05,567 --> 00:06:07,767 two completely different flavor profiles. 157 00:06:07,767 --> 00:06:10,600 It's definitely going to test all of our skills. 158 00:06:10,600 --> 00:06:13,066 So knowing what we do in the ballpark, 159 00:06:13,066 --> 00:06:14,867 my chicken wing tacos 160 00:06:14,867 --> 00:06:18,066 are definitely looking to providing that gluttonous, 161 00:06:18,066 --> 00:06:21,800 piled-high, big taco feel. 162 00:06:21,800 --> 00:06:24,166 I'm making a over-the-top. 163 00:06:24,166 --> 00:06:26,266 Grill the chicken wing taco. 164 00:06:26,266 --> 00:06:29,567 Toss it in buffalo sauce, Gorgonzola cheese 165 00:06:29,567 --> 00:06:32,166 and crispy chicken skin chicharrones. 166 00:06:32,166 --> 00:06:35,166 And bring the acid with some pickled vegetables. 167 00:06:35,166 --> 00:06:37,900 Hopefully, we can carry it home on the taco 168 00:06:37,900 --> 00:06:39,000 and produce something that's memorable. 169 00:06:40,867 --> 00:06:42,166 Oh, my goodness. 170 00:06:42,166 --> 00:06:44,867 Tacos are synonymous with Los Angeles. 171 00:06:44,867 --> 00:06:46,767 You'll see a taco vendor at every corner. 172 00:06:46,767 --> 00:06:48,867 We do a lot of tacos at Dodger Stadium, 173 00:06:48,867 --> 00:06:53,567 so we've done a fried buffalo chicken taco before. 174 00:06:53,567 --> 00:06:56,100 And what's a wing without buffalo sauce? 175 00:06:56,100 --> 00:06:59,000 With authentic, spicy pico de gallo, 176 00:06:59,000 --> 00:07:02,467 with celery and blue cheese crumble over the top. 177 00:07:02,467 --> 00:07:05,600 The dish represents Dodgers, LA, myself. 178 00:07:05,600 --> 00:07:08,767 I'm ready to turn Flavortown to Dodger blue. 179 00:07:10,567 --> 00:07:14,700 I do have, um, training in hotels, classic French. 180 00:07:14,700 --> 00:07:16,166 And with those techniques, 181 00:07:16,166 --> 00:07:20,000 I want to elevate buffalo wings style taco. 182 00:07:20,000 --> 00:07:21,600 Just because it's ballpark food 183 00:07:21,600 --> 00:07:23,266 doesn't mean it can't be beautiful. 184 00:07:24,867 --> 00:07:27,400 And then a pico de gallo, but with fresh avocado. 185 00:07:27,400 --> 00:07:29,166 I feel a little bit pressure more to win today 186 00:07:29,166 --> 00:07:30,400 because I work for the Giants. 187 00:07:30,400 --> 00:07:32,467 As long as we beat the Dodgers today. 188 00:07:32,467 --> 00:07:33,634 That's the only thing that matters. 189 00:07:34,867 --> 00:07:37,367 See, my theory would be cook the wings, get them done 190 00:07:37,367 --> 00:07:39,100 and start taking meat off them. 191 00:07:39,100 --> 00:07:41,867 But in 22 minutes, we're not going to get wings done. 192 00:07:41,867 --> 00:07:43,000 I'm thinking traditional. 193 00:07:43,000 --> 00:07:45,166 Buffalo, spicy. It's what I like. 194 00:07:45,166 --> 00:07:47,667 I got an air fryer for Christmas last year. 195 00:07:47,667 --> 00:07:48,700 What do I do? 196 00:07:48,700 --> 00:07:50,166 I crisp up wings all the time, 197 00:07:50,166 --> 00:07:51,367 toss them in buffalo. 198 00:07:51,367 --> 00:07:52,600 So that's where I'm going. 199 00:07:52,600 --> 00:07:54,300 First thing I need to start on is 200 00:07:54,300 --> 00:07:57,000 getting my wings crispy in the fry later. 201 00:07:57,000 --> 00:08:00,100 You know, the typical accoutrement that go with buffalo wings, 202 00:08:00,100 --> 00:08:01,700 a little julienne celery, 203 00:08:01,700 --> 00:08:03,700 iceberg for that refreshing crunch 204 00:08:03,700 --> 00:08:05,266 to go against some of the heat. 205 00:08:05,266 --> 00:08:07,000 I'm definitely feeling pressure. 206 00:08:07,000 --> 00:08:10,867 It would be awful to be sent home after this first round 207 00:08:10,867 --> 00:08:12,600 because we want to represent our teams 208 00:08:12,600 --> 00:08:14,400 as best as we can with our fans, 209 00:08:14,400 --> 00:08:15,800 Red Sox Nation, 210 00:08:15,800 --> 00:08:19,266 with the four World Series wins in this century. 211 00:08:19,266 --> 00:08:20,767 So, to be sent home first? 212 00:08:20,767 --> 00:08:22,300 Yeah, not a good look. 213 00:08:22,300 --> 00:08:23,967 Feeling good. 214 00:08:23,967 --> 00:08:24,900 Hi, Chef. 215 00:08:24,900 --> 00:08:26,400 [Jason] What's going on, Guy? 216 00:08:26,400 --> 00:08:28,266 We're, uh, grilling up some wings. 217 00:08:28,266 --> 00:08:31,467 We've got a pickled carrot and celery slaw. 218 00:08:31,467 --> 00:08:33,500 I'm gonna fry some of the chicken skin 219 00:08:33,500 --> 00:08:35,567 to go on top to give it a crunchy aspect. 220 00:08:35,567 --> 00:08:36,600 Something a little bit different 221 00:08:36,600 --> 00:08:37,700 with a little bit of blue cheese. 222 00:08:37,700 --> 00:08:38,767 [Guy] You got wings cooking yet? 223 00:08:38,767 --> 00:08:40,467 [Jason] Yeah, not yet. Not yet. 224 00:08:40,467 --> 00:08:42,767 We've got 'em marinating there 225 00:08:42,767 --> 00:08:44,600 in the little bit of the buffalo sauce. 226 00:08:44,600 --> 00:08:46,567 You got nineteen-and-a-half minutes. 227 00:08:46,567 --> 00:08:48,100 [Jason] Yeah. 228 00:08:48,100 --> 00:08:49,600 You're not worried about the sauce burning on 'em? 229 00:08:49,600 --> 00:08:51,000 -[Jason] No. -[Guy] Okay. 230 00:08:51,000 --> 00:08:52,500 [Jason] Get a little bit of that char. 231 00:08:52,500 --> 00:08:56,467 It's just part of the experience around the stadium. 232 00:08:56,467 --> 00:08:59,367 Working in a stadium is definitely high paced. 233 00:08:59,367 --> 00:09:03,066 But there's not a whole lot that I've done in my life that compares to Triple G. 234 00:09:03,066 --> 00:09:06,367 In the back of my head, I've got the clock ticking down. 235 00:09:06,367 --> 00:09:08,467 Hopefully, the judges like it. 236 00:09:08,467 --> 00:09:11,066 Ay-yi-yi-yi-yi. 237 00:09:11,066 --> 00:09:14,066 I mean, these folks are kind of winging it at this point. 238 00:09:19,166 --> 00:09:21,400 Here to critique today's baseball bites 239 00:09:21,400 --> 00:09:24,967 are three chefs who are fans of baseball and of game-day food. 240 00:09:24,967 --> 00:09:27,100 The one and only Sweet T, Chef Tiffani Faison. 241 00:09:27,100 --> 00:09:28,100 Let's go, Red Sox. 242 00:09:28,100 --> 00:09:29,266 [Guy] And acclaimed restaurateur 243 00:09:29,266 --> 00:09:31,266 and two-time Tournament of Champions inner, 244 00:09:31,266 --> 00:09:33,100 the one and only Maneet Chauhan. 245 00:09:33,100 --> 00:09:35,467 And food critic, award-winning publisher 246 00:09:35,467 --> 00:09:38,000 of San Diego Magazine, Troy Johnson. 247 00:09:39,400 --> 00:09:40,300 There we go. 248 00:09:40,300 --> 00:09:42,600 So tacos and chicken wings. 249 00:09:42,600 --> 00:09:44,600 But over here, the challenge is going to be 250 00:09:44,600 --> 00:09:46,367 how are they going to fuse it together 251 00:09:46,367 --> 00:09:47,567 and make a cohesive dish? 252 00:09:47,567 --> 00:09:50,300 Chef Ron is doing that classic buffalo. 253 00:09:50,300 --> 00:09:53,166 So Jason is doing an over-the-top chicken wing taco 254 00:09:53,166 --> 00:09:55,100 with a bunch of huge flavors. 255 00:09:55,100 --> 00:09:57,166 And Chef Gunnar is giving us that, like, 256 00:09:57,166 --> 00:09:59,567 super fancy, high-end SF taco. 257 00:09:59,567 --> 00:10:03,467 Christine is doing an LA take on a chicken wing taco. 258 00:10:04,567 --> 00:10:06,967 [Guy] Eighteen-and-a-half minutes. 259 00:10:06,967 --> 00:10:09,000 A whirlwind back here. 260 00:10:09,000 --> 00:10:11,100 We're gonna do a chicken wing. 261 00:10:11,100 --> 00:10:15,700 I'm gonna bread it and toss it in the sauce and make it into a taco. 262 00:10:15,700 --> 00:10:17,166 Being born and raised in Los Angeles, 263 00:10:17,166 --> 00:10:18,867 it's extremely important for me 264 00:10:18,867 --> 00:10:20,867 to knock this dish out of the park. 265 00:10:20,867 --> 00:10:24,200 Who doesn't love a fried breaded chicken wing? 266 00:10:26,066 --> 00:10:28,266 So for the taco part, I wanted to make a pico de gallo, 267 00:10:28,266 --> 00:10:30,567 but I wanted to make it a little different by adding celery 268 00:10:30,567 --> 00:10:32,000 because it's the crossover 269 00:10:32,000 --> 00:10:34,100 between the taco and the chicken wing. 270 00:10:35,367 --> 00:10:37,900 [Tiffani] We're seeing tomatillos, habaneros and other chilies 271 00:10:37,900 --> 00:10:39,967 that we know that we're gonna get a dope salsa. 272 00:10:39,967 --> 00:10:41,867 It's gonna be good. 273 00:10:41,867 --> 00:10:42,700 [Guy] A little pico de gallo. 274 00:10:42,700 --> 00:10:44,767 Yeah, I've got some celery in there. 275 00:10:44,767 --> 00:10:47,667 I did some roasted tomatillos, some jalapenos. 276 00:10:47,667 --> 00:10:49,033 I like it. 277 00:10:49,033 --> 00:10:51,500 [Christine] The freshness is great against the buffalo chicken, 278 00:10:51,500 --> 00:10:52,900 but it's very spicy, 279 00:10:52,900 --> 00:10:55,767 so I didn't want to put too much into the bowl 280 00:10:55,767 --> 00:11:00,100 to make sure that the judges can bite into a nice taco. 281 00:11:00,100 --> 00:11:02,200 It's nice and fresh. 282 00:11:02,200 --> 00:11:05,266 Chicken wings and tacos. 283 00:11:05,266 --> 00:11:07,667 I love the idea of to elevate the food 284 00:11:07,667 --> 00:11:09,100 in the stadium and ballparks. 285 00:11:09,100 --> 00:11:11,467 Just trying to go away from chicken tenders and fries. 286 00:11:11,467 --> 00:11:14,467 So the first thing I need to get started, it's the wings. 287 00:11:14,467 --> 00:11:16,367 I'm trying to just, like, do a double header. 288 00:11:16,367 --> 00:11:18,467 Uh, two different types. 289 00:11:18,467 --> 00:11:20,767 I will pull the meat off for the inside of the taco 290 00:11:20,767 --> 00:11:22,600 and also turn them into lollipops 291 00:11:22,600 --> 00:11:25,667 so, uh, later on, they look like small little bats. 292 00:11:25,667 --> 00:11:26,867 That's a mash-up, right? 293 00:11:26,867 --> 00:11:28,266 Give them, like, a big blanch. 294 00:11:28,266 --> 00:11:32,166 And then, later on, quickly quick fry in the oven. 295 00:11:32,166 --> 00:11:34,667 I want to make a pico de gallo, but with fresh avocado. 296 00:11:34,667 --> 00:11:35,667 A little pico. 297 00:11:35,667 --> 00:11:37,700 When you think of taco, you think avocado. 298 00:11:37,700 --> 00:11:40,200 -You need that cool, creamy deliciousness. -[Maneet] Mm-hm. 299 00:11:40,200 --> 00:11:42,266 [Gunnar] I'm the rookie in San Francisco, 300 00:11:42,266 --> 00:11:43,367 born and raised in Germany, 301 00:11:43,367 --> 00:11:46,166 worked with different sports teams around the States. 302 00:11:46,166 --> 00:11:48,767 But, of course, the Giants have the best stadium food. 303 00:11:51,100 --> 00:11:53,667 Flavortown Stadium is really rocking right now, 304 00:11:53,667 --> 00:11:56,100 so it's time to start the wave. 305 00:11:59,500 --> 00:12:01,900 Seventh-inning stretch. Chefs, 15 minutes. 306 00:12:01,900 --> 00:12:03,867 Fifteen to go. 307 00:12:03,867 --> 00:12:06,266 Seventh-inning stretch. There we go. 308 00:12:06,266 --> 00:12:08,567 -[Maneet grunts] Okay. -Up, up, up, up, up, up, up, up, up. 309 00:12:08,567 --> 00:12:09,467 You got to stretch it out. 310 00:12:09,467 --> 00:12:10,467 -Okay. -You gotta get out of your seat. 311 00:12:11,567 --> 00:12:12,900 [Jason] Chicken's looking good. 312 00:12:12,900 --> 00:12:13,900 It's got some nice grill marks, 313 00:12:13,900 --> 00:12:15,033 it's got good char. 314 00:12:15,033 --> 00:12:18,467 I'm gonna fry some of the chicken skin to go on top. 315 00:12:18,467 --> 00:12:21,900 Hopefully, it's gonna give that over-the-top flavor and texture 316 00:12:21,900 --> 00:12:25,467 that you so recognize with ballpark food. 317 00:12:25,467 --> 00:12:28,066 Yeah, you know, I was hoping for a home run. 318 00:12:29,900 --> 00:12:32,767 I've got the pickled celery and carrot slaw, 319 00:12:32,767 --> 00:12:36,266 I've got the creaminess of the crema, 320 00:12:36,266 --> 00:12:38,867 punch that comes with a good Gorgonzola. 321 00:12:38,867 --> 00:12:42,367 So I'm just hoping that all of those flavor profiles come together. 322 00:12:42,367 --> 00:12:47,100 My wife always tells everybody "How I'm a baseball widow once February starts 323 00:12:47,100 --> 00:12:49,467 because, you know, I don't see my husband." 324 00:12:49,467 --> 00:12:50,500 And it's true. 325 00:12:50,500 --> 00:12:53,400 So if I win, you know what, 326 00:12:53,400 --> 00:12:56,667 we'll jump on a vacation, and we'll have a lot of fun, 327 00:12:56,667 --> 00:12:58,467 and we'll spend a lot of time with each other. 328 00:12:58,467 --> 00:13:01,467 And then I'll go back to being the baseball chef again. 329 00:13:04,900 --> 00:13:06,600 [Ron] Time to address the chicken wings. 330 00:13:08,467 --> 00:13:10,567 They're golden brown and delicious-looking. 331 00:13:13,066 --> 00:13:14,266 These are gonna be hot. 332 00:13:15,567 --> 00:13:17,600 I start taking the meat off the bone. 333 00:13:18,900 --> 00:13:20,567 I'm also gonna take some of the scallions 334 00:13:20,567 --> 00:13:24,667 with some cumin, a little bit of cayenne and some hot sauce. 335 00:13:24,667 --> 00:13:29,100 And I'm gonna make a sauce that I can toss my crisp chicken in, 336 00:13:29,100 --> 00:13:30,900 give it that Mexican flair. 337 00:13:32,500 --> 00:13:34,066 How are you warming those tortillas up, Chef? 338 00:13:34,066 --> 00:13:35,100 [Ron] Right on this right here. 339 00:13:35,100 --> 00:13:37,667 Putting a little blue on the base of it. 340 00:13:37,667 --> 00:13:40,100 -[Guy] Ooh, I like that. -[Ron] Maybe get a little melty-melt going. 341 00:13:40,100 --> 00:13:43,166 -Oh, melty-melt and the funky bunch. -[Ron] Yeah. 342 00:13:43,166 --> 00:13:44,767 -How you feeling, Chef? -Good, good, good. 343 00:13:44,767 --> 00:13:46,066 You got your tortillas. 344 00:13:46,066 --> 00:13:47,266 How are those wings looking? 345 00:13:47,266 --> 00:13:49,300 -Look at that. -[Christine] Yeah. 346 00:13:49,300 --> 00:13:51,367 All that great flavor. 347 00:13:51,367 --> 00:13:54,266 The reason why I wanted to play at Guy's Grocery Games 348 00:13:54,266 --> 00:13:56,266 and the reason why I'm here is to make sure 349 00:13:56,266 --> 00:14:01,567 that I'm able to win the $20,000 to help my family out. 350 00:14:01,567 --> 00:14:03,367 Unfortunately, my parents, 351 00:14:03,367 --> 00:14:05,266 uh, my dad, having kidney disease, 352 00:14:05,266 --> 00:14:07,500 he's very immobile and, um-- 353 00:14:07,500 --> 00:14:10,100 I wish that he would be able to attend some of the games, 354 00:14:10,100 --> 00:14:13,467 but he is not able to. 355 00:14:19,867 --> 00:14:23,400 You know, honestly, the reason why I'm able to even be 356 00:14:23,400 --> 00:14:25,667 the first female executive chef at Dodger Stadium 357 00:14:25,667 --> 00:14:28,433 is because of all of their support. 358 00:14:30,867 --> 00:14:32,767 -[Guy] How we doing, Chef? -[Gunnar] Living the dream, Chef. 359 00:14:32,767 --> 00:14:35,600 So while the wings are in boiling water, 360 00:14:35,600 --> 00:14:37,500 for the next step, I'm cleaning the drumsticks 361 00:14:37,500 --> 00:14:38,700 and turning them into lollipops 362 00:14:38,700 --> 00:14:41,300 so later on, they look like small little bats. 363 00:14:41,300 --> 00:14:42,467 And one would be crispy on the top. 364 00:14:42,467 --> 00:14:43,767 A little bit more for the eye. 365 00:14:43,767 --> 00:14:46,000 I'm making it not just, like, taste good, also look good. 366 00:14:46,000 --> 00:14:47,333 Get some buffalo sauce. 367 00:14:47,333 --> 00:14:51,367 I'm trying to bring the traditional wing flavor to my taco. 368 00:14:51,367 --> 00:14:53,100 So I'm pulling the wings from the water, 369 00:14:53,100 --> 00:14:56,467 and then I will pull the meat off for the inside of the taco. 370 00:14:56,467 --> 00:14:58,934 And buffalo sauce. 371 00:15:01,467 --> 00:15:04,567 Cook the meat in the pan to get more caramelization 372 00:15:04,567 --> 00:15:07,667 and some enhanced flavor of the buffalo sauce. 373 00:15:11,000 --> 00:15:12,100 All right, chefs. 374 00:15:12,100 --> 00:15:13,266 Bottom of the ninth. 375 00:15:13,266 --> 00:15:16,100 Five minutes left. Five to go. 376 00:15:17,266 --> 00:15:19,367 [Ron] I put my buffalo chicken mixture, 377 00:15:19,367 --> 00:15:22,667 and then I'm going to move into my crispy, crunchy slaw. 378 00:15:22,667 --> 00:15:25,166 On top of that, some Mexican crema. 379 00:15:25,166 --> 00:15:27,467 I think I got it, right? 380 00:15:27,467 --> 00:15:28,567 [Guy] Four minutes. 381 00:15:28,567 --> 00:15:30,667 [Christine] I put my buffalo chicken down, 382 00:15:30,667 --> 00:15:34,467 and then I added celery, pico de gallo with blue cheese. 383 00:15:34,467 --> 00:15:36,667 Wow, look at Christine's taco. 384 00:15:36,667 --> 00:15:38,667 That is screaming LA. 385 00:15:41,967 --> 00:15:43,266 [Guy] Three minutes. 386 00:15:44,367 --> 00:15:45,567 [Gunnar] When I'm plating my taco, 387 00:15:45,567 --> 00:15:47,867 I want to elevate the dish just for the judges. 388 00:15:47,867 --> 00:15:51,667 I'll add my nice and spicy buffalo meat. 389 00:15:51,667 --> 00:15:56,467 Give the drumsticks, uh, one more run in buffalo sauce. 390 00:15:56,467 --> 00:15:58,200 Plate those ones. 391 00:15:58,200 --> 00:15:59,467 Some nice pico de gallo. 392 00:15:59,467 --> 00:16:01,767 And at last, I microplane the blue cheese 393 00:16:01,767 --> 00:16:06,166 because you don't want to have too much blue cheese flavor on your plate. 394 00:16:06,166 --> 00:16:08,367 [Guy] Lollipop the wing, put it on the taco 395 00:16:08,367 --> 00:16:10,066 so you can have your wing and eat it 396 00:16:10,066 --> 00:16:11,867 and then go back in and have your chicken taco. 397 00:16:11,867 --> 00:16:14,066 Nice little move. 398 00:16:14,066 --> 00:16:16,000 One minute. One to go. 399 00:16:16,000 --> 00:16:19,867 [Jason] First, I put down my grilled buffalo pulled chicken. 400 00:16:19,867 --> 00:16:21,800 I wanted to add the slaw. 401 00:16:22,567 --> 00:16:24,300 I put that Gorgonzola on 402 00:16:24,300 --> 00:16:28,066 and the fried chicken skin chicharrones on top. 403 00:16:28,066 --> 00:16:29,700 [counting down] 404 00:16:32,500 --> 00:16:33,467 That's it. 405 00:16:34,567 --> 00:16:37,066 Nice job. Sliding into home. 406 00:16:37,066 --> 00:16:38,500 [exhales deeply] 407 00:16:38,500 --> 00:16:39,567 That was rough. 408 00:16:39,567 --> 00:16:41,000 We hate each other. 409 00:16:41,000 --> 00:16:42,467 The only time we'll be friends, right? 410 00:16:45,667 --> 00:16:46,734 [Guy] This is it, judges. 411 00:16:46,734 --> 00:16:48,367 The first inning of our baseball stadium food fight. 412 00:16:48,367 --> 00:16:52,667 Now, the chefs, they had to combine two baseball favorites, 413 00:16:52,667 --> 00:16:54,266 chicken wings and tacos. 414 00:16:54,266 --> 00:16:56,467 Now, up first is Chef Christine. 415 00:16:56,467 --> 00:16:58,000 Probably doesn't know much about tacos. 416 00:16:58,000 --> 00:17:00,066 -Just down in LA. -Okay. 417 00:17:00,066 --> 00:17:01,967 [Guy] Just with the Dodgers. 418 00:17:01,967 --> 00:17:03,500 But we're gonna let her just take a run at it. 419 00:17:03,500 --> 00:17:05,767 So what I have for you judges today 420 00:17:05,767 --> 00:17:08,867 is a buffalo chicken wing taco 421 00:17:08,867 --> 00:17:10,767 with a spicy pico de gallo 422 00:17:10,767 --> 00:17:13,400 with a little bit of blue cheese crumbled on top. 423 00:17:18,367 --> 00:17:19,967 As somebody who's from Southern California, 424 00:17:19,967 --> 00:17:20,967 I'm a Southern California baseball fan, 425 00:17:20,967 --> 00:17:22,133 -just like yourself. -Yes. 426 00:17:22,133 --> 00:17:23,900 You're going home because you're a Dodgers fan. Thanks. 427 00:17:25,166 --> 00:17:26,400 [speaking gibberish] 428 00:17:26,400 --> 00:17:28,000 Okay. No, that didn't work. 429 00:17:28,000 --> 00:17:29,367 Okay. You have so many layers 430 00:17:29,367 --> 00:17:30,967 of both freshness and fried, 431 00:17:30,967 --> 00:17:32,667 and I think that was your key to making this dish work. 432 00:17:32,667 --> 00:17:34,600 I really loved the celery and the pico, 433 00:17:34,600 --> 00:17:36,600 and I was watching that develop. 434 00:17:36,600 --> 00:17:40,100 I want it here in bigger, spicier ways. 435 00:17:40,100 --> 00:17:45,467 Christine, you definitely got that classic buffalo chicken wing flavor in this taco, 436 00:17:45,467 --> 00:17:46,567 but I want to see more of it. 437 00:17:46,567 --> 00:17:48,900 I mean, embrace these flavors. 438 00:17:50,567 --> 00:17:52,367 There-- There were some missteps. 439 00:17:52,367 --> 00:17:55,567 The salsa, I think the judges said that they should-- 440 00:17:55,567 --> 00:17:57,400 It should have had a little bit more spice. 441 00:17:57,400 --> 00:17:59,467 Okay. Thank you. 442 00:17:59,467 --> 00:18:00,600 Up next, Chef Jason. 443 00:18:00,600 --> 00:18:05,367 For my mash-up, I did a grilled chicken wing taco. 444 00:18:05,367 --> 00:18:08,667 It's topped with a celery and carrot pickled slaw, 445 00:18:08,667 --> 00:18:10,467 topped with a little bit of Gorgonzola cheese. 446 00:18:10,467 --> 00:18:12,800 And then we fried some chicken skin 447 00:18:12,800 --> 00:18:14,967 and topped that to give you a little bit of a crunch. 448 00:18:23,166 --> 00:18:24,900 I think the best thing you did was fry that chicken skin. 449 00:18:24,900 --> 00:18:26,200 That chicken is real nice. 450 00:18:26,200 --> 00:18:27,567 I mean, it just made it a little bit crunchy. 451 00:18:27,567 --> 00:18:29,100 'Cause you think about tacos, and you think about some of 452 00:18:29,100 --> 00:18:30,900 the best little crispy bits up top, right? 453 00:18:30,900 --> 00:18:32,767 -Yeah. -[Troy] The slaw itself, 454 00:18:32,767 --> 00:18:34,500 you need the acidity to cut through this stuff. 455 00:18:35,767 --> 00:18:37,367 That mash-up with the chicken skin on top 456 00:18:37,367 --> 00:18:41,467 the chicken chicharrones really, like, sells this idea of chicken wing taco. 457 00:18:41,467 --> 00:18:42,867 But I want more chicken. 458 00:18:42,867 --> 00:18:43,967 I want more chicken in this. 459 00:18:45,500 --> 00:18:48,467 First of all, I love a good grilled wing. 460 00:18:48,467 --> 00:18:50,500 The meat was cooked perfectly 461 00:18:50,500 --> 00:18:52,600 and the glaze on it is delicious. 462 00:18:52,600 --> 00:18:54,767 But I think it's really heavy handed 463 00:18:54,767 --> 00:18:56,467 with all the Gorgonzola on it. 464 00:18:56,467 --> 00:19:01,100 When I take a bite, the only thing that I can taste is the Gorgonzola. 465 00:19:01,100 --> 00:19:02,467 Yeah. 466 00:19:02,467 --> 00:19:04,000 Hindsight being 20/20, 467 00:19:04,000 --> 00:19:08,667 should we have put the Gorgonzola into the crema and did a Gorgonzola crema? 468 00:19:08,667 --> 00:19:11,367 And you instantly start seeing things and questioning like, 469 00:19:11,367 --> 00:19:12,367 "Why did I do that?" 470 00:19:13,166 --> 00:19:14,967 [Guy] All right. Thank you very much. 471 00:19:14,967 --> 00:19:16,967 Mr. Boston, Chef Ron. 472 00:19:16,967 --> 00:19:20,266 From my ballpark, not stadium, park. 473 00:19:20,266 --> 00:19:21,367 Oh, the park. 474 00:19:21,367 --> 00:19:26,700 Yeah, park, uh, mash-up, I have a buffalo chicken taco 475 00:19:26,700 --> 00:19:29,600 with a little crunchy vegetable slaw, 476 00:19:29,600 --> 00:19:31,367 a little Mexican crema. 477 00:19:37,567 --> 00:19:39,300 I see the direction you're going in 478 00:19:39,300 --> 00:19:44,100 by taking the classic wing flavors and putting it in a taco. 479 00:19:44,100 --> 00:19:46,567 You have a lot of chicken in here, and I love it. 480 00:19:46,567 --> 00:19:48,800 Uh, it's crispy, it's delicious 481 00:19:48,800 --> 00:19:49,867 and cooked very well. 482 00:19:49,867 --> 00:19:51,567 Thank you. Thank you, Chef. 483 00:19:51,567 --> 00:19:52,667 Obviously, I know you. 484 00:19:52,667 --> 00:19:54,867 We work, like, within a stone's throw of each other. 485 00:19:54,867 --> 00:19:55,967 I've known you for a long time. 486 00:19:55,967 --> 00:19:58,200 Tabula rasa. We judge the food only. 487 00:19:58,200 --> 00:19:59,400 Goes without saying, but I'm saying it. 488 00:19:59,400 --> 00:20:00,900 I think, really, the addition of, like, 489 00:20:00,900 --> 00:20:02,300 the cumin and the chili powder, 490 00:20:02,300 --> 00:20:05,767 we're getting these, like, very pronounced taco Mexican flavors. 491 00:20:05,767 --> 00:20:07,467 But I would like a little bit more char 492 00:20:07,467 --> 00:20:08,900 on the outside of, like, the tortilla. 493 00:20:08,900 --> 00:20:11,500 It's just, kind of, like a raw tortilla. 494 00:20:11,500 --> 00:20:14,700 This has the most flavor of any dish of the round. 495 00:20:14,700 --> 00:20:17,100 -All right. -I mean, it is so much flavor inside that. 496 00:20:17,100 --> 00:20:19,867 I was just trying to get out of the batter's box, to be honest with you. 497 00:20:21,967 --> 00:20:22,834 Thank you, Chef. 498 00:20:22,834 --> 00:20:25,967 Not to be outdone, though, Chef Gunnar. 499 00:20:25,967 --> 00:20:27,066 What do you got for us, Chef? 500 00:20:27,066 --> 00:20:28,867 So it's the double header at the end of the season. 501 00:20:28,867 --> 00:20:31,066 Um, it's a lollipop, uh, 502 00:20:31,066 --> 00:20:32,667 chicken wing, Buffalo style. 503 00:20:32,667 --> 00:20:35,000 We have a little bit of chicken meat on the bottom, too, 504 00:20:35,000 --> 00:20:37,667 with some pico salsa. 505 00:20:38,800 --> 00:20:40,266 [Tiffani] How do we eat it? 506 00:20:40,266 --> 00:20:42,700 So the lollipop, you can eat with a hand. 507 00:20:42,700 --> 00:20:44,900 And then there's enough meat in the bottom to just, like, 508 00:20:45,567 --> 00:20:46,433 do the second round. 509 00:20:46,433 --> 00:20:48,100 Wing and a taco or a swing and a miss? 510 00:20:48,100 --> 00:20:49,000 What are they going to be? 511 00:20:49,000 --> 00:20:50,300 [tense music playing] 512 00:20:54,300 --> 00:20:56,000 [Troy] Mmm. 513 00:20:57,066 --> 00:20:58,467 I get the idea. 514 00:20:58,467 --> 00:21:00,100 Creative, gutsy, 515 00:21:00,100 --> 00:21:01,767 but there's a division here. 516 00:21:01,767 --> 00:21:02,700 It's like... 517 00:21:02,700 --> 00:21:04,700 It's like the Giants and the Dodgers. 518 00:21:05,667 --> 00:21:07,400 A lot of accoutrements on top. 519 00:21:07,400 --> 00:21:08,367 You've got a good pico de gallo, 520 00:21:08,367 --> 00:21:09,767 you've got avocado, 521 00:21:09,767 --> 00:21:10,700 which is 522 00:21:10,700 --> 00:21:12,367 the butter of trees. 523 00:21:12,367 --> 00:21:15,066 You know, it should be in every single taco. 524 00:21:15,066 --> 00:21:16,867 Even though it's a cute little baseball bat, 525 00:21:16,867 --> 00:21:18,400 it's kind of a two-course meal. 526 00:21:18,400 --> 00:21:19,400 I don't mind that. 527 00:21:19,400 --> 00:21:20,500 And I got to taste 528 00:21:20,500 --> 00:21:22,000 what those chicken wings taste like on their own. 529 00:21:22,000 --> 00:21:24,100 And they're excellent. So good. 530 00:21:24,100 --> 00:21:26,367 I love the char of the tortilla here. 531 00:21:26,367 --> 00:21:29,066 It adds to that great taco flavor. 532 00:21:29,066 --> 00:21:30,266 Thank you, Chef. 533 00:21:30,266 --> 00:21:31,567 [Guy] Send you back to the kitchens. 534 00:21:31,567 --> 00:21:33,100 Going to have some discussion. 535 00:21:33,100 --> 00:21:34,367 Someone's going to go home. 536 00:21:34,367 --> 00:21:36,166 Thank you very much. Nice job in the first round. 537 00:21:36,166 --> 00:21:38,200 -Thank you, chefs. -[contestants] Thank you. 538 00:21:41,667 --> 00:21:43,066 Anybody safe? 539 00:21:43,066 --> 00:21:45,000 Chef Ron's, that had 540 00:21:45,000 --> 00:21:46,000 the most amount of flavor. 541 00:21:46,000 --> 00:21:47,667 -Yeah, agreed. -Yep. 542 00:21:47,667 --> 00:21:48,800 Yeah, it was. 543 00:21:48,800 --> 00:21:50,266 I think Christine is safe for me. 544 00:21:51,200 --> 00:21:52,767 I love the crunch on the chicken. 545 00:21:52,767 --> 00:21:54,066 [Guy] So that leaves us 546 00:21:54,567 --> 00:21:56,166 Gunnar and Jason. 547 00:21:57,266 --> 00:21:59,967 With Chef Jason, I do think that his idea was great, 548 00:21:59,967 --> 00:22:02,600 but he was really heavy-handed with the gorgonzola. 549 00:22:02,600 --> 00:22:04,467 -It was a gorgonzola taco. -Correct. 550 00:22:04,467 --> 00:22:06,667 I don't think that Gunnar's dish was 551 00:22:06,667 --> 00:22:09,300 a complete mash-up. 552 00:22:09,300 --> 00:22:11,667 It just seemed like two different dishes, 553 00:22:11,667 --> 00:22:14,367 -two different components put together. -Yes. 554 00:22:14,367 --> 00:22:16,100 Who's going to be out of a place? 555 00:22:22,300 --> 00:22:24,100 Chefs, not an easy challenge. 556 00:22:24,100 --> 00:22:27,066 Everybody had some errors on the field. 557 00:22:27,066 --> 00:22:29,667 Unfortunately, the chef checking out 558 00:22:30,567 --> 00:22:32,467 in the first inning will be... 559 00:22:32,467 --> 00:22:33,767 [tense music playing] 560 00:22:35,467 --> 00:22:36,867 Such a bummer. 561 00:22:36,867 --> 00:22:38,166 Chef Jason. 562 00:22:38,166 --> 00:22:40,367 Chef, let me just say this to you. 563 00:22:40,367 --> 00:22:41,467 Too much what? 564 00:22:41,467 --> 00:22:42,700 -Blue cheese. -Gorgonzola. 565 00:22:42,700 --> 00:22:44,867 -Gorgonzola is a heavy hitter. -[Jason] Yeah. 566 00:22:44,867 --> 00:22:46,266 -Chef, it was great to have you. -[Jason] Awesome. 567 00:22:46,266 --> 00:22:47,567 -Thanks, guys. -Chef. 568 00:22:47,567 --> 00:22:49,367 [sighs] I think there's a lot of... 569 00:22:49,367 --> 00:22:50,600 there's a lot of pressure 570 00:22:50,600 --> 00:22:52,567 with coming and doing a show like this. 571 00:22:52,567 --> 00:22:54,567 We all got to go back to our stadiums. 572 00:22:54,567 --> 00:22:56,467 You want to represent well, 573 00:22:56,467 --> 00:22:58,100 and we got thrown out at home. 574 00:23:02,700 --> 00:23:05,200 [baseball stadium music playing] 575 00:23:05,200 --> 00:23:06,400 Well, chefs, 576 00:23:06,400 --> 00:23:09,567 whoever prepares the best dish in this final round 577 00:23:09,567 --> 00:23:11,400 will get a chance to shop Flavortown Stadium 578 00:23:11,400 --> 00:23:14,266 -for up to $20,000. -[Hunter] Woo! 579 00:23:14,266 --> 00:23:15,367 [Guy] Final challenge. 580 00:23:16,266 --> 00:23:17,900 I want you to make 581 00:23:18,667 --> 00:23:20,667 a box-seat baller dish. 582 00:23:20,667 --> 00:23:21,967 I want you to make us 583 00:23:21,967 --> 00:23:24,100 the luxury-suite, high-end, 584 00:23:24,100 --> 00:23:27,000 big-baller box-seat dish. 585 00:23:27,000 --> 00:23:29,066 You got me? And to keep you safe 586 00:23:29,066 --> 00:23:30,867 while you're running around the store, 587 00:23:30,867 --> 00:23:32,467 well, Hunter's brought you something 588 00:23:32,467 --> 00:23:33,367 that'll make you feel better. 589 00:23:33,367 --> 00:23:34,367 Hunter? 590 00:23:37,867 --> 00:23:39,767 -Hunter. -[Tiffani] Oh, hey, buddy. 591 00:23:39,767 --> 00:23:40,700 -Hey, Hunter. -[Maneet] Hey, Hunter. 592 00:23:40,700 --> 00:23:41,600 I look 593 00:23:42,166 --> 00:23:43,066 ridiculous. 594 00:23:43,066 --> 00:23:44,500 [all laughing] 595 00:23:44,500 --> 00:23:46,300 Hunter, you're pulling it off. Seriously. 596 00:23:46,300 --> 00:23:48,967 Hunter has so thoughtfully brought you... 597 00:23:49,767 --> 00:23:50,767 I'm not sure what he brought you. 598 00:23:50,767 --> 00:23:51,667 Hunter, what did you get? 599 00:23:52,700 --> 00:23:53,867 [Hunter] Helmets. 600 00:23:53,867 --> 00:23:55,967 I thought we were playing baseball today. 601 00:23:55,967 --> 00:23:56,867 So I brought helmets. 602 00:23:56,867 --> 00:23:58,000 [Guy] He's already got a hat on, 603 00:23:58,000 --> 00:23:58,867 -and I can't-- -[Hunter] That's true. 604 00:23:58,867 --> 00:23:59,900 Well, no, we got to do something with it. 605 00:23:59,900 --> 00:24:01,367 We got to make it baseball-themed. 606 00:24:02,600 --> 00:24:03,867 I got it! 607 00:24:03,867 --> 00:24:05,200 Chefs, to the front of your carts. 608 00:24:05,200 --> 00:24:06,166 Here we go. 609 00:24:06,867 --> 00:24:08,367 Here's what we're gonna do. 610 00:24:08,367 --> 00:24:10,000 Let's create a new game. 611 00:24:10,000 --> 00:24:11,867 Something wacky. Let's call it Helmet Shop. 612 00:24:11,867 --> 00:24:15,000 Everything you need for your box-seat baller dish 613 00:24:15,600 --> 00:24:16,600 has got to fit in that helmet. 614 00:24:18,066 --> 00:24:18,867 Oh, yeah. 615 00:24:18,867 --> 00:24:20,400 You get one trip to go, though. 616 00:24:20,400 --> 00:24:22,100 -I don't want you getting confused. -[Gunnar] Oh. 617 00:24:22,100 --> 00:24:23,066 Feel good about that? 618 00:24:23,066 --> 00:24:24,367 -Feel great. -[Guy] 30 minutes. 619 00:24:24,367 --> 00:24:27,000 Shop, prepare, and plate your box-seat baller dish. 620 00:24:27,000 --> 00:24:28,367 -[phone chimes] -[Guy] I got another... 621 00:24:29,266 --> 00:24:30,500 No, you didn't. 622 00:24:30,500 --> 00:24:32,166 -[Guy] What? -I don't know. 623 00:24:32,166 --> 00:24:33,266 -Just whatever... -No, I'm just-- 624 00:24:33,266 --> 00:24:35,867 Whatever you're up to, just save it. 625 00:24:35,867 --> 00:24:36,800 Oh, are we going to... 626 00:24:36,800 --> 00:24:38,300 The grocery store attorney just said, 627 00:24:38,300 --> 00:24:39,667 "Before you say three, two, one, go," 628 00:24:39,667 --> 00:24:41,000 he says, "Make sure that they understand... 629 00:24:41,000 --> 00:24:42,166 -the rules about--" -[Tiffani] There it is. 630 00:24:42,166 --> 00:24:43,166 Go! 631 00:24:43,967 --> 00:24:45,567 Oh, the lawyer fake-out. 632 00:24:45,567 --> 00:24:46,767 [Tiffani laughs] 633 00:24:47,600 --> 00:24:48,567 [Gunnar] Oh, damn. 634 00:24:48,567 --> 00:24:49,800 I worked at restaurants 635 00:24:49,800 --> 00:24:53,100 with Michelin-starred chefs in famous yacht clubs. 636 00:24:53,100 --> 00:24:54,266 So I'm thinking surf and turf. 637 00:24:54,266 --> 00:24:56,767 Filet, lobsters, scallops. 638 00:24:56,767 --> 00:24:59,100 That's not a lot of space for a baller dish. 639 00:24:59,100 --> 00:25:00,100 [Guy] You can use those 640 00:25:00,100 --> 00:25:02,000 as kind of like side shelves there, Gunnar. 641 00:25:02,000 --> 00:25:04,567 -Yep. Building it up? -You know, you kinda stack it-- Yeah. 642 00:25:04,567 --> 00:25:06,300 [Gunnar] San Francisco has incredible Chinatown, 643 00:25:06,300 --> 00:25:07,900 incredible Asian markets. 644 00:25:07,900 --> 00:25:09,800 So why not ramen? 645 00:25:09,800 --> 00:25:11,000 Look at Chef Gunnar. 646 00:25:11,000 --> 00:25:12,400 Like, his helmet is in Jenga land. 647 00:25:12,400 --> 00:25:15,166 He's got so much popping out of his helmet. 648 00:25:16,600 --> 00:25:17,867 [Gunnar] All bases are loaded. 649 00:25:17,867 --> 00:25:19,767 This is a double play of the season. 650 00:25:19,767 --> 00:25:20,900 I hope I don't strike out. 651 00:25:22,800 --> 00:25:24,567 Keeps freaking me out. I keep seeing that guy 652 00:25:24,567 --> 00:25:26,700 and I'm like, "Who is that guy?" 653 00:25:29,166 --> 00:25:31,266 The first thing that comes to mind for me is 654 00:25:31,266 --> 00:25:33,600 making a kataifi-wrapped prawn. 655 00:25:33,600 --> 00:25:35,200 It's a dish that I actually make 656 00:25:35,200 --> 00:25:37,767 for the Dodger Foundation Gala every year, 657 00:25:37,767 --> 00:25:39,300 and they absolutely love it. 658 00:25:39,300 --> 00:25:41,100 But this helmet is not gonna be enough. 659 00:25:41,100 --> 00:25:43,467 Even though I'm not able to grab a lot of ingredients, 660 00:25:43,467 --> 00:25:45,367 I have to build flavors. 661 00:25:45,367 --> 00:25:48,667 So I wanna make a heirloom tomato jam 662 00:25:48,667 --> 00:25:51,867 because it'll cut into the sweetness of the prawn 663 00:25:51,867 --> 00:25:54,000 and the crispiness of the kataifi dough. 664 00:25:54,000 --> 00:25:55,667 I think the flavors that I'm going 665 00:25:55,667 --> 00:25:57,166 to incorporate in this dish are 666 00:25:57,166 --> 00:25:59,367 going to be what make it luxurious. 667 00:25:59,367 --> 00:26:00,600 [tense music playing] 668 00:26:02,500 --> 00:26:05,500 [Ron] So a lot of my food is very New England-y. 669 00:26:05,500 --> 00:26:07,567 As soon as I heard "baller," 670 00:26:07,567 --> 00:26:09,367 right away, it kind of clicked to me 671 00:26:09,367 --> 00:26:10,600 that I was going to do 672 00:26:10,600 --> 00:26:12,867 an upscale-type chowder of some sort 673 00:26:12,867 --> 00:26:14,867 with seared scallops 674 00:26:14,867 --> 00:26:16,600 and a smoky bacon. 675 00:26:17,400 --> 00:26:19,567 But the helmet's not very big. 676 00:26:19,567 --> 00:26:21,767 So I'm thinking 677 00:26:21,767 --> 00:26:23,300 I have to keep it somewhat simple. 678 00:26:23,300 --> 00:26:24,867 I can't go too many ingredients. 679 00:26:24,867 --> 00:26:25,867 Heavy cream. 680 00:26:26,367 --> 00:26:27,600 Heavy whipping cream. 681 00:26:27,600 --> 00:26:30,600 There's nothing more baller than a bottle of champagne. 682 00:26:30,600 --> 00:26:33,166 It would have been nice to be able to grab a few more items, 683 00:26:33,166 --> 00:26:35,467 like some shellfish stock. 684 00:26:35,467 --> 00:26:37,867 I'm using what I call pipe stock. Water. 685 00:26:37,867 --> 00:26:40,467 Which I do at home when I'm cooking for myself. 686 00:26:40,467 --> 00:26:42,600 But I don't do that at any of the restaurants. 687 00:26:42,600 --> 00:26:44,200 And I certainly don't want to be doing it 688 00:26:44,200 --> 00:26:45,700 in a cooking competition. 689 00:26:45,700 --> 00:26:46,767 But I have to do it anyway. 690 00:26:46,767 --> 00:26:49,000 Potatoes. Cream. 691 00:26:49,000 --> 00:26:51,266 I know my competition. 692 00:26:51,266 --> 00:26:52,900 These guys are really good. 693 00:26:52,900 --> 00:26:54,066 They got game, too, 694 00:26:54,066 --> 00:26:57,367 so I definitely have to put a solid, solid dish 695 00:26:57,367 --> 00:26:58,667 to win that money. 696 00:27:00,467 --> 00:27:01,400 [Guy] 25 minutes. 697 00:27:01,400 --> 00:27:02,867 [tense music playing] 698 00:27:02,867 --> 00:27:04,000 There's an innate rivalry 699 00:27:04,000 --> 00:27:05,166 that's happening between these chefs 700 00:27:05,166 --> 00:27:06,200 in this kitchen right now, 701 00:27:06,200 --> 00:27:08,467 and there's 20 grand on the line. 702 00:27:08,467 --> 00:27:10,166 Guys, this is the pride of your team, 703 00:27:10,166 --> 00:27:12,166 the pride of your city, the pride of your region. 704 00:27:12,166 --> 00:27:14,200 One of these chefs is going home with 20K. 705 00:27:14,200 --> 00:27:16,767 The other ones, better luck next year. 706 00:27:16,767 --> 00:27:18,467 -Yo, Rob. -[Ron] Chef, how are you? 707 00:27:18,467 --> 00:27:20,266 I'm going to do kind of a New England thing. 708 00:27:20,266 --> 00:27:22,367 A seared scallop 709 00:27:22,367 --> 00:27:25,800 with, like, a smoked bacon corn-type chowder. 710 00:27:25,800 --> 00:27:28,066 -Corn chowder. -I'm going in that direction. 711 00:27:28,066 --> 00:27:29,467 There we go. Okay. 712 00:27:30,667 --> 00:27:32,867 So first I start out with the chowder base. 713 00:27:34,300 --> 00:27:37,200 I'm gonna cream some leeks, corn, 714 00:27:37,200 --> 00:27:39,700 some shallots, some nice bacon bits. 715 00:27:39,700 --> 00:27:41,000 If you're a baller, 716 00:27:41,600 --> 00:27:44,166 you drink champagne, right? 717 00:27:44,166 --> 00:27:45,567 And just to take it over the top, 718 00:27:45,567 --> 00:27:48,867 some of that champagne to deglaze the bottom of this. 719 00:27:48,867 --> 00:27:49,734 I'm a little bit nervous 720 00:27:49,734 --> 00:27:52,600 without that seafood stock foundation. 721 00:27:52,600 --> 00:27:55,367 I'm using what I call pipe stock, water. 722 00:27:55,367 --> 00:27:57,000 I love being the chef at Fenway. 723 00:27:57,000 --> 00:27:59,200 It's a dream job for any chef. 724 00:27:59,200 --> 00:28:01,767 Winning the $20,000, oh, my God. 725 00:28:01,767 --> 00:28:04,200 Well, I definitely would 726 00:28:04,200 --> 00:28:06,300 make a donation to the Red Sox Foundation. 727 00:28:06,300 --> 00:28:08,266 I love the Red Sox Foundation. 728 00:28:08,266 --> 00:28:11,767 Myself and my team, we do tons of stuff for the foundation, 729 00:28:11,767 --> 00:28:15,000 and the foundation does a ton for the Red Sox community. 730 00:28:15,000 --> 00:28:17,767 It's getting there. 731 00:28:18,467 --> 00:28:19,800 What's that baller dish? 732 00:28:19,800 --> 00:28:20,867 We have prawns 733 00:28:20,867 --> 00:28:23,166 that have been wrapped in kataifi, 734 00:28:23,166 --> 00:28:24,767 heirloom tomato jam. 735 00:28:24,767 --> 00:28:26,500 And this is something you serve at the stadium? 736 00:28:26,500 --> 00:28:27,800 I do. Every season 737 00:28:27,800 --> 00:28:29,100 for the Dodger Foundation Gala. 738 00:28:29,100 --> 00:28:30,066 -Wow! -Yeah. 739 00:28:30,066 --> 00:28:32,467 -[Guy] The kataifi is awesome stuff. -Yeah. 740 00:28:32,467 --> 00:28:33,467 It takes me back to my roots. 741 00:28:33,467 --> 00:28:34,467 I'm Lebanese-Armenian. 742 00:28:34,467 --> 00:28:35,667 Well done. Thank you, guys. 743 00:28:35,667 --> 00:28:37,467 [Christine] Kataifi is a shredded phyllo dough. 744 00:28:37,467 --> 00:28:39,567 It's very fun for me to use my heritage 745 00:28:39,567 --> 00:28:41,667 while cooking for major events like this, 746 00:28:41,667 --> 00:28:43,166 because it's a part of me, 747 00:28:43,166 --> 00:28:45,166 my roots. 748 00:28:45,166 --> 00:28:48,000 Right now, my biggest concern is time. 749 00:28:48,000 --> 00:28:49,367 You have to take the kataifi 750 00:28:49,367 --> 00:28:51,900 and wrap several different layers to it, 751 00:28:51,900 --> 00:28:54,567 so that way you don't lose any in the deep fryer. 752 00:28:54,567 --> 00:28:55,500 [tense music playing] 753 00:28:57,266 --> 00:28:58,667 [Tiffani] This is just a lot of work. 754 00:28:58,667 --> 00:29:00,367 But if she executes it, 755 00:29:00,367 --> 00:29:02,467 I mean, it would be absolutely delicious. 756 00:29:02,467 --> 00:29:04,200 Just imagine the texture and the flavor. 757 00:29:05,900 --> 00:29:06,900 [Guy] Looking good. 758 00:29:11,266 --> 00:29:12,500 Chef, what's on the menu? 759 00:29:12,500 --> 00:29:14,700 [Gunnar] Asian-inspired surf and turf 760 00:29:14,700 --> 00:29:16,700 with some lobster scallops. 761 00:29:16,700 --> 00:29:18,500 And what do you got there, a little Japanese eggplant? 762 00:29:18,500 --> 00:29:19,400 [Gunnar] Yes, Chef. 763 00:29:19,400 --> 00:29:21,400 Mushrooms and then some ramen. 764 00:29:21,400 --> 00:29:22,800 I love it, buddy. Good luck. 765 00:29:24,867 --> 00:29:26,200 [stadium music playing] 766 00:29:26,200 --> 00:29:27,900 -[Guy] Uh-oh. -[Hunter] Hello, Chefs. 767 00:29:27,900 --> 00:29:29,200 -[Tiffani] Oh. -[Maneet] Hunter. 768 00:29:29,200 --> 00:29:31,200 Get your peanut butter here. 769 00:29:31,200 --> 00:29:32,367 Peanut candy. 770 00:29:32,367 --> 00:29:33,800 -Peanut ice cream-- -[Guy] Hey, hey, hey, hey. 771 00:29:33,800 --> 00:29:35,000 -Stop, stop. -[stadium music slows down to a stop] 772 00:29:35,000 --> 00:29:36,233 -Peanuts-- -No, I said-- 773 00:29:36,233 --> 00:29:37,700 -Peanut ice cream. Peanut things-- -No, no, no, no. I said 774 00:29:37,700 --> 00:29:38,967 I said peanuts. 775 00:29:38,967 --> 00:29:40,767 You're the peanut barker. You're the guy going through the... 776 00:29:40,767 --> 00:29:42,066 -You sell peanuts. -We didn't have any peanuts. 777 00:29:42,066 --> 00:29:43,767 -This is ridiculous. -[Hunter] This is awesome. 778 00:29:43,767 --> 00:29:45,000 -[stadium music playing] -[Guy] All right, time out. 779 00:29:45,000 --> 00:29:47,367 You were supposed to have peanuts in the shell, 780 00:29:47,367 --> 00:29:49,066 but evidently we didn't get the memo. 781 00:29:49,066 --> 00:29:49,900 [Hunter] No. 782 00:29:49,900 --> 00:29:51,900 So you have your choice over here now 783 00:29:51,900 --> 00:29:54,667 of peanut butter, peanut butter ice cream, 784 00:29:54,667 --> 00:29:56,100 or peanut butter candy. 785 00:29:56,100 --> 00:29:59,266 One of these three must be included in your dish. 786 00:30:00,667 --> 00:30:02,066 I'm going with the crunchy peanut butter 787 00:30:02,066 --> 00:30:03,200 because the ice cream 788 00:30:03,200 --> 00:30:04,767 or the granola did not make sense. 789 00:30:04,767 --> 00:30:07,567 But how am I going to incorporate peanut butter 790 00:30:07,567 --> 00:30:08,533 into this dish? 791 00:30:08,533 --> 00:30:11,000 Maybe make a dressing out of it. We'll see. 792 00:30:11,000 --> 00:30:12,800 -All right, let's do something different. -There you go. 793 00:30:12,800 --> 00:30:14,900 [Gunnar] Peanut and Asian food go well together. 794 00:30:14,900 --> 00:30:16,667 Might be a gift here, Hunter. 795 00:30:16,667 --> 00:30:18,000 That's very evil, Chef. 796 00:30:18,000 --> 00:30:19,200 I'm beside myself. 797 00:30:19,200 --> 00:30:20,867 Peanut butter in my chowder? 798 00:30:20,867 --> 00:30:23,867 I mean, that's a good way to ruin the whole thing. 799 00:30:23,867 --> 00:30:25,367 [Guy] What? 800 00:30:25,367 --> 00:30:26,567 [Ron] Peanut butter chowder, 801 00:30:26,567 --> 00:30:27,667 sir? 802 00:30:27,667 --> 00:30:28,567 Really? 803 00:30:28,567 --> 00:30:30,300 [Guy] You can go get the other one. 804 00:30:30,300 --> 00:30:31,900 -How is it? Can I try it? -Yeah. 805 00:30:34,367 --> 00:30:35,767 I'm pleasantly surprised. 806 00:30:36,367 --> 00:30:37,567 It's not too sweet. 807 00:30:37,567 --> 00:30:39,100 It's got good peanut butter flavor. 808 00:30:39,100 --> 00:30:40,800 It's good creaminess. 809 00:30:40,800 --> 00:30:41,867 Believe it or not, 810 00:30:41,867 --> 00:30:45,000 a peanut butter ice cream might actually help me. 811 00:30:45,000 --> 00:30:47,166 I'm gonna actually use a little bit more peanut butter. 812 00:30:47,967 --> 00:30:48,867 You believe that? 813 00:30:48,867 --> 00:30:51,600 Next, the key to cooking scallops is 814 00:30:51,600 --> 00:30:52,900 to dry them off 815 00:30:52,900 --> 00:30:55,567 so they didn't release a lot of extra moisture 816 00:30:55,567 --> 00:30:56,767 and just steam, 817 00:30:56,767 --> 00:30:58,467 'cause I need to get good color on these. 818 00:31:01,867 --> 00:31:03,166 [Guy] Chef, where did you incorporate 819 00:31:03,166 --> 00:31:04,867 your special ingredient? 820 00:31:04,867 --> 00:31:06,667 [Christine] In my brown butter sauce. 821 00:31:06,667 --> 00:31:07,800 [Guy] Fantastic. 822 00:31:07,800 --> 00:31:09,667 [Christine] Not having the time or the ingredients 823 00:31:09,667 --> 00:31:10,500 to start a new sauce, 824 00:31:10,500 --> 00:31:12,467 I put it into my brown butter sauce. 825 00:31:12,467 --> 00:31:14,000 Yeah. 826 00:31:14,800 --> 00:31:16,667 I'm going to toss my mushrooms in it. 827 00:31:18,667 --> 00:31:19,700 We'll see. 828 00:31:20,867 --> 00:31:23,700 And I tasted one, and it tasted fantastic. 829 00:31:23,700 --> 00:31:25,166 I check on my prawns. 830 00:31:25,166 --> 00:31:26,667 [tense music playing] 831 00:31:29,100 --> 00:31:31,100 [Christine] The kataifi has stuck to them, 832 00:31:31,100 --> 00:31:34,166 they look beautiful, they're golden brown. 833 00:31:34,166 --> 00:31:36,000 I'm gonna hit a home run today, for sure. 834 00:31:40,100 --> 00:31:43,000 So, Gunnar over there is getting a lot of work done. 835 00:31:43,000 --> 00:31:44,867 Ramen noodles, eggplant, lobster. 836 00:31:44,867 --> 00:31:47,066 -He heard the baller part of it, that's for sure. -[Troy] Yeah. 837 00:31:47,066 --> 00:31:49,100 Now here comes the candy bars. 838 00:31:50,600 --> 00:31:52,867 It has saltiness and creaminess. 839 00:31:52,867 --> 00:31:53,900 We can make that happen. 840 00:31:54,667 --> 00:31:56,400 I will add it to the, um, 841 00:31:56,867 --> 00:31:57,900 vegetable. 842 00:31:57,900 --> 00:32:00,500 Peanuts is something you definitely find 843 00:32:00,500 --> 00:32:02,100 in the Asian cuisine. 844 00:32:02,100 --> 00:32:04,100 I'm chopping up my scallions 845 00:32:04,900 --> 00:32:07,367 and adding them into my candy bar mix. 846 00:32:07,967 --> 00:32:09,467 Ooh. 847 00:32:09,467 --> 00:32:12,100 That looks like it just fell right into your lap. 848 00:32:12,100 --> 00:32:13,066 [Gunnar] Yeah, not too bad. 849 00:32:13,700 --> 00:32:15,066 Into the ramen noodles. 850 00:32:17,467 --> 00:32:19,300 And my candy bars. 851 00:32:21,767 --> 00:32:23,367 Chef, are you eating my peanut butter? 852 00:32:23,367 --> 00:32:25,367 Nope, just checking to make sure it's all healthy. 853 00:32:25,367 --> 00:32:26,400 [Gunnar] All right. 854 00:32:28,100 --> 00:32:29,367 [Guy] Four minutes. 855 00:32:29,367 --> 00:32:31,867 That champagne cream is coming through. 856 00:32:31,867 --> 00:32:33,100 I take a good puddle 857 00:32:33,100 --> 00:32:37,467 of my corn, leek, shallot chowder. 858 00:32:37,467 --> 00:32:41,367 Next goes my three perfectly seared scallops. 859 00:32:41,367 --> 00:32:44,667 I think it could win me the $20,000. 860 00:32:44,667 --> 00:32:45,867 [Tiffani] Oh, hey. 861 00:32:45,867 --> 00:32:47,166 Scallops' looking sexy. 862 00:32:48,500 --> 00:32:50,500 [Christine] So I grabbed a beautiful blue plate 863 00:32:50,500 --> 00:32:51,600 for Dodger Blue. 864 00:32:51,600 --> 00:32:54,100 I started with my heirloom tomato jam. 865 00:32:54,867 --> 00:32:56,266 I added my mushrooms to that, 866 00:32:56,266 --> 00:32:57,100 drizzling a little bit 867 00:32:57,100 --> 00:32:59,200 of that peanut butter brown sauce. 868 00:32:59,200 --> 00:33:02,200 And then I added my prawns to it. 869 00:33:02,200 --> 00:33:03,500 The reason why I'm here is 870 00:33:03,500 --> 00:33:07,300 to make sure that I'm able to win the $20,000 871 00:33:07,300 --> 00:33:09,667 uh, to help my family out. 872 00:33:09,667 --> 00:33:13,100 Family is the reason why I am who I am. 873 00:33:13,100 --> 00:33:14,166 [tense music playing] 874 00:33:15,300 --> 00:33:17,567 [Guy] 60 seconds. 875 00:33:17,567 --> 00:33:19,000 [Gunnar] Since this is a baller dish, 876 00:33:19,000 --> 00:33:19,867 it needs to look expensive. 877 00:33:19,867 --> 00:33:21,700 So like, roll up my noodles. 878 00:33:21,700 --> 00:33:23,667 I'm ripping the lobster out of the tail. 879 00:33:23,667 --> 00:33:25,567 I put them on top of the noodles, 880 00:33:25,567 --> 00:33:26,900 slicing my steak as fast as I can 881 00:33:26,900 --> 00:33:29,166 without like, cutting myself. 882 00:33:29,166 --> 00:33:31,567 His steak is... [kisses]...beautiful. 883 00:33:31,567 --> 00:33:33,100 [tense music playing] 884 00:33:33,867 --> 00:33:35,767 Five, four, 885 00:33:35,767 --> 00:33:38,000 three, two, 886 00:33:38,567 --> 00:33:39,567 one. 887 00:33:39,567 --> 00:33:41,700 Chefs, that's it. Stop working. 888 00:33:41,700 --> 00:33:42,900 Woo! 889 00:33:45,166 --> 00:33:46,500 [Guy] All right, judges, this is the final inning 890 00:33:46,500 --> 00:33:48,667 of our baseball stadium food fight. 891 00:33:48,667 --> 00:33:52,567 Our teams had to prepare a box-seat baller dish. 892 00:33:52,567 --> 00:33:54,700 Up first, Chef Christine. 893 00:33:54,700 --> 00:33:57,000 All right, judges, what I have for you today is 894 00:33:57,000 --> 00:33:58,767 a kataifi-wrapped prawn. 895 00:33:58,767 --> 00:34:01,667 Then there's a heirloom tomato jam underneath that. 896 00:34:01,667 --> 00:34:03,200 I did a brown butter mushroom, 897 00:34:03,200 --> 00:34:05,066 and I incorporated the peanut butter 898 00:34:05,066 --> 00:34:06,000 into the sauce. 899 00:34:06,000 --> 00:34:07,400 [suspenseful music playing] 900 00:34:12,100 --> 00:34:15,367 Chef Christine, this is a dish that just says, 901 00:34:15,367 --> 00:34:17,266 "Celebrate, dig into me." 902 00:34:17,266 --> 00:34:19,500 And it's this gorgeous heirloom tomato brown butter, 903 00:34:19,500 --> 00:34:20,667 it's just spectacular. 904 00:34:20,667 --> 00:34:22,266 I think, for me, 905 00:34:22,266 --> 00:34:23,700 this does need a good amount of salt. 906 00:34:23,700 --> 00:34:25,367 Salt. 907 00:34:25,367 --> 00:34:26,767 [Tiffani] Um, really rich flavors. 908 00:34:26,767 --> 00:34:28,567 Just the salt, not making it salty, 909 00:34:28,567 --> 00:34:29,667 just brightening everything. 910 00:34:29,667 --> 00:34:31,166 Thank you. 911 00:34:31,166 --> 00:34:33,300 Christine, that's a hell of a bird's nest. 912 00:34:33,300 --> 00:34:34,200 [Troy] It is. 913 00:34:34,200 --> 00:34:35,367 Shrimp loves crispiness. 914 00:34:35,367 --> 00:34:37,700 It's a classic combination 915 00:34:37,700 --> 00:34:38,900 seen in a different way 916 00:34:38,900 --> 00:34:41,000 that we don't often see on the West Coast. 917 00:34:41,000 --> 00:34:44,500 Chef Christine, the shrimp is cooked beautifully throughout. 918 00:34:45,867 --> 00:34:48,667 The brown butter mushroom sauce is delicious, 919 00:34:48,667 --> 00:34:51,200 but I'm not picking up a lot of the peanuts, 920 00:34:51,200 --> 00:34:53,767 which were a mandatory ingredient. 921 00:34:53,767 --> 00:34:56,000 But overall, you did a fantastic job. 922 00:34:56,000 --> 00:34:58,000 You're going to make the Dodgers very proud. 923 00:34:58,000 --> 00:34:59,367 Thank you so much. 924 00:34:59,367 --> 00:35:02,500 I would have honestly loved to have tasted my prawns 925 00:35:02,500 --> 00:35:04,500 after they came out of the deep fryer 926 00:35:04,500 --> 00:35:05,900 to adjust seasoning, 927 00:35:05,900 --> 00:35:07,567 but you live and learn. 928 00:35:08,467 --> 00:35:10,367 Chef Gunnar, what do you got for us, bud? 929 00:35:10,367 --> 00:35:11,700 Thanks to the butternut crunch, 930 00:35:11,700 --> 00:35:14,000 an Asian version of surf and turf. 931 00:35:14,000 --> 00:35:17,300 We have Japanese eggplant with the ramen noodle. 932 00:35:17,300 --> 00:35:20,000 And then on top, lobster, scallops, 933 00:35:20,000 --> 00:35:23,467 and a soy-marinated tenderloin. 934 00:35:23,467 --> 00:35:25,000 [suspenseful music playing] 935 00:35:29,000 --> 00:35:30,367 [Tiffani] Everything's cooked perfectly. 936 00:35:30,367 --> 00:35:31,600 Like, the lobster tail, perfect. 937 00:35:31,600 --> 00:35:33,066 Scallops, perfect. 938 00:35:33,066 --> 00:35:34,867 And the steak is cooked to, like, this perfect, like, 939 00:35:34,867 --> 00:35:36,000 just past rare. 940 00:35:36,000 --> 00:35:37,166 Maybe a little less 941 00:35:37,166 --> 00:35:39,467 on the micro-green corn-shoots situation on top, 942 00:35:39,467 --> 00:35:40,600 just because it's so beautiful, 943 00:35:40,600 --> 00:35:41,800 and I think it pulls away 944 00:35:41,800 --> 00:35:43,667 from, like, the ballerness of the seafood. 945 00:35:43,667 --> 00:35:44,767 Yes, Chef. 946 00:35:44,767 --> 00:35:46,467 You should have had some texture in there. 947 00:35:46,467 --> 00:35:47,934 It's all soft food. 948 00:35:47,934 --> 00:35:49,400 And if you had played with that brittle and gotten the texture of it, 949 00:35:49,400 --> 00:35:50,400 it would have been perfect. 950 00:35:50,400 --> 00:35:51,767 Thank you, Chef. 951 00:35:51,767 --> 00:35:53,367 With the direction that you were going, 952 00:35:53,367 --> 00:35:55,266 the peanut butter candy bar 953 00:35:55,266 --> 00:35:58,100 really adds a deliciousness to this dish. 954 00:35:58,100 --> 00:36:00,867 But I would have loved to see a little bit more of it. 955 00:36:00,867 --> 00:36:01,767 Yep. 956 00:36:02,467 --> 00:36:03,867 [Guy] Thank you very much. 957 00:36:03,867 --> 00:36:05,667 Not to be outdone, Boston. 958 00:36:05,667 --> 00:36:07,100 Chef Ron. 959 00:36:07,100 --> 00:36:08,800 Judges, chefs, in front of you 960 00:36:08,800 --> 00:36:12,567 for my ball park baller dish, 961 00:36:12,567 --> 00:36:15,266 I did a scallop chowder. 962 00:36:15,266 --> 00:36:17,100 I definitely swirled in 963 00:36:17,100 --> 00:36:20,767 a big amount of peanut butter ice cream into it. 964 00:36:21,667 --> 00:36:23,200 [suspenseful music playing] 965 00:36:27,300 --> 00:36:28,600 [Tiffani] This is so nicely done. 966 00:36:28,600 --> 00:36:30,600 I was concerned when I didn't see any seafood stock 967 00:36:30,600 --> 00:36:32,467 or any kind of base to the chowder. 968 00:36:32,467 --> 00:36:34,000 Sort of thought, like, where are we going here? 969 00:36:35,266 --> 00:36:37,100 I think the peanut butter came in clutch. 970 00:36:37,100 --> 00:36:38,600 Surprisingly, it did. 971 00:36:38,600 --> 00:36:39,667 [Tiffani] I never thought I would say that 972 00:36:39,667 --> 00:36:41,467 about peanut butter ice cream in a corn chowder. 973 00:36:42,600 --> 00:36:45,767 Ron, this is you. This is Boston in a bowl. 974 00:36:45,767 --> 00:36:48,967 The peanut butter ice cream was almost a gift 975 00:36:48,967 --> 00:36:49,934 to this chowder. 976 00:36:49,934 --> 00:36:53,367 This chowder has this beautiful mouthfeel, 977 00:36:53,367 --> 00:36:55,166 this velvety texture, 978 00:36:55,166 --> 00:36:56,033 which was added 979 00:36:56,033 --> 00:36:58,567 because of the peanut butter ice cream. 980 00:36:58,567 --> 00:37:00,367 And it worked remarkably well. 981 00:37:00,367 --> 00:37:01,767 [Tiffani] The scallops are cooked perfect. 982 00:37:01,767 --> 00:37:03,166 This is an incredible dish. 983 00:37:03,166 --> 00:37:04,467 I do want more herbs on the top. 984 00:37:04,467 --> 00:37:06,166 I want like more black pepper and more herbs. 985 00:37:06,166 --> 00:37:08,200 It gives it like that much more of a punch. 986 00:37:09,200 --> 00:37:11,700 But all in all, this is making us all proud. 987 00:37:11,700 --> 00:37:12,867 Thank you, Chef. 988 00:37:12,867 --> 00:37:14,367 But I think 989 00:37:14,367 --> 00:37:16,567 the sweetness does get away from me a little bit 990 00:37:16,567 --> 00:37:17,967 in this dish. 991 00:37:17,967 --> 00:37:18,900 Because if you think about scallops, 992 00:37:18,900 --> 00:37:19,867 scallops are sweet. 993 00:37:19,867 --> 00:37:20,800 Corn is sweet. 994 00:37:20,800 --> 00:37:21,767 The ice cream is sweet. 995 00:37:21,767 --> 00:37:23,166 Bacon has sugar. 996 00:37:23,166 --> 00:37:24,367 You know, I would have wanted 997 00:37:24,367 --> 00:37:26,266 a little bit more acidity in this dish. 998 00:37:26,867 --> 00:37:28,100 Thank you, Chef. 999 00:37:28,100 --> 00:37:29,066 I'm feeling good about it. 1000 00:37:29,066 --> 00:37:30,867 I think it could be a winning dish. 1001 00:37:30,867 --> 00:37:32,300 [Guy] Here's the difficult part. 1002 00:37:32,300 --> 00:37:33,767 Someone's going to go on the shopping spree. 1003 00:37:33,767 --> 00:37:35,467 The other two are going to go home. 1004 00:37:35,467 --> 00:37:37,166 We're going to send you back to the kitchens. 1005 00:37:37,166 --> 00:37:38,066 Thank you very much. 1006 00:37:38,066 --> 00:37:39,066 See you in a bit. 1007 00:37:39,467 --> 00:37:41,367 -Woo. Wow. -Wow. 1008 00:37:41,800 --> 00:37:43,000 Wow, wow. 1009 00:37:43,000 --> 00:37:45,967 I thought Gunnar's dish was spectacular. 1010 00:37:45,967 --> 00:37:47,200 [Troy] That was a great dish. 1011 00:37:47,200 --> 00:37:48,967 But did I... was... When I'm tasting it, 1012 00:37:48,967 --> 00:37:50,700 am I thinking, wow, this is a real fusion of peanut butter. 1013 00:37:50,700 --> 00:37:52,900 [Maneet] I mean, Ron's was great, 1014 00:37:52,900 --> 00:37:55,100 but it needed a little bit of lemon zest, 1015 00:37:55,100 --> 00:37:56,667 some cracked pepper. 1016 00:37:56,667 --> 00:37:57,767 This was a great dish. 1017 00:37:57,767 --> 00:37:59,166 This is a beautiful chowder. 1018 00:37:59,166 --> 00:38:01,967 Christine's pot prawns needed a little bit of salt. 1019 00:38:01,967 --> 00:38:03,400 [Troy] That's all it missed. 1020 00:38:03,400 --> 00:38:04,367 Everything about that dish, 1021 00:38:04,367 --> 00:38:05,867 the story, the presentation, this was great. 1022 00:38:05,867 --> 00:38:07,567 [Guy] Who's it going to be? 1023 00:38:07,567 --> 00:38:09,000 I mean, it's a seven-game series. 1024 00:38:09,000 --> 00:38:10,266 You got to run it back. 1025 00:38:10,266 --> 00:38:11,867 -Honestly, run it back. -[name chuckling] Yeah. 1026 00:38:11,867 --> 00:38:13,367 I want a replay on that one. 1027 00:38:17,967 --> 00:38:19,667 Well, well, well, well, well. 1028 00:38:19,667 --> 00:38:22,567 The bandwidth and the spectrum that you have as chefs, 1029 00:38:22,567 --> 00:38:23,400 I really have to applaud 1030 00:38:23,400 --> 00:38:25,367 and say congratulations and thank you. 1031 00:38:25,367 --> 00:38:27,400 And your teams are so fortunate to have you. 1032 00:38:27,400 --> 00:38:28,467 The winner 1033 00:38:28,467 --> 00:38:30,667 of our baseball stadium food fight is... 1034 00:38:32,667 --> 00:38:33,867 Congratulations. 1035 00:38:34,467 --> 00:38:35,700 Let's go Red Sox. 1036 00:38:35,700 --> 00:38:37,066 Chef Ron, congratulations. 1037 00:38:37,066 --> 00:38:38,166 [all whooping and cheering] 1038 00:38:39,400 --> 00:38:41,066 Thank you, chefs. Thank you. 1039 00:38:42,100 --> 00:38:43,467 You two, what a pleasure. 1040 00:38:43,467 --> 00:38:44,600 Gunnar, Christine, thank you so much for being here. 1041 00:38:44,600 --> 00:38:45,767 -Thank you. -[Guy] And to think 1042 00:38:45,767 --> 00:38:46,867 that the Giants and the Dodgers are 1043 00:38:46,867 --> 00:38:48,600 going to leave together, 1044 00:38:48,600 --> 00:38:49,900 -oh, my gosh. -Hand in hand. 1045 00:38:49,900 --> 00:38:51,667 -[Maneet] Aww. -[Guy] We're making things work here. 1046 00:38:51,667 --> 00:38:52,600 Thank you, chefs. 1047 00:38:52,600 --> 00:38:54,400 [Christine] It's a bittersweet feeling. 1048 00:38:54,400 --> 00:38:56,266 Took this opportunity to come out 1049 00:38:56,266 --> 00:38:58,667 and push myself out of my comfort zone. 1050 00:38:58,667 --> 00:39:00,467 -So nice to meet you. -Nice meeting you. 1051 00:39:00,467 --> 00:39:03,667 To represent the Dodgers, to represent my family. 1052 00:39:03,667 --> 00:39:07,166 Bummed that I didn't get a chance to win the $20,000. 1053 00:39:07,166 --> 00:39:09,266 -What a pleasure, man. You're awesome. Hey. -Thank you. 1054 00:39:09,266 --> 00:39:11,800 Unfortunately, the Red Sox were better today. 1055 00:39:11,800 --> 00:39:13,300 But not tomorrow, though. 1056 00:39:13,300 --> 00:39:14,900 At least the Dodgers didn't win today. 1057 00:39:19,700 --> 00:39:21,467 [Guy] How long you been with the Red Sox? 1058 00:39:21,467 --> 00:39:23,200 -17 years. -17 years. 1059 00:39:23,200 --> 00:39:24,767 It's a dream job, 1060 00:39:24,767 --> 00:39:27,467 being a local guy from south of Boston. 1061 00:39:27,467 --> 00:39:28,600 You're a Southie! 1062 00:39:28,600 --> 00:39:30,400 -Going to Fenway... -[laughs] 1063 00:39:30,400 --> 00:39:32,767 ...when I was knee high to a grasshopper, you know, 1064 00:39:32,767 --> 00:39:34,100 with my father, 1065 00:39:34,100 --> 00:39:36,367 and then ended up being the chef there. And I love it. 1066 00:39:36,367 --> 00:39:37,767 Give it up for the champ! 1067 00:39:37,767 --> 00:39:39,066 -[Maneet whoops] -Congratulations, Ron Abell. 1068 00:39:39,066 --> 00:39:40,934 -Thank you. Thank you. -[Troy] Southie. 1069 00:39:43,400 --> 00:39:44,800 Two minutes on the clock. 1070 00:39:44,800 --> 00:39:47,367 There's five items on the list 1071 00:39:47,367 --> 00:39:48,667 that are clues. 1072 00:39:48,667 --> 00:39:50,400 You find each one of those items, 1073 00:39:50,400 --> 00:39:51,967 every item you put in the cart, 1074 00:39:51,967 --> 00:39:53,000 I'll give you 4,000 bucks. 1075 00:39:53,000 --> 00:39:54,700 -You get all five, you get $20,000. -Okay. 1076 00:39:54,700 --> 00:39:56,000 [Guy] Here we go. 1077 00:39:56,000 --> 00:39:57,100 "A variety of citrus, 1078 00:39:57,100 --> 00:39:59,266 the size and shape of a baseball 1079 00:39:59,266 --> 00:40:02,100 that shares its name with a belly button." 1080 00:40:02,767 --> 00:40:04,100 "Variety of citrus, 1081 00:40:04,100 --> 00:40:06,300 -the size and shape of a baseball..." -Go, Ron! 1082 00:40:06,300 --> 00:40:07,800 [Guy] "...shares its name with a belly button." 1083 00:40:07,800 --> 00:40:09,200 [judges cheering] 1084 00:40:09,200 --> 00:40:10,367 [tense up-tempo music playing] 1085 00:40:10,367 --> 00:40:11,834 [Ron] I got a navel orange, right? 1086 00:40:14,300 --> 00:40:16,467 [Troy] Come on, this is a little... There you go. 1087 00:40:16,467 --> 00:40:18,100 [Guy reading] 1088 00:40:22,667 --> 00:40:24,967 [Ron] So it took me a second to get that one. 1089 00:40:24,967 --> 00:40:27,000 And as I was running to that aisle, 1090 00:40:27,000 --> 00:40:28,800 I realized, "Oh, it's a pinto bean." 1091 00:40:31,266 --> 00:40:32,333 -Pintos. -[dings] 1092 00:40:32,333 --> 00:40:34,166 -[Guy] Gonna get the whole bag. -[Ron] All right. 1093 00:40:34,166 --> 00:40:35,767 [Guy reading] 1094 00:40:39,200 --> 00:40:40,400 [Ron] Where are the chips? 1095 00:40:40,400 --> 00:40:41,867 Guy, these are hard! 1096 00:40:41,867 --> 00:40:44,467 Fifty-five seconds, Chef, 55. 1097 00:40:46,066 --> 00:40:47,767 -[dings] -[Ron] Corn chips. 1098 00:40:47,767 --> 00:40:49,867 12,000, here we go. 1099 00:40:49,867 --> 00:40:51,367 [Guy] "A frozen version 1100 00:40:51,367 --> 00:40:54,300 of a popular protein item on a stick." 1101 00:40:55,100 --> 00:40:57,200 You got this, Ron! Go, go, go! 1102 00:40:57,200 --> 00:40:58,567 [Tiffani] Come on, come on, come on, come on. 1103 00:40:58,567 --> 00:41:00,166 [Troy] 20 seconds, buddy. Let's go! 1104 00:41:00,166 --> 00:41:02,467 [Ron laughs] 1105 00:41:02,467 --> 00:41:03,867 -Corn dog, got it. -[Troy] Come on, come on! 1106 00:41:03,867 --> 00:41:05,100 [Tiffani] Yeah, buddy, let's go! 1107 00:41:05,100 --> 00:41:06,667 [Guy reading] 1108 00:41:10,066 --> 00:41:10,934 I got this. 1109 00:41:10,934 --> 00:41:13,100 I'm going to sprint to that last one. 1110 00:41:13,100 --> 00:41:15,867 Run, Ron! Run! 1111 00:41:15,867 --> 00:41:17,300 [Ron] Jardine... Where am I? 1112 00:41:17,300 --> 00:41:20,767 Three seconds away from another 4,000. 1113 00:41:20,767 --> 00:41:22,567 Three, two, 1114 00:41:23,000 --> 00:41:23,900 one. 1115 00:41:24,467 --> 00:41:25,367 Hold up. 1116 00:41:25,367 --> 00:41:26,567 Oh! [chuckles] 1117 00:41:26,567 --> 00:41:28,000 [Tiffani] Did he get it? 1118 00:41:28,000 --> 00:41:29,867 -[Tiffani] Relish. -Close. 1119 00:41:30,467 --> 00:41:31,567 You were right... 1120 00:41:32,266 --> 00:41:34,367 -here. -[Ron chuckles] 1121 00:41:34,367 --> 00:41:35,500 Out of Boston, 1122 00:41:35,500 --> 00:41:38,367 the executive chef for 17 years, 1123 00:41:38,367 --> 00:41:41,600 -$16,000. -[whooping] 1124 00:41:41,600 --> 00:41:43,266 My beloved Red Sox are 1125 00:41:43,266 --> 00:41:45,166 four-time World Series champions 1126 00:41:45,166 --> 00:41:46,200 in my lifetime, 1127 00:41:46,200 --> 00:41:49,100 and now I'm a champion of Triple G. 1128 00:41:49,100 --> 00:41:50,767 -Thank you, guys. -Well done, my friend. 1129 00:41:50,767 --> 00:41:51,767 All right. 1130 00:41:51,767 --> 00:41:53,767 Park the car in the Harvard yard. 1131 00:41:53,767 --> 00:41:54,767 [chuckles] 1132 00:41:54,767 --> 00:41:56,867 The Boston accent, there's nothing like it. 1133 00:41:56,867 --> 00:41:58,300 Have you ever seen a unicorn? 1134 00:41:58,300 --> 00:42:00,066 Everyone loves the Boston accent.