1 00:00:03,167 --> 00:00:06,167 [Guy] We're about to go back to basics. 2 00:00:06,334 --> 00:00:09,067 Because, at the beginning of cooking, there was only fire. 3 00:00:10,767 --> 00:00:16,000 Tonight, we have chefs fighting fire with fire in a raw test 4 00:00:16,167 --> 00:00:20,000 of talent to see who is the real master of the flame. 5 00:00:20,167 --> 00:00:22,767 -Grilled food is amazing. -Grilling is for everybody. 6 00:00:22,934 --> 00:00:25,267 Possibilities are endless when it comes to grilling. 7 00:00:25,434 --> 00:00:28,400 Everything you cook in this competition 8 00:00:28,567 --> 00:00:30,567 must be on the grill. -Ohh. 9 00:00:30,734 --> 00:00:34,467 [Guy] That means no range, no oven, no broiler, no fryer, 10 00:00:34,634 --> 00:00:37,067 no microwave, no nada, just the grill. 11 00:00:37,234 --> 00:00:38,300 This is brutal. 12 00:00:38,467 --> 00:00:40,667 It's like the most primal way to cook. 13 00:00:40,834 --> 00:00:43,067 [Maneet] The grill has to be your best friend. 14 00:00:43,234 --> 00:00:44,234 [Daniel] You wanna hear that sizzle 15 00:00:44,400 --> 00:00:46,000 when you drop your proteins on the grill. 16 00:00:46,167 --> 00:00:47,868 I'm getting char from the chicken. 17 00:00:48,033 --> 00:00:50,567 I think the star of this plate is the grilled steak. 18 00:00:50,734 --> 00:00:52,000 [Maneet] Great cooking. 19 00:00:52,000 --> 00:00:54,367 [Guy] We're playing grill masters tonight on Triple G. 20 00:00:59,100 --> 00:01:00,501 So let's meet our grill masters. 21 00:01:00,667 --> 00:01:02,868 Now, first we have Randall Matthews, 22 00:01:03,033 --> 00:01:05,567 a Baltimore restaurant owner who has helped open multiple 23 00:01:05,734 --> 00:01:08,400 wood-fired restaurants and is passionate about grilling. 24 00:01:09,667 --> 00:01:13,167 I am the Tom Brady of grilling. Yeah, I'm a gentle giant. 25 00:01:13,334 --> 00:01:15,167 I'm 6'1". I'm a big guy. 26 00:01:15,334 --> 00:01:16,601 Played college football. 27 00:01:16,601 --> 00:01:21,100 I opened up 25 plus restaurants from Dubai to Miami to LA. 28 00:01:21,267 --> 00:01:23,400 And I think grilling is the best way to cook food 29 00:01:23,567 --> 00:01:25,167 because it's so versatile. 30 00:01:25,334 --> 00:01:27,667 It can be harsh, it can be gentle. 31 00:01:27,834 --> 00:01:31,000 I am one with the coals. I am a coal whisperer. 32 00:01:32,200 --> 00:01:34,868 -Feeling good, looking good. -Thank you, thank you. 33 00:01:36,801 --> 00:01:39,667 And next, Chelsea Fadda, a vegan turned butcher, 34 00:01:39,834 --> 00:01:41,067 who is now the executive chef 35 00:01:41,234 --> 00:01:43,300 of a wood-fired restaurant in Austin, Texas. 36 00:01:45,100 --> 00:01:46,901 People think that grilling is really intimidating, 37 00:01:47,067 --> 00:01:49,667 but I think that grilling is for everybody. 38 00:01:49,834 --> 00:01:53,100 Grilling is the most authentic way to cook, especially 39 00:01:53,267 --> 00:01:55,701 coming from a whole-animal butchery background. 40 00:01:55,868 --> 00:01:58,767 Formerly being a vegan, I want to really celebrate 41 00:01:58,934 --> 00:02:00,968 and appreciate the life of that animal, 42 00:02:01,133 --> 00:02:03,267 and I like to show that on the plate. 43 00:02:03,434 --> 00:02:07,400 Being on "Grocery Games," I do hope to show that women have 44 00:02:07,567 --> 00:02:10,400 just as much of a place at the grill as men do. 45 00:02:10,567 --> 00:02:12,467 You guys want that sassy ponytail whip, I know. 46 00:02:14,567 --> 00:02:16,000 -Great to be here. -Austin, Texas. 47 00:02:16,167 --> 00:02:17,801 [Chelsea] Whoo! 48 00:02:17,968 --> 00:02:19,300 And finally, Daniel Cutler, chef-owner 49 00:02:19,467 --> 00:02:22,400 of a Michelin-recommended LA Restaurant offering dishes 50 00:02:22,567 --> 00:02:25,167 such as his famous wood-fired cheesecake. 51 00:02:25,334 --> 00:02:26,767 Wood-fired cheesecake. 52 00:02:26,934 --> 00:02:28,868 Really, with grilling, anything goes. 53 00:02:29,033 --> 00:02:33,100 At Ronan, we're grilling vegetables, chickens, 54 00:02:33,267 --> 00:02:35,167 fish, cake from time to time. 55 00:02:36,167 --> 00:02:38,267 My kids love watching these, like, shows 56 00:02:38,434 --> 00:02:40,200 and seeing the competitors. 57 00:02:40,367 --> 00:02:43,567 To win for them, would be a great experience. 58 00:02:43,734 --> 00:02:46,067 -[Guy] Welcome aboard, Chef. -How you doing, Chef? 59 00:02:46,234 --> 00:02:47,067 -How you doing? -How's it going? 60 00:02:47,234 --> 00:02:48,267 I see you. 61 00:02:48,434 --> 00:02:50,667 [Guy] Ah, chefs, welcome to Flavortown Market. 62 00:02:50,834 --> 00:02:52,767 You're invited here because of your reputation 63 00:02:52,934 --> 00:02:54,267 as great chefs, 64 00:02:54,434 --> 00:02:57,167 but more importantly, grill masters. 65 00:02:57,334 --> 00:03:00,200 So we're gonna treat you like the pros that you are. 66 00:03:00,367 --> 00:03:03,000 -Oh, boy. -And turning this round one challenge 67 00:03:03,167 --> 00:03:08,868 into a sudden-death grill battle worth $15,000. 68 00:03:09,033 --> 00:03:12,300 The winner is gonna get a shot, take the $15,000 bucks 69 00:03:12,467 --> 00:03:15,567 and build that up to $20,000. -Wow. 70 00:03:15,734 --> 00:03:17,701 -[Chelsea yells] -Wow. 71 00:03:17,868 --> 00:03:20,667 But that's only, only if you can beat one 72 00:03:20,834 --> 00:03:22,968 of our Triple G judges in a final grill-off. 73 00:03:23,133 --> 00:03:24,267 Wait, wait, wait. 74 00:03:25,667 --> 00:03:28,667 Now, the good news is, the winner, they get to pick 75 00:03:28,834 --> 00:03:30,400 the judge that they're gonna battle. 76 00:03:30,567 --> 00:03:33,367 So you have the East Coast Grill Master himself, 77 00:03:33,534 --> 00:03:35,501 the one and only Christian Petroni. 78 00:03:35,667 --> 00:03:39,000 You've got the Iron Chef, Stephanie Izard. 79 00:03:39,167 --> 00:03:40,067 -Ohh. -[Guy] And then you have 80 00:03:40,234 --> 00:03:42,000 the two-time "Tournament of Champions" 81 00:03:42,167 --> 00:03:44,601 winner, the one and only Maneet Chauhan. 82 00:03:44,767 --> 00:03:45,868 Ohh. 83 00:03:46,033 --> 00:03:48,667 So it's grill or be grilled. 84 00:03:48,834 --> 00:03:51,601 And I want you to wow the judges by making them 85 00:03:51,767 --> 00:03:55,901 a hometown grill down. All right? 86 00:03:56,067 --> 00:03:58,400 The plate of grilled goodness that reflects the town, 87 00:03:58,567 --> 00:03:59,901 the state, or the region you call home. 88 00:04:01,100 --> 00:04:02,667 To prove that you are grill masters, 89 00:04:03,767 --> 00:04:07,000 everything you cook in this competition... 90 00:04:08,667 --> 00:04:09,868 must be on the grill. 91 00:04:10,033 --> 00:04:11,300 -That means no range... -Ohh. 92 00:04:11,467 --> 00:04:13,501 [Guy]...no oven, no broiler, no fryer, 93 00:04:13,667 --> 00:04:15,267 no microwave, no nada. 94 00:04:15,434 --> 00:04:17,000 I'm giving you free reign of the store. 95 00:04:17,167 --> 00:04:18,567 I'm giving you no budgets. 96 00:04:18,734 --> 00:04:20,100 Matter of fact, I told Hunter 97 00:04:20,267 --> 00:04:21,901 to keep his mitts off the clock. 98 00:04:22,067 --> 00:04:23,567 -So you have got nothing to worry about. -[Hunter] OK... 99 00:04:23,734 --> 00:04:25,000 that's really funny. 100 00:04:25,000 --> 00:04:26,767 You say, "Go get all these mitts," and now it's mitts off? 101 00:04:26,934 --> 00:04:28,167 What happened? 102 00:04:28,334 --> 00:04:30,300 -OK. -They're cooking everything over the grill, 103 00:04:30,467 --> 00:04:32,267 so I wanted you to have the mitts. -Oh, protection. 104 00:04:32,434 --> 00:04:33,267 -Protection. -Oh, gotcha. 105 00:04:33,434 --> 00:04:34,434 OK, I'm sorry. You're right. 106 00:04:34,434 --> 00:04:36,567 -You're right -- Chef? -Oh, little costume. 107 00:04:36,734 --> 00:04:38,267 -Chef? -There you go. 108 00:04:38,434 --> 00:04:41,367 Try those on, 'cause one's a lefty and one's a righty. 109 00:04:41,534 --> 00:04:43,667 -I think they're both lefty. -They look double sided. 110 00:04:43,834 --> 00:04:44,868 You know what? Hold on. 111 00:04:48,567 --> 00:04:49,767 I don't think they're on the same page. 112 00:04:49,934 --> 00:04:51,000 Ah. 113 00:04:51,167 --> 00:04:53,601 The genius of the younger generation. 114 00:04:53,767 --> 00:04:55,901 -Shop with the mitts on. -Seriously? 115 00:04:56,067 --> 00:04:57,234 No. 116 00:04:57,400 --> 00:04:59,567 So you get to shop one time, grab whatever you want, 117 00:04:59,734 --> 00:05:01,467 but once you get to your station and start cooking, 118 00:05:01,634 --> 00:05:02,767 there's no going back to the store. 119 00:05:04,167 --> 00:05:05,367 Like a penguin. 120 00:05:05,534 --> 00:05:07,367 30 minutes to shop with your oven mitts, 121 00:05:07,534 --> 00:05:10,000 and then prepare your hometown grill down. 122 00:05:10,167 --> 00:05:13,367 Everything you cook must be on the grill. 123 00:05:13,534 --> 00:05:15,100 -Any questions? -Nope. 124 00:05:15,267 --> 00:05:17,067 [Guy] Three, two, one, go. 125 00:05:21,567 --> 00:05:25,067 [Chelsea] Guy says make my best hometown grill down dish. 126 00:05:25,234 --> 00:05:27,701 We can only use the grill as our heat source. 127 00:05:27,868 --> 00:05:30,367 For my hometown dish, since I'm from Northern California 128 00:05:30,534 --> 00:05:31,701 and I live in Austin, Texas, 129 00:05:31,868 --> 00:05:33,400 that can mean a lot of different things. 130 00:05:33,567 --> 00:05:36,868 Quail is a really popular protein in Austin. 131 00:05:37,033 --> 00:05:38,267 Awesome to grill. 132 00:05:38,267 --> 00:05:41,501 So if you just get a nice, fast, hot sear on both sides. 133 00:05:41,667 --> 00:05:43,100 It'll be tender and juicy. 134 00:05:43,267 --> 00:05:46,200 It also happens to be the state bird of California. 135 00:05:46,367 --> 00:05:48,767 Look at 'em trying to grab stuff with the mittens. 136 00:05:48,934 --> 00:05:50,868 [Chelsea] Whew, this is chaos. 137 00:05:51,033 --> 00:05:53,367 And bring it all together with this really classic 138 00:05:53,534 --> 00:05:55,267 Steak Diane sauce. 139 00:05:55,434 --> 00:05:56,667 Uhh, mustard! 140 00:05:58,067 --> 00:05:59,667 Whew! 141 00:05:59,834 --> 00:06:01,367 When I was a teenager, I decided I wanted 142 00:06:01,534 --> 00:06:03,200 to be a vegan -- when I see these mushrooms, 143 00:06:03,367 --> 00:06:05,701 I'm instantly reminded of my time doing mushroom foraging 144 00:06:05,868 --> 00:06:07,801 in northern California when I was younger, 145 00:06:07,968 --> 00:06:11,200 and I know that those are really gonna shine on the grill. 146 00:06:11,367 --> 00:06:12,634 And liquor. 147 00:06:12,634 --> 00:06:14,267 What's interesting about this is one of these three chefs 148 00:06:14,434 --> 00:06:16,567 who's shopping right now is gonna pick one of us 149 00:06:16,734 --> 00:06:18,467 to possibly cook against in the next round. 150 00:06:18,634 --> 00:06:21,100 -So I feel like we need to also size them up a little bit. -[Maneet] Strategy. 151 00:06:21,267 --> 00:06:24,367 I feel really nervous going up against a Triple G judge. 152 00:06:24,534 --> 00:06:27,000 Um, they are all incredibly accomplished. 153 00:06:27,167 --> 00:06:28,467 But I do wanna win that money. 154 00:06:28,634 --> 00:06:31,100 Uh, you know, my husband and I, we work really hard. 155 00:06:31,267 --> 00:06:32,467 Um, you know, any amount is gonna 156 00:06:32,634 --> 00:06:34,267 make a huge difference in our lives. 157 00:06:34,434 --> 00:06:37,367 I gotta get through two other grill masters first, though. 158 00:06:37,534 --> 00:06:39,267 I only have one shop, so I really hope that 159 00:06:39,434 --> 00:06:40,667 I have everything that I need. 160 00:06:40,834 --> 00:06:42,501 Kristof? 161 00:06:42,667 --> 00:06:43,601 All right. 162 00:06:45,267 --> 00:06:46,501 For my hometown grill down, 163 00:06:46,667 --> 00:06:49,868 I understand that Maryland is known for seafood, 164 00:06:50,033 --> 00:06:53,067 so I decided to make a surf and turf. 165 00:06:53,234 --> 00:06:55,000 A perfectly grilled ribeye steak. 166 00:06:55,167 --> 00:06:58,868 Those bring a decadent, strong, bold flavor. 167 00:06:59,033 --> 00:07:03,601 I decided to use a precooked lobster tail. 168 00:07:03,767 --> 00:07:06,767 On the grill, you're able to slow poach things. 169 00:07:06,934 --> 00:07:08,467 The grill is my only heat source. 170 00:07:08,634 --> 00:07:11,667 So I wanted to kind of showcase my other techniques as well 171 00:07:11,834 --> 00:07:13,501 to the judges. 172 00:07:13,667 --> 00:07:17,100 Next, I wanted to make a garlic truffle cream sauce. 173 00:07:18,901 --> 00:07:21,100 Shopping with grill mitts? Insane. 174 00:07:21,267 --> 00:07:23,767 [playful music plays] 175 00:07:23,934 --> 00:07:25,400 -[jar shattering] -[Randall] Oh, [bleep]. 176 00:07:25,567 --> 00:07:27,400 Whoopsie. 177 00:07:27,567 --> 00:07:29,367 There's a cleanup in aisle five, 178 00:07:29,534 --> 00:07:31,267 cleanup in aisle five, stat. 179 00:07:33,000 --> 00:07:34,567 [Daniel] And what's here? 180 00:07:34,734 --> 00:07:37,000 It's not an aisle, I need to be in it. 181 00:07:37,167 --> 00:07:40,367 Oh, hometown grill down. 182 00:07:40,534 --> 00:07:43,200 Tacos and Los Angeles are like this. 183 00:07:43,367 --> 00:07:45,667 Chicken thighs boning out. 184 00:07:45,834 --> 00:07:49,100 You can grill any of the things that go into a taco. 185 00:07:49,267 --> 00:07:51,367 These gloves are killing me. 186 00:07:51,534 --> 00:07:54,767 But then having to have your hands basically 187 00:07:54,934 --> 00:07:55,868 completely disabled... 188 00:07:57,100 --> 00:07:59,567 Oh, my God. These gloves are crazy. 189 00:07:59,734 --> 00:08:01,868 ...this is way harder than it looks. 190 00:08:03,467 --> 00:08:04,501 [Guy] 25 minutes. 191 00:08:06,267 --> 00:08:07,968 This is my hometown dish, 192 00:08:08,133 --> 00:08:11,000 melting pot of Washington, DC, and Maryland. 193 00:08:11,167 --> 00:08:14,000 Uh, we're really big on surf and turf. 194 00:08:14,167 --> 00:08:16,200 Some ribeye... 195 00:08:16,367 --> 00:08:18,367 lobster. -I would think with a grilling challenge, 196 00:08:18,534 --> 00:08:19,567 we definitely wanna see grill. 197 00:08:19,734 --> 00:08:20,767 There should be grill marks and something, 198 00:08:20,934 --> 00:08:21,968 grilled flavor on things. 199 00:08:22,133 --> 00:08:24,501 But I think it's also about being smart 200 00:08:24,667 --> 00:08:26,000 and utilizing that grill in different ways. 201 00:08:26,167 --> 00:08:27,567 Get sauce pots, get sauce pans, 202 00:08:27,734 --> 00:08:30,000 just use it as a heat source. 203 00:08:30,167 --> 00:08:33,267 [Randall] It's important for me to really get some flavor 204 00:08:33,434 --> 00:08:35,267 and deliciousness to the ribeyes. 205 00:08:35,434 --> 00:08:39,000 So I'm gonna season those with salt, smoked paprika, 206 00:08:39,167 --> 00:08:40,567 and garlic powder. 207 00:08:40,734 --> 00:08:42,167 There we go. 208 00:08:42,334 --> 00:08:44,767 It would mean the world for me to win today. 209 00:08:44,934 --> 00:08:46,167 My daughter, my lovely daughter, 210 00:08:46,334 --> 00:08:48,067 she's five going on 12. 211 00:08:48,234 --> 00:08:53,267 If I were to win $20,000 today, I would take my little gentle, 212 00:08:53,434 --> 00:08:57,000 lovely diva on a vacation, as well as utilize some 213 00:08:57,167 --> 00:08:59,601 of those funds to expand the restaurant 214 00:08:59,767 --> 00:09:01,467 that's already thriving. 215 00:09:01,634 --> 00:09:05,467 I decided to use a vacuum sealer because we can really 216 00:09:05,634 --> 00:09:09,000 import a lot of flavor into something really quickly. 217 00:09:09,167 --> 00:09:11,067 While my ribeyes are being Cryovac'd, 218 00:09:11,234 --> 00:09:14,567 I decided to fortify my cream sauce. 219 00:09:14,734 --> 00:09:17,033 Little lobster base for deliciousness. 220 00:09:19,501 --> 00:09:22,167 -What's the time? -[Guy] 23 minutes, buddy. 221 00:09:22,334 --> 00:09:24,567 [Randall] I decide to run to go grab my sticks. 222 00:09:24,734 --> 00:09:26,467 [tense music plays] 223 00:09:26,634 --> 00:09:29,167 -[loud thud] -[Randall] Oh, [bleep]! 224 00:09:29,334 --> 00:09:30,701 [bleep] 225 00:09:30,868 --> 00:09:31,801 [Randall] Ooh! 226 00:09:33,267 --> 00:09:36,567 Somehow, I knock over the entire fryer. 227 00:09:36,734 --> 00:09:38,767 -Whoa! -What a disaster. 228 00:09:38,934 --> 00:09:41,467 I've never seen anybody do that. 229 00:09:41,634 --> 00:09:43,567 [tense music playing] 230 00:09:45,667 --> 00:09:46,667 2 -Whoa! -[Stephanie] Randall's knocking over fryers. 231 00:09:46,834 --> 00:09:48,667 See, we're lucky that they're off, 232 00:09:48,834 --> 00:09:50,801 'cause had that been on and hot oil went everywhere. 233 00:09:52,267 --> 00:09:53,968 That chef would be in some bad pain. 234 00:09:55,868 --> 00:09:57,100 [Randall] Sorry. 235 00:09:57,267 --> 00:09:58,167 [Guy] There you go. 236 00:09:58,334 --> 00:09:59,467 You're good, Chef. You got this. 237 00:09:59,467 --> 00:10:00,701 -Keep -- keep moving. -OK, just cook -- just cook. 238 00:10:00,868 --> 00:10:01,968 Absolutely. 239 00:10:02,133 --> 00:10:03,501 Now, it's time to cook. 240 00:10:03,667 --> 00:10:04,567 I got my steaks. 241 00:10:04,734 --> 00:10:05,868 It's important to get those started 242 00:10:06,033 --> 00:10:07,300 so they can get time to rest. 243 00:10:07,467 --> 00:10:09,367 The coals kind of speak to me. 244 00:10:11,567 --> 00:10:14,667 It's something that can be very delicate, but also very harsh 245 00:10:14,834 --> 00:10:15,767 at the same time. 246 00:10:17,467 --> 00:10:18,701 So you got to kind of just watch it. 247 00:10:18,868 --> 00:10:21,267 [sizzling] 248 00:10:21,434 --> 00:10:23,267 [Guy] 20 minutes left. 249 00:10:23,434 --> 00:10:26,200 All right. Well, we have an oil spill. 250 00:10:26,367 --> 00:10:28,100 We hadn't noticed. 251 00:10:28,267 --> 00:10:29,601 [Guy] What a gauntlet. 252 00:10:29,767 --> 00:10:32,767 Know that you've got to win in this round or go home. 253 00:10:32,934 --> 00:10:35,767 And then know that if you win, you have to go up against 254 00:10:35,934 --> 00:10:38,300 a Triple G judge. -It's a tough one. 255 00:10:38,467 --> 00:10:39,534 This is brutal. 256 00:10:39,534 --> 00:10:41,567 Thinking about marinating these chicken thighs 257 00:10:41,734 --> 00:10:43,567 in some chili, lime. 258 00:10:43,734 --> 00:10:46,801 I don't really know which judge I would go against. 259 00:10:46,968 --> 00:10:49,567 Any one of them would be an immense challenge. 260 00:10:49,734 --> 00:10:51,601 I know that Chef Christian is known for some 261 00:10:51,767 --> 00:10:56,167 of his grilled specialties, huge contender that I would 262 00:10:57,167 --> 00:10:58,567 probably collapse under. 263 00:11:00,167 --> 00:11:02,167 Chef Maneet is a powerhouse. 264 00:11:02,334 --> 00:11:05,701 "Tournament of Champions" winner two times, so that's 265 00:11:05,868 --> 00:11:07,868 maybe even more daunting. 266 00:11:08,033 --> 00:11:10,467 [Chelsea] Chef Stephanie has a career that I have always wanted. 267 00:11:10,634 --> 00:11:12,367 She is a James Beard Award winner. 268 00:11:12,534 --> 00:11:14,601 Like, she is just an inspiration to me. 269 00:11:14,767 --> 00:11:16,701 Uh, this would be, like, an insanely difficult 270 00:11:16,868 --> 00:11:19,667 thing to choose between any of these judges. 271 00:11:19,834 --> 00:11:21,667 [Guy] Talk to me, Chef. What's on the menu? 272 00:11:21,834 --> 00:11:23,701 [Daniel] So we're doing chicken tacos. 273 00:11:23,868 --> 00:11:26,367 Gonna marinate them with some of this jalapeno brine, 274 00:11:27,501 --> 00:11:30,868 some of these chipotle peppers with some garlic, 275 00:11:31,033 --> 00:11:32,467 fresh chilies, lime juice, 276 00:11:33,601 --> 00:11:34,567 and a little tequila, why not? 277 00:11:34,734 --> 00:11:37,300 [tense music plays] 278 00:11:39,767 --> 00:11:42,868 [Daniel] Smoky, seasoned, acidic, spicy. 279 00:11:43,901 --> 00:11:45,400 Let this sit for a couple minutes. 280 00:11:45,567 --> 00:11:47,467 I'm gonna pickle some fresh chilies. 281 00:11:48,567 --> 00:11:49,801 Just don't cut yourself, don't cut yourself, 282 00:11:49,968 --> 00:11:52,200 don't cut yourself. Thin to win. 283 00:11:52,367 --> 00:11:55,501 Going through on a one-shop challenge is more layers 284 00:11:55,667 --> 00:11:57,701 of difficulty because 285 00:11:57,868 --> 00:12:00,200 I forgot to get stuff to make my own salsa. 286 00:12:00,367 --> 00:12:01,701 I forgot to get an onion. 287 00:12:01,868 --> 00:12:04,067 I'm just trying to really get as much flavor out of this 288 00:12:04,234 --> 00:12:07,267 stuff that I grabbed with my -- with my -- oven mitts. 289 00:12:08,901 --> 00:12:11,400 And then, I'm gonna get this chicken on the grill. 290 00:12:11,567 --> 00:12:13,367 You know, you wanna hear that sizzle when you drop 291 00:12:13,534 --> 00:12:15,667 your protein, really elevates everything. 292 00:12:15,834 --> 00:12:17,100 It's getting that char. 293 00:12:19,567 --> 00:12:21,200 [Guy] All right, Chef, so it's quail and what? 294 00:12:21,367 --> 00:12:22,667 How are we preparing the quail? 295 00:12:22,834 --> 00:12:26,701 We're having a grilled quail with grilled wild mushrooms 296 00:12:26,868 --> 00:12:29,267 and Steak Diane-style sauce 297 00:12:29,434 --> 00:12:32,667 with a little bit of veal demi. -Got it. 298 00:12:32,834 --> 00:12:35,267 [Chelsea] We're gonna get these mushrooms grilling. 299 00:12:35,434 --> 00:12:37,367 Growing up in California, we would go mushroom foraging 300 00:12:37,534 --> 00:12:39,167 a lot as teenagers. 301 00:12:39,334 --> 00:12:43,167 So I just wanted to represent both places that I have lived 302 00:12:43,334 --> 00:12:44,968 and where I learned to cook. -Got it. 303 00:12:45,968 --> 00:12:47,868 15 minutes, 15 to go. 304 00:12:49,567 --> 00:12:51,567 Sorry, guys -- I had to put my head down 305 00:12:51,734 --> 00:12:53,367 and keep working, the time is ticking. 306 00:12:55,501 --> 00:12:57,701 We got a little marinated ribeye. 307 00:12:57,868 --> 00:13:01,167 It's important to consistently turn the ribeye 308 00:13:01,334 --> 00:13:03,767 and brush it with butter just so it has that even cook. 309 00:13:03,934 --> 00:13:06,667 Randall put his butter, which is the nice freebie 310 00:13:06,834 --> 00:13:08,467 on the station -- put it on the grill and let it melt, 311 00:13:08,634 --> 00:13:10,167 so you can just put butter on everything. 312 00:13:10,334 --> 00:13:11,467 It's so smart. 313 00:13:11,467 --> 00:13:14,767 Typically, we're able to utilize an oven to finish 314 00:13:14,934 --> 00:13:16,667 the carryover cooking, but we don't have that today. 315 00:13:18,767 --> 00:13:21,000 But I'm used to that in my experience, 316 00:13:21,167 --> 00:13:23,901 understanding hot spots, low spots. 317 00:13:24,067 --> 00:13:27,000 So while my ribeye's on the grill, 318 00:13:27,167 --> 00:13:29,801 I need to start my lobster. 319 00:13:29,968 --> 00:13:32,567 Precooked lobster can get really, really overcooked, 320 00:13:32,734 --> 00:13:34,868 really quickly on the grill. 321 00:13:35,033 --> 00:13:37,567 So I decide to get a small pan, a little butter, 322 00:13:37,734 --> 00:13:40,367 and get the lobster tails slow poaching. 323 00:13:42,067 --> 00:13:45,067 Once my lobster base is fully diluted into the cream, 324 00:13:46,267 --> 00:13:48,300 I put it in the blender and I add my black truffles. 325 00:13:52,000 --> 00:13:54,000 ♪♪ 326 00:13:56,167 --> 00:13:57,767 Tastes perfect. That's great. 327 00:13:57,934 --> 00:13:59,467 That's awesome. 328 00:14:01,567 --> 00:14:04,267 Chefs, this is the last ten minutes of the competition. 329 00:14:04,434 --> 00:14:06,100 Last ten minutes. 330 00:14:06,267 --> 00:14:08,267 [Chelsea] I check on my mushrooms, they're coming along great. 331 00:14:09,801 --> 00:14:11,267 We're gonna get our quails grilling. 332 00:14:11,434 --> 00:14:12,767 [Guy] All right, Chef. 333 00:14:12,934 --> 00:14:15,968 So the breastbone is out, but the leg and the wing bone 334 00:14:16,133 --> 00:14:17,367 are still in. -They are, yeah. 335 00:14:17,534 --> 00:14:19,767 So we wanna make sure that we're gonna keep the breasts 336 00:14:19,934 --> 00:14:22,968 nice and medium rare and the legs get fully cooked. 337 00:14:23,133 --> 00:14:24,100 [Guy] Nice little technique. 338 00:14:24,267 --> 00:14:25,667 Looks like you've cooked some quail before. 339 00:14:25,834 --> 00:14:27,467 Oh, yes. 340 00:14:27,634 --> 00:14:28,934 Quail is really delicate. 341 00:14:28,934 --> 00:14:31,400 Um, you know, if your grill is too hot, the skin's gonna rip. 342 00:14:31,567 --> 00:14:34,367 [tense music plays] 343 00:14:34,534 --> 00:14:36,000 [laughing] 344 00:14:36,167 --> 00:14:37,868 [Chelsea] Like a tiny chicken. 345 00:14:38,033 --> 00:14:40,167 You can obviously do a whole bunch of different things 346 00:14:40,334 --> 00:14:42,467 on the grill. It's super versatile. 347 00:14:42,634 --> 00:14:45,100 It's like the most primal way to cook. 348 00:14:45,267 --> 00:14:47,868 And I love the smoky flavor that it imparts. 349 00:14:48,033 --> 00:14:49,767 And I'm gonna start bringing together the components 350 00:14:49,934 --> 00:14:52,501 for my Steak Diane sauce. 351 00:14:52,667 --> 00:14:55,701 I love my fiance, Woodrow. Uh, he is also a chef. 352 00:14:55,868 --> 00:14:58,367 We have been engaged since 2019. 353 00:14:58,534 --> 00:15:00,801 I live with his sons and nephew. 354 00:15:00,968 --> 00:15:02,467 If I win, uh... 355 00:15:02,634 --> 00:15:05,367 that money is gonna go back into our household for sure. 356 00:15:05,534 --> 00:15:08,100 Um, and hopefully some of it will get used for 357 00:15:08,267 --> 00:15:10,167 my husband and I to be able to plan out that wedding 358 00:15:10,334 --> 00:15:12,300 that we've been putting off for the last five years. 359 00:15:16,868 --> 00:15:18,400 [Daniel] There we go. 360 00:15:18,567 --> 00:15:20,667 -[Guy] How are we looking? -I think we're looking good. 361 00:15:20,834 --> 00:15:23,267 Got some char. We got some color. 362 00:15:23,434 --> 00:15:25,601 -We got some flavor. -What's this little concoction? 363 00:15:25,767 --> 00:15:27,901 [Daniel] Oh, I'm just chilling the pickles down 364 00:15:28,067 --> 00:15:30,767 so that they stay a little bit crunchy. 365 00:15:31,901 --> 00:15:33,667 Uh, my wife, Caitlin, is my business partner. 366 00:15:33,834 --> 00:15:35,467 She's really the lifeblood of the restaurant, 367 00:15:35,634 --> 00:15:36,501 to be honest with you. 368 00:15:36,667 --> 00:15:38,701 The kids are amazing, and I think 369 00:15:38,868 --> 00:15:40,467 running a restaurant's hard, and free time is 370 00:15:40,634 --> 00:15:43,667 few and far between, so we got our hands full. 371 00:15:43,834 --> 00:15:45,300 I do all the things that I do for them. 372 00:15:45,467 --> 00:15:47,400 [tense music plays] 373 00:15:49,601 --> 00:15:51,000 It's making me nervous how calm they look, 374 00:15:51,167 --> 00:15:53,467 especially since one of us is gonna have to cook against 375 00:15:53,634 --> 00:15:56,067 one of them in the next round. 376 00:15:56,234 --> 00:15:57,601 Five minutes, five to go! 377 00:15:59,100 --> 00:16:00,767 [Randall] It's beautiful. 378 00:16:00,934 --> 00:16:02,501 -Ooh! -Ooh! 379 00:16:02,667 --> 00:16:04,868 [Randall] It's time to plate. Cream-based sauce. 380 00:16:05,033 --> 00:16:06,367 It was important for me to utilize. 381 00:16:06,534 --> 00:16:08,467 I got cream on the bottom, just so you can scoop it 382 00:16:08,634 --> 00:16:10,100 with every bite. 383 00:16:10,267 --> 00:16:13,200 Then I plate my perfectly cooked steak on top 384 00:16:13,367 --> 00:16:14,300 of the sauce. 385 00:16:16,167 --> 00:16:17,267 [Christian] Ooh. 386 00:16:17,267 --> 00:16:20,667 [Randall] Place my perfectly poached lobster tail 387 00:16:20,834 --> 00:16:22,868 on the opposite side. 388 00:16:24,000 --> 00:16:25,400 There's gonna be a little brightness on top. 389 00:16:25,567 --> 00:16:28,567 And then finish with my marinated kale salad. 390 00:16:28,734 --> 00:16:31,000 Looking at the plate, I think this is a winner. 391 00:16:31,167 --> 00:16:32,667 I'll be moving on to take on the judges. 392 00:16:36,000 --> 00:16:37,234 [Guy] Three minutes. 393 00:16:39,701 --> 00:16:40,701 [Chelsea] The quail's great. 394 00:16:40,868 --> 00:16:42,267 It's ready to come off the grill and rest. 395 00:16:43,567 --> 00:16:45,968 My mushrooms are nice and grilled. 396 00:16:47,400 --> 00:16:49,267 Yep, they're good, nice and mushroom-y. 397 00:16:49,434 --> 00:16:52,000 I'm gonna start by making a beautiful little nest 398 00:16:52,167 --> 00:16:54,501 for the quail to be nestled in. 399 00:16:56,100 --> 00:16:57,567 I have my perfect, luscious sauce. 400 00:16:57,734 --> 00:17:00,067 I'm gonna start drizzling it all over the top. 401 00:17:00,234 --> 00:17:02,000 I'm feeling really good about the way that this dish 402 00:17:02,167 --> 00:17:03,267 came together. 403 00:17:03,267 --> 00:17:04,901 It would be incredible to go home with a big win 404 00:17:05,067 --> 00:17:05,968 for the family. 405 00:17:06,133 --> 00:17:08,067 [tense music plays] 406 00:17:09,501 --> 00:17:12,868 90 seconds, chefs, 90 seconds to go. 407 00:17:15,167 --> 00:17:16,367 [Daniel] Let's rest. 408 00:17:17,167 --> 00:17:19,167 When I pull the chicken off the grill, it looks great. 409 00:17:19,334 --> 00:17:21,200 Daniel has got to finish these tacos. 410 00:17:21,367 --> 00:17:22,868 There you go -- you've got to chop it 411 00:17:23,033 --> 00:17:24,667 and make it kind of, like... 412 00:17:24,834 --> 00:17:26,267 rough, you know what I mean? 413 00:17:26,434 --> 00:17:28,601 Like, pretend you're on the street, at the taco shop, 414 00:17:28,767 --> 00:17:30,067 on the taco cart. 415 00:17:30,234 --> 00:17:31,367 Just put it on the plate. 416 00:17:31,534 --> 00:17:33,467 [tense music playing] 417 00:17:36,400 --> 00:17:37,801 45 seconds. 418 00:17:37,968 --> 00:17:40,100 Daniel, Daniel, let's go. 419 00:17:40,267 --> 00:17:42,100 [Daniel] I'm gonna go for a pretty simple plating here. 420 00:17:42,267 --> 00:17:45,501 I'm gonna put my tortilla down in the tortilla holder. 421 00:17:45,667 --> 00:17:46,868 Chicken on the bottom. 422 00:17:48,701 --> 00:17:50,567 Pickled jalapenos. 423 00:17:50,734 --> 00:17:52,367 [Guy] 30 seconds. 424 00:17:52,534 --> 00:17:54,367 -Get it on the plate, babe. -Get it on the plate. 425 00:17:54,534 --> 00:17:55,801 -Everything on the plate -- ugh. -Come one. 426 00:17:55,968 --> 00:17:58,767 -[Daniel] Cotija cheese. -Daniel. 427 00:17:58,934 --> 00:18:04,100 Five, four, three, two, one. We're done. 428 00:18:06,000 --> 00:18:08,267 -[Stephanie] Good job, chefs. -[Maneet] Good job, chefs. 429 00:18:08,434 --> 00:18:10,734 -[tense music fades] -[all clapping] 430 00:18:13,200 --> 00:18:16,100 2 Judges, here it is game one of our grill masters beat the judges competition. 431 00:18:16,267 --> 00:18:18,868 Our chefs had to prepare a hometown grill down, 432 00:18:19,033 --> 00:18:20,601 and they were only allowed to use the grill 433 00:18:20,767 --> 00:18:22,000 as their heat source. 434 00:18:22,167 --> 00:18:25,167 They were so upset about it, they started pushing fryers 435 00:18:25,334 --> 00:18:26,467 off the counter. 436 00:18:26,467 --> 00:18:29,968 Everything went to, I mean, really out of control. 437 00:18:30,133 --> 00:18:32,667 Up first, Chef Chelsea, what do you have for us? 438 00:18:32,834 --> 00:18:36,868 Um, today, I've got a grilled whole quail with some grilled 439 00:18:37,033 --> 00:18:40,200 wild mushrooms and mustard au poivre sauce. 440 00:18:40,367 --> 00:18:42,300 This dish is kind of a combination of my two 441 00:18:42,467 --> 00:18:43,667 places that I've called home. 442 00:18:47,167 --> 00:18:49,167 [contemplative music plays] 443 00:18:52,968 --> 00:18:56,400 Chelsea, I gotta tell you, for a grill challenge, 444 00:18:56,567 --> 00:18:58,100 I mean, you nailed it, right? 445 00:18:58,267 --> 00:19:01,267 It's so tasty and grill forward. 446 00:19:01,434 --> 00:19:03,400 -I just love it. -Thank you. 447 00:19:03,567 --> 00:19:06,701 Chelsea, I think that this plate tells your story even 448 00:19:06,868 --> 00:19:08,501 further than just where you grew up. 449 00:19:08,667 --> 00:19:10,667 When you talk about being a vegan, that's turned into 450 00:19:10,834 --> 00:19:14,067 a butcher, you see both of those things on this plate. 451 00:19:14,234 --> 00:19:16,901 So mushrooms, they're grilled perfectly 452 00:19:17,067 --> 00:19:18,801 and really well-seasoned. 453 00:19:18,968 --> 00:19:20,367 And then on the other side of things, 454 00:19:20,534 --> 00:19:22,868 quail, you've got that in the middle of the plate, 455 00:19:23,033 --> 00:19:25,567 and it's also cooked really well. -Thank you. 456 00:19:25,734 --> 00:19:28,901 Chelsea, I do think that the one thing that this dish 457 00:19:29,067 --> 00:19:33,167 needs is some form of contrast it's heavy, right? -Mm-hmm. 458 00:19:33,334 --> 00:19:36,667 Maybe even a salad, some herbs, something to brighten the dish. 459 00:19:37,701 --> 00:19:40,567 Thank you very much. Up next, Chef Randall. 460 00:19:40,734 --> 00:19:42,200 Tell us what we got. 461 00:19:42,367 --> 00:19:44,067 Hi, judges -- so what you have in front of you, 462 00:19:44,234 --> 00:19:46,100 the nice slice of charred ribeye. 463 00:19:46,267 --> 00:19:48,801 Right beside that, you have a butter-poached lobster tail. 464 00:19:48,968 --> 00:19:50,467 On the base of the plate, 465 00:19:50,634 --> 00:19:52,968 you have a little bit of black truffle cream. 466 00:19:53,133 --> 00:19:54,367 And then, just to clean up the palate, 467 00:19:54,534 --> 00:19:55,968 and a little brightness as well, 468 00:19:56,133 --> 00:19:58,100 you have a nice marinated kale salad. 469 00:19:58,267 --> 00:20:00,167 [contemplative music plays] 470 00:20:04,601 --> 00:20:08,367 Randall, so the steak has been beautifully grilled, right? 471 00:20:08,534 --> 00:20:11,667 You're getting the smoke. The sauce is delicious. 472 00:20:11,834 --> 00:20:14,100 You're showing your range as a chef. 473 00:20:14,267 --> 00:20:15,501 -Great cooking. -Thank you. 474 00:20:16,567 --> 00:20:18,400 [Christian] Randall, I love watching you cook, man. 475 00:20:18,567 --> 00:20:21,267 With that being said, the marinated kale salad 476 00:20:21,434 --> 00:20:22,868 is lovely. 477 00:20:23,033 --> 00:20:24,400 Screaming to be grilled. 478 00:20:24,567 --> 00:20:26,400 It would have played really well. 479 00:20:26,567 --> 00:20:27,667 Absolutely. 480 00:20:27,834 --> 00:20:29,968 Randall, when I saw you grab a parcooked lobster, 481 00:20:30,133 --> 00:20:32,267 I thought, that's so smart. You can take it out. 482 00:20:32,434 --> 00:20:33,701 You can kiss it on the grill. 483 00:20:33,868 --> 00:20:37,000 It's not gonna overcook, you'll impart all that flavor. 484 00:20:37,167 --> 00:20:39,367 But by poaching it, I think you let it get a little bit 485 00:20:39,534 --> 00:20:41,667 away from you, and we didn't get the grill flavor. 486 00:20:43,367 --> 00:20:44,868 [Guy] All right, judges, thank you very much. 487 00:20:45,033 --> 00:20:47,167 And finally, not to be outdone, Chef Daniel. 488 00:20:47,334 --> 00:20:50,667 LA is very taco cart-centric. 489 00:20:50,834 --> 00:20:52,167 Chicken, I thought, would be quick, 490 00:20:52,334 --> 00:20:54,167 it'd be easy to marinate, it'd be easy to cook, 491 00:20:54,334 --> 00:20:55,167 and put the whole thing together. 492 00:20:55,334 --> 00:20:57,267 ♪♪ 493 00:21:03,400 --> 00:21:05,367 Daniel, when you go to eat the chicken by itself, 494 00:21:05,534 --> 00:21:07,467 which is the grilled item that's really highlighting 495 00:21:07,634 --> 00:21:09,501 the grill challenge... 496 00:21:09,667 --> 00:21:11,467 I just want there to be a little more marinade on there 497 00:21:11,634 --> 00:21:13,267 that's gonna caramelize on the grill. 498 00:21:13,434 --> 00:21:15,167 I saw you hit it with orange juice afterwards. 499 00:21:15,334 --> 00:21:17,667 Maybe even doing that before it hits the grill. 500 00:21:17,834 --> 00:21:19,801 Those little missed opportunities could have taken 501 00:21:19,968 --> 00:21:21,868 something that is delicious, that is a great taco, 502 00:21:22,033 --> 00:21:24,200 to an amazing taco. 503 00:21:25,567 --> 00:21:27,000 You were stressing us out a little bit. 504 00:21:27,167 --> 00:21:28,100 I got to be honest with you. 505 00:21:28,267 --> 00:21:30,467 And I got to tell you, it's delicious. 506 00:21:30,634 --> 00:21:33,200 It's punchy, there's some spice. 507 00:21:33,367 --> 00:21:36,267 And thank God it got onto the plate, so that's great. 508 00:21:36,434 --> 00:21:39,501 Daniel, I do think that there was a missed opportunity 509 00:21:39,667 --> 00:21:43,467 over here of just throwing some tomatoes on the grill 510 00:21:43,634 --> 00:21:45,200 and making a salsa, right? 511 00:21:45,367 --> 00:21:47,901 And even just herbs, right on top of it. 512 00:21:48,067 --> 00:21:50,667 I think that could have added more brightness 513 00:21:50,834 --> 00:21:52,868 and a punch to it. -Thank you. 514 00:21:53,868 --> 00:21:55,467 All right, thank you very much, judges. 515 00:21:55,634 --> 00:21:56,601 Chefs... 516 00:21:56,767 --> 00:21:58,467 it ain't easy, is it? 517 00:21:58,634 --> 00:21:59,767 -Definitely not. -No. 518 00:21:59,934 --> 00:22:01,200 We're gonna send you back to the kitchen, 519 00:22:01,367 --> 00:22:02,601 so let the judges deliberate. 520 00:22:02,767 --> 00:22:04,501 We'll call you back when we have a decision. 521 00:22:04,667 --> 00:22:06,701 -Thank you so much. -Thank you. 522 00:22:09,167 --> 00:22:12,167 Chefs, which chef deserves the highest grill marks? 523 00:22:13,200 --> 00:22:14,567 [laughing] 524 00:22:15,868 --> 00:22:17,667 I think for me, the highlights, when you look at 525 00:22:17,834 --> 00:22:20,267 Randall's plate, it was the grilled steak. 526 00:22:20,434 --> 00:22:22,868 But to me, I think it was the overcooked lobster, 527 00:22:23,033 --> 00:22:25,300 which was... -[Stephanie] The downfall. 528 00:22:25,467 --> 00:22:27,868 Well, Chelsea's dish is the most grill forward dish 529 00:22:28,033 --> 00:22:29,467 out of the three of them, right? 530 00:22:29,634 --> 00:22:31,400 She really embraced the challenge. 531 00:22:31,567 --> 00:22:34,667 But then it was -- it was like, almost too... 532 00:22:34,834 --> 00:22:36,100 dark and murky, right? 533 00:22:36,100 --> 00:22:38,667 We needed brightness from wherever it would've came from. 534 00:22:38,834 --> 00:22:41,567 I mean, and then, of course, there is Daniel. 535 00:22:41,734 --> 00:22:44,901 Sweet Daniel. I mean, a chicken taco. 536 00:22:45,067 --> 00:22:46,667 [Maneet] It's perfectly cooked, right? 537 00:22:46,834 --> 00:22:49,567 But, again, I think there was the missed opportunity 538 00:22:49,734 --> 00:22:54,000 of him getting some tomatoes and making a salsa, right? 539 00:22:54,167 --> 00:22:56,167 Grill that, go ahead, grill, like, you know, 540 00:22:56,334 --> 00:22:58,767 the green onions. It was a half-realized dish. 541 00:22:58,934 --> 00:22:59,868 All right. 542 00:23:01,000 --> 00:23:02,000 Who's it gonna be? 543 00:23:02,167 --> 00:23:03,267 [suspenseful music plays] 544 00:23:04,367 --> 00:23:05,367 [blows raspberry] 545 00:23:08,501 --> 00:23:10,834 [tense music plays] 546 00:23:13,300 --> 00:23:15,300 One chef is gonna win $15,000 bucks 547 00:23:15,467 --> 00:23:17,400 and a chance to go head-to-head with one of the judges. 548 00:23:18,601 --> 00:23:23,100 The winner of the $15,000 and the grill off is... 549 00:23:23,267 --> 00:23:25,200 ♪♪ 550 00:23:30,167 --> 00:23:32,167 -Chef Chelsea. -Oh, my God. 551 00:23:32,334 --> 00:23:33,300 -[Guy] Well done. -[all clapping] 552 00:23:34,701 --> 00:23:36,367 [Guy] Well done. 553 00:23:36,534 --> 00:23:37,868 -Very happy for you. -What! 554 00:23:38,033 --> 00:23:41,767 Um...gentlemen, I'll say this to you. 555 00:23:41,934 --> 00:23:44,167 Pretty damn difficult. I think you did really good. 556 00:23:44,334 --> 00:23:47,200 Unfortunately, tonight it's over. 557 00:23:47,367 --> 00:23:48,467 -Bye. -Good job. 558 00:23:48,467 --> 00:23:50,000 -[Randall] Thank you. -[Daniel] Really good job. 559 00:23:50,167 --> 00:23:52,100 -Congratulations. -Good job, thank you. 560 00:23:52,267 --> 00:23:54,100 In the end, I came up short. 561 00:23:54,267 --> 00:23:55,868 If I had to do it all over again, 562 00:23:56,033 --> 00:23:58,367 I'll make sure I utilize the grill just a little bit more, 563 00:23:58,534 --> 00:24:00,767 maybe charring the raw lobster tail. 564 00:24:00,934 --> 00:24:04,267 And I promise next time, Guy, I won't knock over anything. 565 00:24:04,434 --> 00:24:05,734 -[Christian] Love watching you. -Oh, thank you. 566 00:24:05,734 --> 00:24:07,400 [Maneet] It was a pleasure meeting you. Thank you so much. 567 00:24:07,567 --> 00:24:09,968 If I could go back and do it again, I would for sure 568 00:24:10,133 --> 00:24:12,167 get an onion -- that's the first thing, um, 569 00:24:12,334 --> 00:24:14,267 and then I would have just -- I should, 570 00:24:14,434 --> 00:24:15,767 I would have grilled everything, you know, 571 00:24:15,934 --> 00:24:17,801 I just, you get out of your head. 572 00:24:17,968 --> 00:24:19,901 [gentle music fades] 573 00:24:22,200 --> 00:24:23,467 Congratulations. 574 00:24:23,634 --> 00:24:26,767 You just took down two very talented chefs 575 00:24:26,934 --> 00:24:29,400 and you just won $15,000. 576 00:24:29,567 --> 00:24:30,467 -Whoo! -[judge] Whoo-hoo! 577 00:24:30,634 --> 00:24:32,767 [all clapping] 578 00:24:32,934 --> 00:24:34,367 [Guy] Question is... 579 00:24:34,534 --> 00:24:36,501 which judge should you pick to compete against? 580 00:24:36,667 --> 00:24:38,300 Now, let me give you a little rundown. 581 00:24:38,467 --> 00:24:40,968 I know them pretty well. Let's see. 582 00:24:41,133 --> 00:24:44,167 The Iron Chef, Stephanie Izard, won a James Beard Award 583 00:24:44,334 --> 00:24:46,601 for Best Chef Great Lakes after opening 584 00:24:46,767 --> 00:24:49,267 her wood-fired restaurant, The Girl and the Goat. 585 00:24:49,434 --> 00:24:50,567 Awesome. 586 00:24:50,734 --> 00:24:53,501 She's the only person to win both Top Chef 587 00:24:53,667 --> 00:24:55,667 and the title of Iron Chef. 588 00:24:55,834 --> 00:24:58,167 Petroni, on the other hand, has won acclaim 589 00:24:58,334 --> 00:24:59,667 for his wood-fired pizza. 590 00:24:59,834 --> 00:25:03,100 I mean, this guy is a heavy hitter. 591 00:25:03,267 --> 00:25:06,901 Maneet Chauhan, grills up wood-fired chicken and naan 592 00:25:07,067 --> 00:25:11,667 in the wood fired-tandoori oven at Chauhan Ale and Masala House. 593 00:25:11,834 --> 00:25:14,601 And she's the only two-time winner 594 00:25:14,767 --> 00:25:16,868 of "Tournament of Champions." 595 00:25:17,033 --> 00:25:22,200 Or I have a mystery chef standing behind the door 596 00:25:22,367 --> 00:25:24,467 that you could also call out. 597 00:25:24,634 --> 00:25:26,400 And I can tell you that the mystery chef's new 598 00:25:26,567 --> 00:25:30,167 restaurant concept focuses on wood-fired ranch-style cooking 599 00:25:30,334 --> 00:25:32,267 and a true grill master menu. 600 00:25:32,434 --> 00:25:33,868 I don't know who it is. 601 00:25:34,033 --> 00:25:36,567 I don't know what's going on, but I want a video of this. 602 00:25:36,734 --> 00:25:38,100 [judges laughing] 603 00:25:38,267 --> 00:25:39,567 Who do you wanna compete against? 604 00:25:41,167 --> 00:25:42,067 Um... 605 00:25:42,234 --> 00:25:44,167 [tense music plays] 606 00:25:48,968 --> 00:25:50,167 2 Who do you want to compete against? 607 00:25:51,200 --> 00:25:52,100 Um... 608 00:25:52,267 --> 00:25:54,200 [tense music plays] 609 00:25:57,667 --> 00:25:59,801 Chef Stephanie, I have admired your work. 610 00:25:59,968 --> 00:26:01,767 For a really long time in my career, 611 00:26:01,934 --> 00:26:04,501 and they say you should never meet your idols, 612 00:26:04,667 --> 00:26:06,467 and I would like to now beat my idol. 613 00:26:06,634 --> 00:26:09,100 [Christian] Oh, wow. Beautiful. 614 00:26:09,267 --> 00:26:10,100 Yes. 615 00:26:10,267 --> 00:26:11,267 [judges cheering] 616 00:26:11,434 --> 00:26:13,100 It's always nice to beat someone's idol. 617 00:26:13,267 --> 00:26:14,868 [all cheering] 618 00:26:15,033 --> 00:26:17,501 -This is awesome. -[Stephanie] I appreciate that. 619 00:26:17,667 --> 00:26:18,734 That was really sweet. 620 00:26:21,100 --> 00:26:23,267 Uh, let's go ahead and bring out our mystery chef, 621 00:26:23,434 --> 00:26:25,400 who's now gonna become the next judge. 622 00:26:25,567 --> 00:26:29,267 Ladies and gentlemen, the one and only Shenanigans, 623 00:26:29,434 --> 00:26:34,167 Chef Brian Malarkey! -[yelling] 624 00:26:34,334 --> 00:26:38,567 I wanted it so bad! Whoo! 625 00:26:38,734 --> 00:26:42,167 First, let's say this, you get to gamble your money 626 00:26:42,334 --> 00:26:47,000 between $2,000 and $5,000 of the $15 grand you've won. 627 00:26:47,167 --> 00:26:49,801 The question is, how much do you wanna bet? 628 00:26:49,968 --> 00:26:50,968 Uh... 629 00:26:52,000 --> 00:26:54,801 -We'll do $3,000 -- $3,000. -[Guy] $3,000. 630 00:26:54,968 --> 00:26:57,901 If you win, you walk with $18,000. 631 00:26:58,067 --> 00:26:59,267 -Yeah, that's good. -[Guy] If you lose, 632 00:26:59,434 --> 00:27:02,067 you walk with $12,000. -Yeah. 633 00:27:02,234 --> 00:27:04,000 Chefs, this is gonna be awesome. 634 00:27:04,167 --> 00:27:06,000 The final grill battle starts now. 635 00:27:06,167 --> 00:27:07,167 Chefs, to your carts. Good luck. 636 00:27:07,334 --> 00:27:09,267 -Whoo! -[yelling] 637 00:27:10,467 --> 00:27:12,567 Standing next to Chef Stephanie is 638 00:27:12,734 --> 00:27:14,467 incredibly intimidating. 639 00:27:14,634 --> 00:27:15,767 It's nice to officially meet you. 640 00:27:15,934 --> 00:27:17,267 -You too, thank you so much. -Thank you. 641 00:27:17,434 --> 00:27:19,000 This is surreal. [laughing] 642 00:27:19,167 --> 00:27:22,334 I don't know whether to hug her or run away. 643 00:27:24,801 --> 00:27:27,667 So for your final challenge, I want you to prove that 644 00:27:27,834 --> 00:27:30,767 grilled food can be upscaled by making the judges 645 00:27:31,767 --> 00:27:34,200 a high-end grilled dinner. 646 00:27:36,167 --> 00:27:37,767 A lot of times people think when it's grilled, 647 00:27:37,934 --> 00:27:40,167 that it's a little more low-end, a little low-brow, 648 00:27:40,334 --> 00:27:42,467 it's backyard -- not the case. 649 00:27:42,634 --> 00:27:44,000 I can see those wheels turning. 650 00:27:44,167 --> 00:27:47,300 Before we can cook, we have to turn the wheel of color. 651 00:27:49,567 --> 00:27:51,400 -[Hunter] Oh boy. -[Guy] Here we are. 652 00:27:51,567 --> 00:27:52,801 -Thanks, Hunter. -Come on! 653 00:27:52,968 --> 00:27:55,667 Whatever color it lands on is the color you must feature 654 00:27:55,834 --> 00:27:57,367 predominantly on your dish. 655 00:27:57,534 --> 00:27:58,868 [sighs] 656 00:27:59,033 --> 00:28:00,901 So, would it be purple... 657 00:28:01,067 --> 00:28:02,467 Not purple. 658 00:28:02,634 --> 00:28:04,400 -...orange. -[moans] 659 00:28:04,567 --> 00:28:06,667 -Or black? -Black. 660 00:28:06,834 --> 00:28:07,868 Chelsea, would you like to spin? 661 00:28:08,033 --> 00:28:09,167 I'll take the blame. I'll take the blame. 662 00:28:09,334 --> 00:28:10,434 [Guy] Come on over. 663 00:28:10,434 --> 00:28:12,067 [Stephanie] I can't even look. I can't even look. 664 00:28:12,234 --> 00:28:14,267 -Whoo! -Here we go. 665 00:28:16,567 --> 00:28:19,267 -Uh-oh. -I feel like my heart's palpitating right now. 666 00:28:19,434 --> 00:28:20,367 [Hunter] Uh-oh. 667 00:28:21,400 --> 00:28:23,501 -Purple. -Purple, fantastic. 668 00:28:24,767 --> 00:28:26,200 I really don't want purple. 669 00:28:26,367 --> 00:28:29,300 I just don't really cook in purple. 670 00:28:29,467 --> 00:28:32,868 30 minutes to create your high-end grilled dinner, 671 00:28:33,033 --> 00:28:36,767 featuring predominantly purple. -[whispering] Purple. 672 00:28:36,934 --> 00:28:39,968 Chefs, good luck. Three, two, one, go! 673 00:28:40,133 --> 00:28:41,167 -Oh! -Oh, I'm sorry. 674 00:28:41,334 --> 00:28:43,267 [laughing] 675 00:28:45,000 --> 00:28:47,767 It is wild to compete against an Iron Chef. 676 00:28:47,934 --> 00:28:50,601 My mind is going a mile a minute because I know that 677 00:28:50,767 --> 00:28:53,767 she has so many more edges over me. 678 00:28:53,934 --> 00:28:56,300 All I can do is focus and do what I do best. 679 00:28:56,467 --> 00:28:58,868 I know that I have to make a high-end grilled dinner, 680 00:28:59,033 --> 00:29:01,100 and that it has to be predominantly purple. 681 00:29:01,267 --> 00:29:03,100 Ooh. 682 00:29:03,267 --> 00:29:05,567 I immediately run to the pork secreto. 683 00:29:05,734 --> 00:29:07,767 It's a prize cut, in Spanish butchery. 684 00:29:07,934 --> 00:29:09,868 It is awesome and super elevated. 685 00:29:10,033 --> 00:29:12,100 They are great on the grill. 686 00:29:12,267 --> 00:29:15,868 My idea is to grill this pork secreto, slice it out, 687 00:29:16,033 --> 00:29:18,467 and tuck little bits of a grilled radicchio salad 688 00:29:18,634 --> 00:29:19,868 in between each layer. 689 00:29:20,033 --> 00:29:23,100 I get purple carrots, the blood oranges, 690 00:29:23,267 --> 00:29:26,968 and a variety of chicories that are all purple. 691 00:29:27,133 --> 00:29:28,767 Saba. 692 00:29:28,934 --> 00:29:30,667 My next grab is saba. 693 00:29:30,834 --> 00:29:33,000 Saba has the flavor profile of, like... 694 00:29:33,167 --> 00:29:35,567 prunes in a lovely, lovely way. 695 00:29:35,734 --> 00:29:37,467 It's super syrupy and purple. 696 00:29:39,267 --> 00:29:41,767 I know that Chef Stephanie knows her way around the grill. 697 00:29:41,934 --> 00:29:45,834 She is an absolute pro, and I am nervous. 698 00:29:48,300 --> 00:29:51,901 What is purple in the store, but also is high end? 699 00:29:52,067 --> 00:29:54,467 There's definitely not a purple protein. 700 00:29:54,634 --> 00:29:56,067 That would be weird, I guess. 701 00:29:58,300 --> 00:30:00,968 I'm gonna grab salmon 'cause I love salmon that's nice 702 00:30:01,133 --> 00:30:03,100 and fatty on a grill, and I think of fish 703 00:30:03,267 --> 00:30:04,601 as very elevated. 704 00:30:04,601 --> 00:30:07,968 I'm gonna grab oysters because oysters to me are very elevated. 705 00:30:08,133 --> 00:30:10,701 I'm not thinking straight right this second. 706 00:30:10,868 --> 00:30:12,567 'Cause I'm having so much trouble having the dish 707 00:30:12,734 --> 00:30:14,667 come together -- and I'm just gonna run around the store 708 00:30:14,834 --> 00:30:17,367 and grab everything purple I can find. 709 00:30:17,534 --> 00:30:21,000 All right, so first I find some ube, which is purple, 710 00:30:21,167 --> 00:30:22,400 it's sweet, that's fun. 711 00:30:22,567 --> 00:30:23,667 Purple. 712 00:30:24,801 --> 00:30:25,767 [whispering] Oh, my God! 713 00:30:25,934 --> 00:30:27,767 [normally] Oh, kale with purple stems. 714 00:30:27,934 --> 00:30:29,200 Yes, I'm gonna grab that too. 715 00:30:29,367 --> 00:30:31,067 All of these things can come together somehow. 716 00:30:32,567 --> 00:30:34,801 So Chelsea calls me one of her culinary idols. 717 00:30:34,968 --> 00:30:38,100 It does make me feel old, but also makes me feel 718 00:30:38,267 --> 00:30:40,400 so proud, and that's really incredible. 719 00:30:40,567 --> 00:30:42,868 Her first cook was really great. 720 00:30:43,033 --> 00:30:44,901 But at the same time, I've won a James Beard Award. 721 00:30:45,067 --> 00:30:46,901 I was the first female to win Top Chef, 722 00:30:47,067 --> 00:30:48,767 and I also was crowned an Iron Chef. 723 00:30:48,934 --> 00:30:50,434 Oh, maybe I can win. 724 00:30:52,901 --> 00:30:54,567 Sometimes, you got to watch out what you wish for. 725 00:30:54,734 --> 00:30:55,901 25 minutes. 726 00:30:57,367 --> 00:30:59,667 -Secreto, chef? -[Chelsea] This is pretty high-end. 727 00:30:59,834 --> 00:31:02,300 In Spanish whole animal butchery, the pork secreto is 728 00:31:02,467 --> 00:31:04,501 one of the most prized cuts. -Love it. 729 00:31:04,667 --> 00:31:06,968 -Personal favorite. -Oh, I'm a secreto fan. 730 00:31:07,133 --> 00:31:09,868 And then serve it with a grilled mixed purple chicories 731 00:31:10,033 --> 00:31:12,067 and a blood orange salad. 732 00:31:12,234 --> 00:31:15,100 We got sweet, salty, savory. 733 00:31:15,267 --> 00:31:16,767 Purple, purple, lots of purple there. 734 00:31:16,934 --> 00:31:20,601 I'm gonna heavily season these with smoked paprika. 735 00:31:20,767 --> 00:31:22,701 -All right. -[sizzling] 736 00:31:24,968 --> 00:31:26,767 While my pork is grilling, I'm gonna start getting 737 00:31:26,934 --> 00:31:29,267 my vegetables prepped to go on the grill. 738 00:31:30,400 --> 00:31:31,968 I wanna go home with $18K. 739 00:31:32,133 --> 00:31:34,767 That extra $3,000 is gonna make a big difference. 740 00:31:34,934 --> 00:31:36,501 You know, I have a very busy household, 741 00:31:36,667 --> 00:31:38,801 so I'd love for my husband and I to get a break 742 00:31:38,968 --> 00:31:40,968 and maybe actually get married. 743 00:31:44,767 --> 00:31:46,901 22 minutes, chefs. 22 to go. 744 00:31:47,067 --> 00:31:49,567 [Stephanie] Just -- I'm just gonna put these on the grill like this. 745 00:31:49,734 --> 00:31:52,100 What's your game plan, Chef? She doesn't like to talk to me. 746 00:31:52,267 --> 00:31:54,067 Not just -- I'm just like, you know, like when you're not 747 00:31:54,234 --> 00:31:55,801 really thinking that you're gonna -- -I know you're in your -- 748 00:31:55,968 --> 00:31:57,667 I know you're try -- you're trying to figure this out right now. 749 00:31:57,834 --> 00:32:00,367 I'm not really sure. I'm doing something with salmon. 750 00:32:00,534 --> 00:32:02,767 I wanna put something yummy and purple on top 751 00:32:02,934 --> 00:32:04,100 of a grilled oyster. 752 00:32:04,267 --> 00:32:05,667 Oysters are high-end, salmon's high-end. 753 00:32:05,834 --> 00:32:07,601 When I think of seafood, I'm describing everything 754 00:32:07,767 --> 00:32:09,167 purple I can think of in grilling it. 755 00:32:09,334 --> 00:32:10,300 And then, we're gonna see what happens. 756 00:32:10,300 --> 00:32:11,868 And then you'll just take it from there? 757 00:32:12,033 --> 00:32:13,167 Yeah, take it from there. 758 00:32:15,067 --> 00:32:17,167 Cook things, put it together as it comes together. 759 00:32:17,334 --> 00:32:19,200 Oh, I've got purple cabbage, a little bit of olive oil, 760 00:32:19,367 --> 00:32:20,767 and salt, onto the grill. 761 00:32:20,934 --> 00:32:23,367 Purple cauliflower on the grill. 762 00:32:23,534 --> 00:32:24,901 Everything grilled, everything grilled, 763 00:32:25,067 --> 00:32:26,567 everything purple. 764 00:32:26,734 --> 00:32:28,767 It's like purple, purple, purple, purple, purple. 765 00:32:30,100 --> 00:32:32,968 Ube is purple, it's also quite sweet. 766 00:32:33,133 --> 00:32:35,300 So I put it into a pot with some red wine vinegar. 767 00:32:35,467 --> 00:32:37,567 It still needs a little bit of saltiness, 768 00:32:37,734 --> 00:32:39,667 so I add a little bit of fish sauce. 769 00:32:39,834 --> 00:32:41,767 The ube vinaigrette is gonna be almost like a glaze 770 00:32:41,934 --> 00:32:43,467 in a sauce for the salmon. 771 00:32:43,634 --> 00:32:45,601 Chelsea, I mean, honestly, the fact that I just 772 00:32:45,767 --> 00:32:48,601 judged your food and saw how well you can grill and season 773 00:32:48,767 --> 00:32:51,968 and everything, it's making me nervous, I'm not gonna lie. 774 00:32:52,133 --> 00:32:53,667 This is pretty surreal for me, so. 775 00:32:55,367 --> 00:32:58,467 Chef Chelsea, Iron Chef, 15 minutes, halfway point, 776 00:32:58,634 --> 00:32:59,801 15 to go. 777 00:33:01,767 --> 00:33:04,100 I give the pork a flip. I like the sear that I see. 778 00:33:04,267 --> 00:33:07,167 The fat is starting to render out pretty fast, 779 00:33:07,334 --> 00:33:10,467 and I can feel that they are perfect medium, ready to go. 780 00:33:10,634 --> 00:33:12,667 I learned last round that I needed to keep it light, 781 00:33:12,834 --> 00:33:16,567 so now, as I'm building the salad, I'm lightening up 782 00:33:16,734 --> 00:33:20,200 this dish with lots of acidity, brightness, and crunch. 783 00:33:20,367 --> 00:33:22,367 It's saba, that's a great idea. 784 00:33:22,534 --> 00:33:23,868 Going for the saba is really smart. 785 00:33:24,033 --> 00:33:27,000 It's already reduced and really sweet, and it's gonna glaze 786 00:33:27,167 --> 00:33:29,367 and dress and give great, great depth of flavor. 787 00:33:29,534 --> 00:33:30,801 You obviously know what you're doing, Chef. 788 00:33:30,968 --> 00:33:32,501 It's beautiful. 789 00:33:34,968 --> 00:33:36,567 [Stephanie] Grilling and getting that smoky flavor, 790 00:33:36,734 --> 00:33:37,767 it's kind of great. 791 00:33:37,934 --> 00:33:39,400 -[loud crack] -Whoa. 792 00:33:39,567 --> 00:33:40,868 The oysters have been on the grill for a while. 793 00:33:41,033 --> 00:33:42,267 They're starting to pop open. 794 00:33:43,467 --> 00:33:44,567 I guess they're ready. 795 00:33:44,734 --> 00:33:46,567 I start to think to myself, what do I want to do 796 00:33:46,734 --> 00:33:47,968 with these oysters? 797 00:33:47,968 --> 00:33:49,300 We're gonna figure that out. We're gonna figure that out. 798 00:33:49,467 --> 00:33:51,100 It suddenly started to click. 799 00:33:52,467 --> 00:33:54,601 I decided to go grab the smoked almonds and put them 800 00:33:54,767 --> 00:33:56,000 with the chopped-up oysters 801 00:33:56,167 --> 00:33:57,601 for that texture and that smokiness. 802 00:34:00,067 --> 00:34:01,767 'Cause, when I'm cooking in Flavortown Market, 803 00:34:01,934 --> 00:34:04,267 I just kind of keep cooking until it clicks. 804 00:34:04,434 --> 00:34:05,767 Just trying to figure it out. 805 00:34:05,934 --> 00:34:08,300 We are just gonna all wait and see what happens. 806 00:34:08,467 --> 00:34:09,367 This looks delicious. 807 00:34:09,534 --> 00:34:11,868 Grilled oyster, smoked almonds. 808 00:34:12,033 --> 00:34:13,667 [Guy] What's going on with this salmon? 809 00:34:13,834 --> 00:34:15,267 I'm gonna grill it right now. 810 00:34:15,434 --> 00:34:17,968 [Guy] She's just making food, and then she'll just do 811 00:34:18,133 --> 00:34:19,801 the magic that she does and... [whoop] 812 00:34:19,968 --> 00:34:21,400 ...it all comes together. 813 00:34:21,567 --> 00:34:25,267 Anytime you're cooking a skinned fish on the grill, 814 00:34:25,434 --> 00:34:29,901 you better be a very talented chef to make that crispy skin 815 00:34:30,067 --> 00:34:31,567 work and not stick on that grill. 816 00:34:33,801 --> 00:34:36,367 [Stephanie] I'm also playing to win some money, $3,000. 817 00:34:36,534 --> 00:34:39,167 Everything that I win or have coming in right now, 818 00:34:39,334 --> 00:34:41,501 it's for my son and I to travel the world. 819 00:34:41,667 --> 00:34:43,167 Ernie is eight years old. 820 00:34:43,334 --> 00:34:46,000 He just started getting excited about coming into the kitchen 821 00:34:46,167 --> 00:34:47,868 with me, and I think finally really understands 822 00:34:48,033 --> 00:34:49,767 what Mommy does -- we can take those winnings, 823 00:34:49,934 --> 00:34:51,200 and I can take him to travel the world 824 00:34:51,367 --> 00:34:53,400 so he can continue trying new foods. 825 00:34:55,868 --> 00:34:57,267 [Guy] Five minutes, five to go. 826 00:34:59,000 --> 00:34:59,901 How you feeling, Chef? 827 00:35:00,133 --> 00:35:01,567 I'm feeling good, feeling really good. 828 00:35:01,734 --> 00:35:02,734 Secreto come out nice? 829 00:35:02,901 --> 00:35:05,067 [Chelsea] It did, yeah, just above medium. 830 00:35:05,234 --> 00:35:07,467 Burnt edges are nice. Kisses of char, you know? 831 00:35:11,000 --> 00:35:14,100 Everything is very harmonious and tastes great. 832 00:35:14,267 --> 00:35:18,267 My plan is to shingle bits of the salad in between slices 833 00:35:18,434 --> 00:35:21,801 of the pork secreto, trying to keep it as tidy as possible. 834 00:35:21,968 --> 00:35:24,767 To me, these ingredients are high-end, these flavors are 835 00:35:24,934 --> 00:35:27,501 high-end, and we're bringing them together in a way that is 836 00:35:27,667 --> 00:35:29,734 rustic but still elevated. 837 00:35:32,200 --> 00:35:33,367 [Guy] Three minutes. 838 00:35:33,534 --> 00:35:34,567 How'd the salmon turn out? 839 00:35:35,667 --> 00:35:36,701 I think it's OK. 840 00:35:37,767 --> 00:35:39,267 Ooh. 841 00:35:39,434 --> 00:35:41,367 [Stephanie] So I love the texture of grilled cauliflower. 842 00:35:41,534 --> 00:35:43,767 I'm just gonna put that with some grilled cabbage. 843 00:35:43,934 --> 00:35:45,901 It's gonna be this beautiful sort of little bed 844 00:35:46,067 --> 00:35:47,901 for the salmon to sit on. 845 00:35:48,067 --> 00:35:49,701 45 seconds. 846 00:35:49,868 --> 00:35:52,167 [Stephanie] We've got this ube almost glazed 847 00:35:52,334 --> 00:35:53,868 by the time it cooked down. 848 00:35:54,033 --> 00:35:56,267 When you think of grilled salmon, you want a glaze. 849 00:35:56,434 --> 00:35:58,868 So we're gonna put the glaze around and over the salmon. 850 00:35:59,033 --> 00:36:00,601 And I think the skin is gonna hold up. 851 00:36:02,968 --> 00:36:06,667 And then end up with a grilled oyster, smoked almond, 852 00:36:06,834 --> 00:36:08,400 purple carrot salad topper. 853 00:36:08,567 --> 00:36:11,000 I feel pretty good about my dish, actually. 854 00:36:11,167 --> 00:36:15,767 Five, four, three, two, one. 855 00:36:15,934 --> 00:36:17,367 That's it. 856 00:36:17,534 --> 00:36:19,100 Great job, chefs. Great job. 857 00:36:21,200 --> 00:36:24,000 2 Judges, this is it -- the final round of the grill masters beat the judges. 858 00:36:24,167 --> 00:36:27,868 Chef Chelsea and Judge Stephanie Izard had to create 859 00:36:28,033 --> 00:36:32,701 a high-end grilled dinner featuring the color purple. 860 00:36:32,868 --> 00:36:35,367 Up first, Stephanie Izard. What do you have for us, Chef? 861 00:36:35,534 --> 00:36:37,567 Hello, chef's friends. 862 00:36:37,734 --> 00:36:40,467 So we have a grilled purple cauliflower and radicchio 863 00:36:40,634 --> 00:36:42,067 on the bottom. 864 00:36:42,234 --> 00:36:44,901 We have salmon with an ube red wine vinegar glaze. 865 00:36:45,067 --> 00:36:47,300 And then over the top, a grilled oyster, 866 00:36:47,467 --> 00:36:49,801 smoked almond, almost chimichurri, 867 00:36:49,968 --> 00:36:50,801 I would say. 868 00:36:50,968 --> 00:36:52,901 [tense music plays] 869 00:36:58,868 --> 00:37:03,267 Chelsea, even though Stephanie is a fellow judge and a friend, 870 00:37:03,434 --> 00:37:08,167 we are going to be judging both the dishes very fairly, right? 871 00:37:08,334 --> 00:37:10,300 Uh, Stephanie, this is purple. 872 00:37:11,367 --> 00:37:14,200 What I love about how you've treated the vegetables, 873 00:37:14,367 --> 00:37:16,601 the cauliflower, the cabbage, is that the crunch 874 00:37:16,767 --> 00:37:19,701 is still there while the char is on the outside, 875 00:37:19,868 --> 00:37:22,267 which makes it really, really fresh. 876 00:37:22,434 --> 00:37:25,300 I do think that if it was a smaller portion, 877 00:37:25,467 --> 00:37:27,267 it would have been a little bit more high-end. 878 00:37:29,000 --> 00:37:33,601 And then I wish you hadn't put the sauce on top of the skin 879 00:37:33,767 --> 00:37:36,167 because the crispiness of the skin got lost. 880 00:37:38,000 --> 00:37:39,667 This food delivers. 881 00:37:39,834 --> 00:37:42,701 You went so far as to do the oyster, which I was like, 882 00:37:42,868 --> 00:37:43,934 "Why waste your time?" 883 00:37:43,934 --> 00:37:46,567 I'm glad you did because it has so much flavor. 884 00:37:46,734 --> 00:37:48,300 Thank you, Chef. 885 00:37:48,467 --> 00:37:50,367 You showed up, my gosh. 886 00:37:50,534 --> 00:37:52,968 The vinaigrette playing against the smoked almonds, 887 00:37:53,133 --> 00:37:55,400 like really smart, smart gameplay. 888 00:37:55,567 --> 00:37:57,767 I know that the skin is not as crispy 889 00:37:57,934 --> 00:37:59,367 as like we would all be used to. 890 00:37:59,534 --> 00:38:02,801 But I'm OK with it because the vegetables just bite 891 00:38:02,968 --> 00:38:05,000 right up against it. Really great. 892 00:38:05,167 --> 00:38:06,767 Thank you. 893 00:38:06,934 --> 00:38:08,701 I'm trying to have a conversation with myself 894 00:38:08,868 --> 00:38:10,501 saying, "If you don't win, it's fine." 895 00:38:10,667 --> 00:38:12,667 But honestly, I am competitive just walking 896 00:38:12,834 --> 00:38:14,868 down the street. I feel like I have to win. 897 00:38:16,300 --> 00:38:17,767 [producer] Resetting! 898 00:38:19,567 --> 00:38:22,000 Standing next to Chef Stephanie Izard, 899 00:38:22,167 --> 00:38:25,868 my food is being compared to her food -- this is unreal. 900 00:38:27,367 --> 00:38:28,767 Thank you very much. 901 00:38:28,934 --> 00:38:29,968 She's not to be outdone, though. 902 00:38:30,133 --> 00:38:32,167 She's already won $15,000 bucks. 903 00:38:32,334 --> 00:38:34,167 Chelsea, Chef, what do you have for us? 904 00:38:34,334 --> 00:38:38,167 Uh, today we've got a grilled pork secreto with a charred 905 00:38:38,334 --> 00:38:42,300 radicchio and red cabbage salad in a blood orange marinade. 906 00:38:42,467 --> 00:38:44,667 It's got a little bit of pieces of blood orange, 907 00:38:44,834 --> 00:38:46,367 kalamata olives, and saba. 908 00:38:46,534 --> 00:38:48,501 And it's all purple. [chuckles] 909 00:38:50,968 --> 00:38:52,400 [tense music plays] 910 00:38:54,667 --> 00:38:58,868 Chelsea, you just went toe-to-toe, with one of 911 00:38:59,033 --> 00:39:00,868 the greatest chefs on the planet... 912 00:39:02,100 --> 00:39:03,501 and you held your own. 913 00:39:05,000 --> 00:39:08,267 What you did with the secreto, I was concerned the fire was 914 00:39:08,434 --> 00:39:11,467 too hot, but you tamed it, you controlled it, and it is 915 00:39:11,634 --> 00:39:13,367 so good. -Thank you. 916 00:39:13,534 --> 00:39:18,501 I'm happy to see that gameplay was in the forefront 917 00:39:18,667 --> 00:39:21,167 of your dish here, right? I get blood orange. 918 00:39:21,334 --> 00:39:22,667 I love the bitterness from your radicchio, 919 00:39:22,834 --> 00:39:25,200 but then also the sweetness from the saba. 920 00:39:25,367 --> 00:39:27,367 Boom, purple, check. 921 00:39:27,534 --> 00:39:29,267 -Good job. -Thank you. 922 00:39:29,434 --> 00:39:32,667 Um, Chelsea, it's a high-end dinner. 923 00:39:32,834 --> 00:39:37,267 A smaller portion, a little bit more elegantly plated would 924 00:39:37,434 --> 00:39:39,767 have gone a much longer way. 925 00:39:39,934 --> 00:39:41,467 And even in terms of knife cuts, 926 00:39:41,634 --> 00:39:44,100 like I see the purple carrots over here, 927 00:39:44,267 --> 00:39:46,968 it's too big to eat it as an entire bite. 928 00:39:47,133 --> 00:39:48,701 So those small things go a long way 929 00:39:48,868 --> 00:39:50,868 when it comes to high-end. -Thank you. 930 00:39:52,467 --> 00:39:54,868 We're splitting hairs. This is gonna be close. 931 00:39:55,033 --> 00:39:57,367 Listen, it was really a pleasure to watch you two cook. 932 00:39:57,534 --> 00:39:59,167 We're gonna let the judges deliberate. 933 00:39:59,334 --> 00:40:00,367 We'll call you back when we have a decision. 934 00:40:00,534 --> 00:40:01,467 -Thank you. -[Guy] Thank you. 935 00:40:01,634 --> 00:40:03,167 [tense music plays] 936 00:40:04,767 --> 00:40:06,767 -[whispering] Good job. -[Chelsea] Good job to you. 937 00:40:06,934 --> 00:40:10,000 Judges, whose chance of victory is going up in smoke? 938 00:40:10,167 --> 00:40:11,267 Talk about Stephanie's. 939 00:40:11,434 --> 00:40:13,701 The skin could have been crispier, 940 00:40:13,868 --> 00:40:16,467 but it was butter in your mouth. 941 00:40:16,634 --> 00:40:18,467 I mean, it was absolutely delicious. 942 00:40:18,634 --> 00:40:19,901 I agree with that. 943 00:40:20,067 --> 00:40:23,367 Chelsea's Iberico pork was spectacular. 944 00:40:23,534 --> 00:40:26,501 I would love to have had Stephanie's accoutrements... 945 00:40:26,667 --> 00:40:29,167 -Oh, yeah, yeah. -...on top of that Iberico pork. 946 00:40:29,334 --> 00:40:31,467 Gameplay was a given for both of them, right? 947 00:40:31,634 --> 00:40:34,968 Because the challenge is purple, but then I don't know 948 00:40:35,133 --> 00:40:37,200 if either one of them really hit the high-end. 949 00:40:37,367 --> 00:40:38,634 Both very rustic. 950 00:40:38,801 --> 00:40:40,901 -Yeah, very rustic is the word, yes. -Yeah, very rustic. 951 00:40:41,067 --> 00:40:42,000 [Guy] Who's it gonna be? 952 00:40:42,167 --> 00:40:44,100 ♪♪ 953 00:40:51,367 --> 00:40:53,367 [tense music plays] 954 00:40:55,267 --> 00:40:57,000 [Guy] Chefs... 955 00:40:57,167 --> 00:41:00,467 the winner of grill masters beat the judges is... 956 00:41:00,634 --> 00:41:02,567 ♪♪ 957 00:41:06,100 --> 00:41:09,367 Congratulations, Iron Chef Stephanie Izard. 958 00:41:09,534 --> 00:41:13,601 -Oh, congratulations. -You freaking crushed it. Thank you. 959 00:41:16,067 --> 00:41:18,868 [Guy] Chelsea, congratulations. Great chef, great cook. 960 00:41:19,033 --> 00:41:20,267 Thank you. 961 00:41:20,434 --> 00:41:22,000 You've given up $3,000 of your money, 962 00:41:22,167 --> 00:41:26,100 but you're still walking out of here with $12,000. 963 00:41:26,267 --> 00:41:27,767 -Whoo! -[Guy] Congratulations. 964 00:41:27,934 --> 00:41:29,067 All right, thank you. 965 00:41:29,234 --> 00:41:32,067 Ultimately, Stephanie wins. [groans] 966 00:41:32,234 --> 00:41:34,467 I picked someone challenging to go up against, 967 00:41:34,634 --> 00:41:37,200 and I gave it my all, but I didn't beat the judge. 968 00:41:38,367 --> 00:41:40,300 Chef Stephanie, you have earned yourself 969 00:41:40,467 --> 00:41:43,367 $3,000, so congratulations. -Oh, thank you. 970 00:41:44,367 --> 00:41:47,200 I have to say, it feels really good to win always. 971 00:41:47,367 --> 00:41:48,267 Crushed it. 972 00:41:48,267 --> 00:41:50,100 There's no better way to spend time 973 00:41:50,267 --> 00:41:51,567 in Flavortown Market than 974 00:41:51,734 --> 00:41:56,267 to cook against a fellow female chef that's just crushed it. 975 00:41:56,434 --> 00:41:58,267 -Hey, well done, well done. -Thank you so much. 976 00:41:58,434 --> 00:41:59,467 -This was awesome. -[Guy] Great to have you.